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Pumpkin Cheesecake

A delicious cheesecake perfect for fall

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

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.
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.
Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
Then add in the can of pumpkin. Beat until well blended.
Pour over the crust.
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.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer
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.

Peanut Butter Cup Brownie Bottom Cheesecake

If you love Peanut Butter Cups and cheesecake you must try this!

My younger sis sent me the link to this recipe in August of 2007 and I finally just tried it. It is amazing! I have made some adaptations to the original recipe - mainly the way that I baked it. I also added a topping.

Brownie Crust Ingredients

1 cup of semi-sweet chocolate chips
1 cup of peanut butter chips
6 tablespoons of unsalted butter, melted
1 1/4 cups of sugar
1 tablespoon of vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup of unsweetened cocoa
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Cheesecake Filling Ingredients

2 pounds of cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural style)
1/2 cup of whipping cream
1 tablespoon of vanilla extract
6 peanut butter cups, cut into quarters

Topping Ingredients

6 Peanut Butter Cups, cut carefully in half
4 squares (1 ounce each) semisweet chocolate that has been finely chopped or 4 ounces of semisweet chocolate chips
1/2 cup of heavy whipping cream
Peanut butter chips

Directions

Preheat the oven to 350. Grease a 10 inch springform pan with butter.I also cut out a circle of parchment paper to fit into the pan to make it easier to remove the cheesecake.
Stir together butter, sugar, and vanilla in large bowl with spoon or wire whisk. Add the eggs, stir until well blended. Stir in flour, cocoa, baking powder, and salt; blend well.
Bake 25 to 30 minutes or until brownie begins to pull away from side of the pan. Meanwhile make the cheesecake layer (directions below).
Immediately after removing brownie from the oven, sprinkle milk chocolate chips, peanut butter chips, and peanut butter cups over the brownie surface. Spoon the cheesecake mixture over the chips. Turn down the oven to 325 degrees.

Cheesecake Filling

Beat the cream cheese with an electric mixer until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the sugar, peanut butter, and cream. Mix until smooth.
Sit in the vanilla.
Stir in the Peanut Butter Cup pieces.
Pour the filling into the prepared crust.
Place the springform pan on a baking sheet and return to the oven.
Bake for 65 minutes or until the center is almost set.
Remove from the oven.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.

Topping

In a small saucepan, bring the cream to a boil.
Pour over the chocolate. Whisk until smooth.
In a small microwave safe bowl melt the chips.(I actually melted the peanut butter chips in a plastic decorating bag in the microwave, cut off the end and then was able to use the piping bag to drizzle it over the chocolate. )
Pour the chocolate on top of the cheesecake.
Drizzle the melted peanut butter chips across the chocolate topping.
Place the Peanut Butter Cup pieces around the edge of the melted chocolate.