PUMPKIN MOUSSE CHEESECAKE RECIPES

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BEST CARAMEL PUMPKIN GINGERSNAP CHEESECAKE RECIPE - HOW TO ...



Best Caramel Pumpkin Gingersnap Cheesecake Recipe - How to ... image

The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.

Provided by Ree Drummond

Categories     Thanksgiving    パン    comfort food    dessert    snack

Total Time 1 hours 55 minutes

Prep Time 40 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 18

For the Crust:

12 oz.

storebought gingersnaps

1/2 c.

chopped pecans

6 tbsp.

butter, melted

2 tbsp.

brown sugar

1

dash salt

For the Filling:

4

packages (8 0z. packages) cream cheese

1 1/2 c.

sugar

1

can 15-ounce pumpkin puree (NOT pumpkin pie filling)

1 tsp.

ground cinnamon

1 tsp.

allspice

1/2 tsp.

nutmeg

4

whole eggs

2 tbsp.

heavy cream

1

jar (about 12 oz.) caramel topping

Extra chopped pecans

Extra crushed gingersnaps

Steps:

  • In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula. Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.  Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.  When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

MINI PUMPKIN CHEESECAKES RECIPE - HOW TO MAKE MINI PUMPKIN ...



Mini Pumpkin Cheesecakes Recipe - How to Make Mini Pumpkin ... image

Mini pumpkin cheesecakes start with a graham cracker crust and are topped with pumpkin and cream cheese filling. They bake quickly and are easy to serve!

Provided by THEPIONEERWOMAN.COM

Categories     autumn    Thanksgiving    baking    comfort food    dessert    snack

Total Time 2 hours 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 17

7

graham crackers (full sheets)

1 1/2 tbsp.

packed light brown sugar

1/4 tsp.

salt

5 tbsp.

unsalted butter, melted

8 oz.

cream cheese, softened

3 tbsp.

packed light brown sugar

2 tbsp.

maple syrup

1

large egg

1

large egg yolk

1 c.

pumpkin puree

1 tsp.

vanilla extract

1/2 tbsp.

cornstarch

1/2 tsp.

ground cinnamon

1/2 tsp.

ground ginger

1/8 tsp.

ground nutmeg

1/8 tsp.

salt

Whipped cream, for serving

Steps:

  • For the crust: Preheat the oven to 350˚. Line a standard 12-cup muffin tin with liners.  Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the brown sugar and salt and continue to pulse. Drizzle in the melted butter and process until the crumbs are moist. Scoop a heaping tablespoonful of the graham cracker crumb mixture into each muffin liner. Press the crumbs flat into the bottom of each cup with the bottom of a measuring cup or drinking glass. Bake the crusts for 5 minutes, until golden. Transfer the muffin tin to a wire rack to cool while you prepare the filling. For the filling: Beat the cream cheese, brown sugar, and maple syrup in a large bowl with an electric mixer at medium-high speed for 2 to 3 minutes, until combined and fluffy. Scrape down the sides of the bowl with a rubber spatula. Lower the mixer speed and beat in the egg and egg yolk just until incorporated. Beat in the pumpkin, and vanilla until combined. Beat in the cornstarch, spices, and salt.  Divide the cheesecake filling evenly among the 12 cups, filling each about 3/4 of the way full. Bake 10 to 12 minutes, until the edges are set and dry, and centers are slightly jiggly. Cool the cheesecakes in the pan on a wire rack for 30 minutes. Transfer to the refrigerator for at least 1 hour, until cooled completely. To serve, remove the cheesecakes from the pan and peel away the liners. Arrange cheesecakes on a serving platter and garnish with whipped cream.

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