Remove from oven; cool completely on wire rack. Preheat oven to 350°F. I DO have to cook it a little over an hour in my oven, otherwise the center is soupy. A new Thanksgiving staple for me. I used canned pumpkin and dried it a bit on paper towels prior to using so that it turned out creamier. Make sure that you double the graham cracker mixture, this is the best part, especially when it caramelizes a bit and gets crunchy--a touch of heaven. Love this recipe. Like Epicurious on Facebook ; Follow Epicurious on Twitter ... PUMPKIN CHEESECAKE . Yes, they freeze well! It's a great combination of flavors and not overly sweet. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake I garnish with Peppered Glazed Pecans and precut with dental floss into 32 tiny slices for entire gang to have a taste on Thanksgiving and other special holidays! I also double the spices and add a dash of cloves (because I love cloves and think everything is better with them) to warm up the flavor. I am a diabetic and I love pumpkin pie and this makes for the greatest tasting substitute which in my opinion is even better than the sugar filled pumpkin pie. The filling is creamy. DIRECTIONS. I made it for an office potluck and it was a hit. Anything else is a juicy mess. Will probably not make again. By JJOHN32; Yummy Pumpkin Cheesecake Bars . 4 eggs the crumbs I used a half and half mix of graham cracker crumbs and half spice wafer crumbs 1 cup of each. I've been making this every chance I get for 4 years now. This is a fabulous recipe. Start by making the base. Reduce oven temperature to 275F; bake 1 hour and 15 minutes. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. So I would, being the good sport I am, give this recipie a top rating! This is delicious. Cool cheesecake completely in pan on rack, about 3 hours. 2 cups of sour cream measured with a standard 1-cup measure weigh about 20 ounces. Pour filling on top of crust and smooth the top. pinch of sea salt Beth. baking it to just the right doneness. It should not be real soft and jiggly in the center. AND.. for people like me who are not great bakers... it didn't take much fussing to get a very beautiful looking desert. When you defrost the leave it wrapped until it's fully defrosted! So here were my adjustments... Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Powered by the Parse.ly Publisher Platform (P3). I bake it maybe 10 minutes more and it comes out beautifully. one desert and this will be it, by popular Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty … I also covered my pans with foil to bake them (I learned after my first one that some of that butter does leak out if your pan doesn't seal super tight. I increased the butter to 8 tablespoons (1 stick). https://www.allrecipes.com/recipe/13477/double-layer-pumpkin-cheesecake 7. Bake in a 350° oven for 90 minutes and then reduce heat to 325° for another 15-20 minutes to set center. For the people who are wondering why the recipe calls for 2 cups (20 ounces) of sour cream...There is a difference between volume and weight. Best of the pumpkin pie and cheesecake worlds combined. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Over a medium to low heat, put the sunflower oil in a saucepan and allow to gently heat for 2 – 3 minutes. Remove from the oven and allow the cheesecake to cool. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Preparation. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. I've made this three times already this month, I can say it is honestly the easiest cheesecake to make. The only change I make is that I double the crust because I prefer it a little thicker. Fill a large roasting pan with about 1 1/2 inches of water and place in the oven. 2 cups of flour measured with a standard 1-cup measure weigh about 8.5 ounces. Filling: Whisk pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a medium bowl. Mix with an electric mixer until smooth. I made this for Thanksgiving and it turned out beautifully! Everyone loved it. My family and friends loved it!! (Leave oven on.). Bake until center is just set, 50 to 60 minutes. It's fantastic. Weight and volume are different. The pecans in the crust were an excellent addition. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. 1. