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Pumpkin Cheesecake
 
By kml9876 | Published on Monday September 22, 2008 | Categories: Sweet Treats | Cheesecake | Halloween | Thanksgiving



This recipe originates from this site http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
I have then added flavorings to turn it into a pumpkin cheesecake.

Ingredients

Crust
  • 1  cup graham cracker crumbs
  • 1/2 cup of ginger snap cookies crushed
  • 6 tbsp of granulated sugar
  • 6 tbsp of butter melted

Filling
  • 4 packages (8 oz each) cream cheese, softened
  • 1 3/4 cups of granulated sugar
  • 3/4 cup heavy whipping cream
  • 4 eggs lightly beaten
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 can (15oz) of pure pumpkin

Topping
2/3 cup of pecans crushed
1/3 cup of walnuts crushed
2/3 cup ofbrown sugar
3 tablespoons of melted butter
1/2 teaspoon of cinnamon


Directions
  1. In a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
  3. Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
  4. Then add in the can of pumpkin. Beat until well blended.
  5. Pour over the crust.
  6. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  7. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer
  8. For the topping mix all the ingredients together. Sprinkle on top of the cheesecake. I used a kitchen torch to try and melt the sugar but it wasn't such a good dea.



Article: Pumpkin Cheesecake
Categories: Sweet Treats | Cheesecake | Halloween | Thanksgiving
Description: A delicious cheesecake perfect for fall
Tags: Text:
2/3 cup ofbrown sugar
1/2 teaspoon of cinnamon
3 tablespoons of melted butter
1/3 cup of walnuts crushed
topping
  • 1  cup graham cracker crumbs
  • 1/2 cup of ginger snap cookies crushed
  • 6 tbsp of granulated sugar
  • 6 tbsp of butter melted




filling
2/3 cup of pecans crushed

  • 4 packages (8 oz each) cream cheese, softened
  • 1 3/4 cups of granulated sugar
  • 3/4 cup heavy whipping cream
  • 4 eggs lightly beaten
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 can (15oz) of pure pumpkin



directions
ingredients

  1. in a bowl, combine cracker crumbs, cookie crumbs, sugar, and butter. press into the bottom of a greased 10 inch springform pan. place on a baking sheet. bake at 325 degrees for ten minutes. cool on a wire rack.
  2. in a large mixing bowl, beat the cream cheese and sugar until smooth. gradually beat in cream. add eggs; beat on low speed until combined.
  3. next add in the cinnamon, nutmeg, and ground cloves. beat until mixed in.
  4. then add in the can of pumpkin. beat until well blended.
  5. pour over the crust.
  6. return the cheesecake to the baking sheet.bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
  7. cool on wire rack for 10 minutes. carefully run a knife round edge of pan to loosen. cool one hour longer
  8. for the topping mix all the ingredients together. sprinkle on top of the cheesecake. i used a kitchen torch to try and melt the sugar but it wasn't such a good dea.
    crust
    i have then added flavorings to turn it into a pumpkin cheesecake.
    this recipe originates from this site http://www.tasteofhome.com/recipes/two-tone-cheesecake


    Relevant Website: http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake
    Author: kml9876
    Comments
    • anonymous : Excellent! It tastes like the holidays!