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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.

Cookies and Cream Cheesecake

By kml9876 | Published on November 14, 2008 | 1 comment | Categories: Cheesecake

Oreos and cheesecake Mmmmm

Ingredients for the crust

1 1/2 cups of crushed oreos
6 tablespoons of melted butter
6 tablespoons of granulated sugar

Ingredients for the 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 cup of crushed Oreos

Ingredients for the topping

6 squares one oz each of white chocolate melted
1/4 cup of whipping cream
Oreos broken into pieces

Directions

In a bowl, combine 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.
Stir in the crushed Oreos. 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.
Over a double boiler melt the 6 squares of white chocolate.
In a small saucepan, bring the cream to a simmer. Add a small amount of the cream at a time into the white chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Sprinkle the pieces of Oreo over the topping. Cover and chill overnight. Remove sides of pan.