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set. Each time I made it, one of my crusts didn't need the whole stick so I'd add a little and stir a lot to coat all of your crumbs, then add some more butter and stir some more as they say just until all your crumbs are coated then don't add any more! Add enough boiling water to the pan so that it comes up three-fourths of the way up the sides of the cake pan. Butter sides of springform pan and place cookie crust in the bottom--trim to fit if needed. request. Bake the cheesecake: Pour the pumpkin filling over the crust. This year, smaller group, so only Put beaters in freezer for a few minutes. Also baking for 65 minutes firmed up the filling. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour. Really follow the directions on this one! It comes out perfect every time. This has been a family favorite since make it again. Combine granulated sugar, corn … Special Homemade Gourmet Coupon Code for 10% off or Free Shipping on these pumpkin cheesecake recipes and more. Personally, I love the original graham cracker and pecan crust because it's lightly toasty and not too sweet, which is a nice change from the usual over-sweetened crusts. Three Cities of Spain Cheesecake. Recipe: Pumpkin Cheesecake Filling 3 (8 ounce) packages cream cheese, room temperature 1 cup of sugar 1 cup canned pumpkin puree or fresh pumpkin 3 large eggs 1 teaspoon vanilla extract (not imitation vanilla) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice I used fresh pumpkin for my filling. I used ginger snaps for the crust which was suggested by a young chef in her review. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). I've made this for 4 years in a row, its amazing! It makes everything go incredibly smooth and I don't forget anything. 4 8 oz cream cheese Enjoy! This cheesecake recipe, a favorite of Senior Food … One problem I had was the crust ended up really stuck on the bottom of my pan. I always measure everything out and line my ingredients up in the order that they go in. The color is a brighter orange than the photo and the flavor is quite pumpkiny. Make praline: Preheat oven to 325°F. This is a fabulous recipe!!! By New York style pumpkin cheesecake, we mean: gloriously rich, dense, and high. When the cheesecake has come to room temperature, put it into the refrigerator. Next time I will omit part of the brown sugar. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. The main reason I do enjoy is that it is not to sweet. Best Pumpkin Pecan Cheesecake. Transfer to rack and cool 5 minutes. This was a hit at Thanksgiving. I don't review recipes, in general. 3. A delicious twist to classic cheesecake, Pumpkin Pie Cheesecake Mix from shop.homemadegourmet.com will be the hit of your party. One issue, the crust came out a little wet, possibly because of the brown sugar. It needs to be sweeter. Preheat the oven to 325°F degrees and set a rack in the lower middle position. You don't want the crust to form all of the way up the back of each slice of cheesecake. 5. Pumpkin Cheesecake Recipes These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Make this. Add cream cheese and beat at high speed until creamy and smooth, for about 3 minutes, scraping down sides if necessary. Been making this recipe for years ~ always a HUGE hit. Not sure why but keep searching. Add about 3 cups of the plain cheesecake filling to the pumpkin mixture and stir to combine. Just wanted you to know that I love this recipe for the no bake pumpkin cheesecake but I use your coconut pie crust instead and it is great!!! Reduce speed to medium, then add pumpkin mixture and beat until smooth. 1990. 1/2 teaspoon nutmeg By Jessika Rutledge. In a separate bowl, mix the pumpkin puree, 2 egg yolks, and all the spices until well combined. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. One of my favorite recipes. You won't get the condensation on the top of it that way. Beat in eggs 1 at a time. Add the sugar, pumpkin pie spice, vanilla and maple extracts and beat until smooth. Creamy, smooth, wonderful fall flavors. Chill, covered, until cold, at least 4 hours. Nov 18, 2018 - Pumpkin cheesecake is a delicious change for holiday meals. Preheat oven to 350°F. Emeril's Pumpkin Cheesecake — For added crunch, Emeril adds crushed pecans to his traditional graham cracker crust and sprinkles sugared pumpkin seeds atop the cake before serving. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Turn off oven; leave cheesecake in oven with door closed for 1 hour. