SWIRLED PUMPKIN CHEESECAKE RECIPES

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PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER PUMPKIN ... - DELI…



Pumpkin Cheesecake Recipe - Double Layer Pumpkin ... - Deli… image

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.

Provided by Rian Handler

Categories     autumn    dinner party    feed a crowd    baking    dessert

Total Time 5 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 16

3/4 c.

graham crackers, crushed

3/4 c.

gingersnaps, crushed

6 tbsp.

unsalted butter, melted

2 tbsp.

granulated sugar

kosher salt

3

(8-oz.) bars cream cheese, softened

1 c.

packed light brown sugar

1 c.

pumpkin puree

1/4 c.

sour cream, at room temperature

1 tsp.

pure vanilla extract

3

large eggs, at room temperature

1 tbsp.

all-purpose flour

1 1/2 tsp.

pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

Steps:

  • Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Nutrition Facts : Calories 671 calories

CHEESECAKE FACTORY PUMPKIN CHEESECAKE - TOP SECRET RECI…



Cheesecake Factory Pumpkin Cheesecake - Top Secret Reci… image

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.  Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.  Find more of your favorites from Cheesecake Factory here. Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 30 minutes0S

Prep Time 45 minutes0S

Cook Time 45 minutes0S

Nutrition Facts : Calories 739 calories

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