OVEN CHEESECAKE RECIPE RECIPES

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PUMPKIN CHEESECAKE RECIPE - MARTHA STEWART



Pumpkin Cheesecake Recipe - Martha Stewart image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 8 hours

Prep Time 30 minutes

Number Of Ingredients 11

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Steps:

  • Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  • Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  • Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  • Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
  • Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE RECIPE | …



The Cheesecake Factory Original Cheesecake Recipe | … image

The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.

Provided by MyRecipes

Yield 12 Servings

Number Of Ingredients 13

Crust:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
⅓ cup unsalted butter or margarine, melted
FILLING:
4 (8 oz.) packages cream cheese, softened
1 ¼ cups sugar
½ cup sour cream
2 teaspoons vanilla extract
5 large eggs
TOPPING:
½ cup sour cream
2 teaspoons sugar

Steps:

  • Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
  • Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
  • Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
  • Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
  • Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 519 calories, CarbohydrateContent 34 g, CholesterolContent 183 mg, FatContent 39 g, ProteinContent 10 g, SaturatedFatContent 21 g, SodiumContent 423 mg

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