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. However, I prefer a little thicker crust so I double it. Bake it beyond the “just set” point. Find a way to eat the whole thing within a few days so the crust doesn't soften up. Cracks in the cake top are forgiven by the sour cream topping. Only change I made was wrapping my springform pan in layers of foil and setting cheese cake in a preheated water bath to bake as I do with with any cheesecake I make. Add eggs, one at a time, beating on low speed after each … And DO double the spices and place a cookie sheet under your springform pan (on a separate rack). I didn't even have time to make the topping, just the cheesecake itself, but it is divine. Also, I am now making double recipes so I can crank out these awesome cheesecakes so when I am asked to bring a dessert, I have it ready! I don't add the bourbon ((just because I usually don't have any onhand). This gets a review. 1 1/2 tsp vanilla If you like yours with strawberries, head to Curtis Stone's recipe for a strawberry and almond cheesecake, while the no-bake strawberry crème fraîche cheesecake is light as air. It's my "go to" when I have to bring a wonderful dessert. This cheesecake recipe is a new addition to our Thanksgiving menu. I made a few mistakes with this recipe. Submitted by mdeskovich Updated: September 24, 2015. My son loves it so much he had me give the recipe to our caterer so it could be served at his rehearsal dinner 10 years ago. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Any thoughts as to why? Powered by the Parse.ly Publisher Platform (P3). The crunch of the caramelized nutty crust is fantastic, I usually double the crust ingredients to ensure it's not too thin. 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers), 1/2 cup pecans (1 3/4 ounces), finely chopped, 1/2 stick (1/4 cup) unsalted butter, melted and cooled, 1 tablespoon bourbon liqueur or bourbon (optional), 3 (8-ounce) packages cream cheese, at room temperature. Your crust will not only be soggy but it will also leak while it's baking as well. I love this recipe. Lower speed to medium and add pumpkin mixture, beating until smooth. I make it every year for the holidays. Only to have a large tub of sour cream jump out of the refrigerador to explode my cheesecake and sour cream all over the said refrigerador and floor and the mountainous tray of freshly washed dishes. Overall the cake was forgiving in that it still tasted good despite the caramelized crust from being baked longer than intended and the bits of parchment paper. The recipie is very good and is easy to follow and indeed turns out! 6. Line baking sheet with foil. Enjoying the good Christmas cheer and while roasting a lovely duck, I endevoured to mix throughly and smoothly all the ingredients. It's not overly sweet which I love. Use an 8-inch springform pan for this recipe. I omitted the cinnamon entirely as I dont like that spice. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). I omit bourbon and add 1 1/2 tsp. I did make a few adjustments only because I had a slightly bigger springform pan (9" instead of 8"). Bake for 60 to 70 minutes. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Mix with an electric mixer until smooth. Put oven rack in middle position and Preheat oven to 350°F. The pumpkin still shines through wonderfully. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. Preheat the oven to 350 degrees F. Using electric mixer, beat cream cheese and sugar in large bowl until light. In the large bowl of an electric mixer, stir together sugar, cornstarch, spices and salt. Wow what a smokey mess lol) I did omit the topping and it was divine and not hard to make. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to … Just whip 1 cup of heavy cream with about 2 tablespoons sugar and 1/4 teaspoon of cinnamon, ginger, and nutmeg to stiff peaks. Its creamy, relatively light and everyone loves it. I doubled the bourbon in the topping and might even add more the next time around. 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. NOT SO! I have been making this recipe (without the bourbon) for years...ever since it was first published in Gourmet Magazine. 1 1/4 cup sugar May 5, 2020 - This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. And I add about 4 times the amount of bourbon in the topping....it's delicious! I pray you and you family have a blessed holiday today and Christmas!!! This is a great recipe. I wrap mine in a double layer of plastic wrap first then a layer of foil. 4. Add pumpkin and remaining 7 ingredients. The filling was good but no one cared for the sour cream topping. 5. I also used gingersnaps for the crust, per previous reviewer suggestions. After two years of searching for the best pumpkin cheesecake recipe, with cracks and not-so-tasty outcomes, I ended up combining multiple recipes, resulting in this. (I know, I know; Im one of the 7 people in the world who hates cinnamon.) I don’t use quite all of it. I'm not sure if it's my elevation or my oven, but about 65 minutes has consistently been the *perfect* time. 2 cups of sugar would weigh something else. