Pumpkin Cheesecake Pie Dessert?

I am looking for a recipe I used a long time ago, It was a Pumpkin Cheesecake Pie. Please post Links. Even if you have more than one recipe I'll look at them all. Thanks!!!

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  • Anonymous
    1 decade ago
    Favorite Answer

    Pumpkin Cheesecake

    1 ½ cups graham cracker crumbs

    ½ cup finely chopped pecans

    ⅓ cup packed brown sugar

    ½ cup margarine or butter, melted

    3 ounce) (8 pa cream cheese, softened

    ½ cup sour cream

    1 cup packed brown sugar

    2 teaspoons ground cinnamon

    ½ teaspoon ground nutmeg

    ½ teaspoon ground ginger

    ¼ teaspoon ground allspice

    1 ounce) (16 c pumpkin

    3 eggs

    Caramelized Sugar, (recipe follows)

    CARAMELIZED SUGAR

    1 cup sugar

    3 tablespoons water

    Mix graham cracker crumbs, pecans, 1/3 cup brown sugar and the margarine.

    Press evenly on bottom and side of ungreased springform pan, 9 ◊ 3 inches.

    Refrigerate 20 minutes.

    Heat oven to 300∫. Beat cream cheese, sour cream, 1 cup brown sugar and

    the spices in large bowl on medium speed until smooth. Add pumpkin. Beat

    in eggs on low speed. Pour over crumb mixture.

    Bake about 1 hour 15 minutes or until center is firm. Cover and

    refrigerate at least 3 hours but no longer than 48 hours.

    Prepare Caramelized Sugar; drizzle with fork over top of chilled

    cheesecake. Loosen cheesecake from side of pan; remove side of pan. Place

    cheesecake on plate. Refrigerate any remaining cheesecake immediately.

    CARAMELIZED SUGAR:

    Combine sugar and water in small saucepan. Boil mixture over medium heat,

    stirring until sugar is dissolved. Boil syrup, without stirring, until

    golden brown. Remove from heat and gently swirl until syrup stops cooking.

    Let caramel cool about 1 minute or until thick enough to drizzle from

    fork.

    ++++++++++++++++++++

    Please note, if you should change this recipe it will no longer be an

    approved Betty CrockerÆ Recipe.

    Description:

    "A wonderful variation on cheesecake, which could easily become a

    favorite Thanksgiving dessert."

    S(Internet Address):

    "For more great ideas visit my Web site at: www.bettycrocker.com"

    Copyright:

    "© General Mills, Inc. 1998."

    Yield:

    "1 Cheesecake"

    Categories:

    Cakes, Desserts

    Source

    --

    Servings/Yield

    20 servings

    Impossibly Easy Pumpkin Cheesecake

    Cheesecake

    1 can pumpkin (not pumpkin pie mix), (15 oz)

    1 package cream cheese, (8 oz) cut into 16 p

    ¼ teaspoon vanilla

    3 eggs

    ¾ cup sugar

    ½ cup Original BisquickÆ mix

    1 ½ teaspoons pumpkin pie spice

    Topping, if desired

    1 cup sour cream

    2 tablespoons sugar

    1 teaspoon vanilla

    1.Heat oven to 350∞F. Spray 9-inch glass pie plate with cooking spray.

    2.In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.

    3.Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.

    4.Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

    High Altitude (3500-6500 ft): No change.

    Nutrition Information:

    1 Serving: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 110mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 180%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2

    *Percent Daily Values are based on a 2,000 calorie diet.

    Substitution

    No pumpkin pie spice? Substitute 3/4 teaspoon each ground cinnamon and nutmeg.

    Special Touch

    For a company dessert, garnish the cheesecake with toasted or candied pecans and a drizzle of caramel sauce over the top or on the plate before adding the cheesecake. Serve with mugs of hot cider.

    Health Twist

    Leave off the sour cream topping completely, or spread with 2 cups fat-free whipped topping.

    Similar Recipes

    Pumpkin Cheesecake

    Pumpkin-Cream Cheese Pie

    P B and J Stacks

    S(Internet Address):

    "http://www.bettycrocker.com/Recipes/Recipe.aspx?re...

    Categories:

    Source

    --

    Servings/Yield

    8 servings

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  • 4 years ago

    1

    Source(s): Modern People Paleo Cookbook - http://PaleoCookbook.raiwi.com/?AcBh
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  • 1 decade ago

    1 cup graham cracker crumbs

    1/2 cup ground pecans (If you need to make a couple substitute the pecans with ordinary peanuts)

    2 tablespoons white sugar

    1/8 teaspoon ground ginger

    1/4 cup butter, melted

    1 (8 ounce) package cream cheese, softened (for a richer more deserving product, you can double this

    3/4 cup packed brown sugar

    3 eggs, beaten

    1 (15 ounce) can solid pack pumpkin puree

    1/2 cup heavy whipping cream

    1 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/4 teaspoon ground nutmeg

    1/4 teaspoon ground cloves

    1/2 teaspoon salt

    Preheat oven to 350 degrees F (175 degrees C).

    Crust: In a medium bowl combine the cracker crumbs, pecans, white sugar, and ginger. Mix well and pour in melted butter. Stir until completely mixed. Press mixture into a 9-inch pie plate. Refrigerate while the filling is in the making

    Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, and add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.

    Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

    Source(s): My mom's cookbook
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  • 1 decade ago

    I have a great recipe from "The New Vegetarian Epicure" by Anna Thomas. It's pumpkin cheesecake with carmalized walnut &ginger sauce. I didn't try to find it online, but I bet its there somewhere.

    Source(s): The New Vegetarian Epicure
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  • danu
    Lv 5
    1 decade ago

    Cheesecake Factory Pumpkin Cheesecake

    Crust:

    1 1/2 cups graham crumbs

    5 Tbsp. butter, melted

    1 Tbsp. sugar

    Filling:

    3- 8oz.pkgs. cream cheese, softened

    1 cup sugar

    1 tsp. vanilla

    1 cup canned pumpkin

    3 eggs

    1/2 tsp. cinnamon

    1/4 tsp. nutmeg

    1/4 tsp. allspice

    Whipped Cream

    Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

    Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

    -----------------------------------------------------------------------

    Bourbon Pumpkin Cheesecake

    IngredientsFor crust

    3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)

    1/2 cup pecans (1 3/4 oz), finely chopped

    1/4 cup packed light brown sugar

    1/4 cup granulated sugar

    1/2 stick (1/4 cup) unsalted butter, melted and cooled

    For filling

    1 1/2 cups canned solid-pack pumpkin

    3 large eggs

    1/2 cup packed light brown sugar

    2 tablespoons heavy cream

    1 teaspoon vanilla

    1 tablespoon bourbon liqueur or bourbon (optional)

    1/2 cup granulated sugar

    1 tablespoon cornstarch

    1 1/2 teaspoons cinnamon

    1/2 teaspoon freshly grated nutmeg

    1/2 teaspoon ground ginger

    1/2 teaspoon salt

    3 (8-oz) packages cream cheese, at room temperature

    For topping

    2 cups sour cream (20 oz)

    2 tablespoons granulated sugar

    1 tablespoon bourbon liqueur or bourbon (optional)

    Garnish: pecan halves

    PreparationMake crust:

    Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

    Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch

    up side of pan, then chill crust, 1 hour.

    Make filling and bake cheesecake:

    Put oven rack in middle position and Preheat oven to 350°F.

    Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

    Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

    Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

    Make topping:

    Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

    Cool cheesecake completely in pan on rack, about 3 hours.

    Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

    Cooks' note:

    Baked cheesecake can be chilled, covered, up to 2 days.

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