Tag Archive | Cheesecake

Pumpkin Cheesecake

This is better than the typical pumpkin pie.  I got mixed reviews about it.  Some really liked it and some didn’t.  It still tastes like pumpkin so if someone doesn’t like pumpkin they still won’t like this.

Pumpkin Cheesecake

Crust

2 cups crushed ginger snap cookies

1/4 cup brown sugar

1/4 cup melted butter

Filling

4 8oz packages of cream cheese, softened

1/2 cup brown sugar

1 cup sugar

4 large eggs

1 1/2 cups canned pumpkin

1/2 teaspoon cinnamon

1/2  teaspoon allspice

1/4 teaspoon nutmeg

or in place of the above use 1 1/2 teaspoons pumpkin pie spice


Mix together crust ingredients.  You can always use graham cracker crumbs in place of ginger snaps if desired.   Press into bottom of pan.  Can use springform or 11 x 7 pan (this is what I use).  Bake at 350 degrees for 10 minutes.

Cream together the cream cheese and the sugars.  Add in pumpkin and spices.  Play around with the amount of spices, some like lots of spice and some like light spice.  You can taste it at this point since it is before you add the eggs.  Spices tend to be just slightly stronger after the baking.  Beat in eggs one at a time.  Don’t beat on high because you don’t want lots of air.

Bake at 350 degrees for approximately 1 hour.  Reduce heat to 300 degrees if browning too quickly on top.  Cook until center is set.  Let cool in turned off and vented oven to decrease chances of cracking.  Refrigerate.

I cook mine in a larger pan half full of water, or you can place a pan of water on the rack under the cheesecake.

Top with whip topping to serve, if desired.



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Cheesecake for a Crowd

I get tired of making the same desserts each Sunday.  Recently my family suggested Cheesecake.  But most recipes make a small round cheesecake that doesn’t serve too many people.  However, I found this recipe and tried it with my own personal adaptations. (I don’t know that I’ve ever followed a recipe exactly or done the same thing twice.)

Cheesecake (11 x 7 Pan)

  • 1  cup graham cracker crumbs
  • 1/4 cup butter
  • 1/4 cup sugar

Preheat oven to 350 degrees.  Melt the butter in pan in preheating oven.

Sprinkle graham crackers and sugar over melted butter.

Press down and form crust.

Bake for 10 minutes.

Mix together in mixing bowl.

  • 4 packages of cream cheese, (8 ounces) softened
  • 1 1/2 cups sugar
  • 5 Eggs
  • 1 tsp Vanilla
  • 1/2 tsp Almond flavoring (optional)

Beat on low slowly adding ingredients together.  Too many air bubbles will cause it to fall when baking.

Pour into crust and bake for 50 minutes or until set.  (Cheesecake works best in a moist oven so add a pan of water below the cheesecake.)

My husband didn’t want the sour cream topping but for those who do:

Topping

  • 1 16 ounce sour cream
  • 3/4 cup sugar
  • 1 tsp vanilla

Blend together.  Spread over top of hot cheesecake and bake for an additional 10 minutes.

Refrigerate.

This sliced well enough that the cheesecake could be served as bars.

I guess it was liked well enough because there was fighting over the last slices. :0

 


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