I love everything pumpkin!! Restaurants don’t always carry this, it’s definitely more a holiday thing, and now that we have 2 kids we don’t make it out to nice restaurants all the often, so if I want pumpkin cheesecake I have to make it. Which I don’t mind, but I want to have somewhere to go with it, otherwise I may eat the whole thing in one sitting. I feel that it is completely except able from October through January to eat pumpkin everything!!
The other day I went to Traders Joes and literally everything that said pumpkin ended up in my cart. Ofcourse a can of pumpkin was one of the items. I had to make dessert for my mother in laws birthday dinner so I knew I couldn’t go wrong with pumpkin cheesecake. I wanted to try a different recipe and when I saw this one that said Cheesecake Factory Copycat I knew I had to give it a shot. It does not disappoint. It has just the perfect amount of sweetness to it and everyone enjoyed every bite of it. I hope you all enjoy!
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 cup whipping cream beaten to soft peaks
1/3 cup powdered sugar
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 cream cheese, sugar and vanilla in large bowl and 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 and chopped pecans.
If you are like me you are on the hunt for your Thanksgiving menu recipes. I made this last Christmas and it was divine. I will be making it this Thanksgiving also so I had to share with enough time for you to drool for a few weeks before getting to bake. Hope this makes your Thanksgiving menu cut.
I love holidays, I love pumpkin and I love cheesecake. So why not pix pumpkin and cheesecake and make a creamy duo in one pie! I’m sure one day all holiday meals will be hosted at my house but right now I take them when I can get them. I was lucky enough last year to score Christmas Eve. Holiday time is no exception to skimp on the sweets so I made a classic Pumpkin Pie and this beautiful cheesecake. I only cooked for 8 this meal but 2 pies seemed necessary, I mean who doesn’t love to take home some leftover pie to nibble on as a late night snack or a special treat the next day.
When I was 12 we went to England and Ireland for 5 weeks and I made it my mission to try every cheesecake I came across. So my love of cheesecake started at an early age I guess you could say.
Your guest will not be disappointed with this creamy deliciousness, trust me!
1 1/4 cup graham cracker crumbs (10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter
4 packets cream cheese, soft (4 8 ounces bars)
1 1/4 cup sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 Large eggs (room temperature)
Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
Place spring form pan on a rimmed baking sheet. Pour filling into spring form, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Remove outer shell from spring form before serving.
I absolutely love cheesecake. So when I had to make a birthday dessert for my mother-in-law it was a no brainer. Then I searched for a new recipe that I hadn’t tried before and came across this one. Named the Perfect Cheesecake, it must be perfect then. My turned out perfect looking and tasted perfect. It was creamy that melted as soon as it hit your mouth and the raspberry sauce I made added that perfect touch. I highly recommend you make this recipe….like now! Enjoy!
Perfect Cheesecake Recipe with Sour Cream Topping and Raspberry Sauce
This cheesecake is so creamy and delicious and some would describe as perfection. FrenchToasty.com has lots of sweet recipes.
2 cups graham cracker crumbs (a little less then 2 packages crackers)
2 tablespoons sugar
5 tablespoons unsalted butter melted (if using salted omit the pinch of salt)
2lb cream cheese (4 8oz packs)
1 1/3 cup granulated sugar
2 teaspoons vanilla
4 Large eggs
2/3 cups sour cream
2/3 cups heavy whipping cream
1 cup sour cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
4oz fresh raspberries (if using frozen thaw in fridge first but turns out excellent)
1/4 cup granulated sugar
1/4 cup water (a little less will thicken faster)
Special equipment needed
9-inch, 2 3/4-inch high springform pan
Heavy-duty wide aluminum foil
large, high sided roasting pan
You could always cut the filling recipe in half to make a smaller cheesecake. The crust and filling would be more equal portions and I plan on trying this next time to see how it turns out.
Prepare the crust
Prepare the springform pan so no water leaks in while cooking. Place a large piece of foil on flat surface and gently fold up around the pan. Do this 2 or 3 times total to make sure that it is completely covered. Be gently with the foil to prevent ripping and creating holes.
Preheat oven to 350°F, rack on lower third of the oven.
Pulse the graham crackers in a food processor until finely ground. Place the ground crackers, sugar and salt in a large bowl and then add the melted butter and stir well.
Put all the graham cracker crumbs into the bottom of the springform pan. Gently press the crumbs down to pack them in, you can do a slight rise up the side of the pan. Bake for 10 minutes, remove and let cool. Lower oven temp to 325°F.
Make the Filling
Cut the cream cheese into chunks and mix with the paddle attachment or handheld mixer. Mix for 4 minutes until smooth.
Add the sugar and beat for 4 more minutes. Add salt and vanilla, beat after each addition. Add sour cream and beat until incorporated. Add heavy cream, beat until incorporated. Don't forget to scrape the sides of the bowl to make sure that everything is getting well blended.
Cooking the Cheesecake
Place the foil wrapped springform pan in your large roasting pan. Boil 2 quarts of water. Pour the cream cheese filling into the pan over the crust. Smooth top with a spatula. Place this on the lower rack of the oven.
Carefully pour the boiling water into the roasting pan, about 1 inch up the side of the pan, to create a water bath. Cook at 325°F for 1 1/2 hours.
Once the 1 1/2 hours is up turn the oven off and crack the oven door open 1-inch and let the cake cool in the oven for 1 hour. The slow cool down will help prevent the cheesecake from cracking.
Cover the cheesecake with foil, make sure the foil doesn't touch like mine did :(. Chill for a minimum of 4 hours, or overnight.
Preparing the sour cream topping
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Preparing the Raspberry Sauce
Put the raspberries, sugar and water in small saucepan. Use a potato masher or fork to smash the raspberries. Heat while whisking for 5 minutes on medium heat. The sauce will begin to thicken, remove from heat and let cool.
Preparing the cake to serve
Remove the cake from the fridge and remove the foil from the top and sides of the pan. You can run a knife along the inside edge of the cake to help loosen. ( Or use a hair dryer to heat the sides of the pan to make it easier to remove.) Open the latch on the pan and remove the sides of the pan.
Spread the sour cream topping on top of your cheesecake. Slice and serve plain or drizzled with the raspberry sauce.
Tripled layered with foil, just to be on the safe side
Cubed cream cheese
Pouring hot water around cheesecake to create a water bath
When I covered my cheesecake to cool in the fridge my foil accidentally touched the top of my cake and stuck and pulled a bit off, I was so bummed but thankfully I get to cover with the sour cream topping so my guests will never know!