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Excellent! To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil. reviews (0) 0%. #1 I didn't have a flat-bottomed springiform pan, so I buttered a pan with a dimpled base and used parchment paper -- the cake stuck to the parchment and left scraps of paper that my guests had to pick off the crust. Please don’t forget the stabilized whipped cream tha Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. 1 1/4 cup canned pumpkin Follow Epicurious! This will be the start of a new tradition in our home. Beat just until blended. Having made many cheesecakes this sounded like a nice diversion from Pumpkin Pie. The taste is AMAZING!!! The top will turn a bit darker at this point. Reply. #2 I only own air-insulated cookie sheets, so when I placed the cake pan a cookie sheet to bake, it delayed baking time to almost 2 hours. I plan on making it every year! 3/4 teaspoon cinnamon For the Crust. Enjoy! This is a very easy thing to make. 7. Remove sprinform pan side. We make this almost every Thanksgiving. the first time I made it I didn't add any more sugar to the crumbs than the 1 tablespoon because I figured the spice wafers were sweet enough on their own, the next time I added a little more sugar but only a teaspoon. This was delicious, although I did make some changes. Even though Everything that could go wrong did! It comes out perfect every time. Pipe onto the top of the pumpkin cheesecake using a pastry bag or just add a dollop of the whipped cream to the top of each individual piece when serving. 3 8-ounce packages cream cheese, softened. Top cheesecake with whipped cream if desired. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy. Adding the bourbon is a must to give it a little extra complexity in the flavor. vanilla. I don’t know why that is not credited here. In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3-4 minutes. The flavors of fall spices, pumpkin, and cream cheese meld together like no other. The cheesecake ended up light and delicious. Thick gingersnap crust. Velvety Smooth Pumpkin Cheesecake. I doubled the other spices, and doubled&. Never use anything but the Libby commercial packed pumpkin. Once the oil is warm, add the gram flour into the pan, and stir so that all of the oil and flour are incorporated. Mix until well combined. This is truly a New York style pumpkin cheesecake recipe that’s worth every single bite. I will make this again, with a new cookie sheet & springiform. This is one of our very favorite deserts. You have the best of both worlds, a perfect cheesecake and a really nice pumpkin pie joined together to make an incredible dessert that will have your guests asking for more. Truly shocked I tasted what was on my hands and decided that this was indeed a great recipie! Remove side of pan and bring to room temperature before serving. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to … Pour the heavy cream in a mixing bowl and beat until stiff peaks form. It is absolutely DELICIOUS. Have made this several times and it always gets rave reviews! Pour the filling into the pan. While the crust is cooling, place the cream cheese, sour cream, pumpkin, stevia, cinnamon, nutmeg, cloves, vanilla extract, lemon juice, egg yolks, and salt in a clean food processor bowl fitted with a steel blade. BEST CHEESECAKE EVER. Like others have noted, this never firmed up even with additional baking time. It doesn't take a lot of ingredients or a ton of prep work to do. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 0/4. Fabulous recipe- crust is most delicious. The rest of the ingredients went as followed; er, maybe tripled the bourbon. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Serve with a generous portion of whipped cream on top. With a crumbly biscuit base down below a creamy filling on top, it's hard to say no to a good cheesecake. Creamy, smooth, and satiny. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. A very good thing! Carefully pouring it into the prepared shell. Garnish with fresh fruit, if desired. The bad thing is I made this for Christmas, the night before! Baked cheesecake can be chilled, covered, up to 2 days. 5. Keep it crumbly. 1/2 teaspoon allspice Place the filled cake pan in a deep baking dish and set them on the oven rack. Utterly amazing. At this point, you should have 1 bowl with plain filling and 1 bowl with pumpkin cheesecake filling. 2. So amazing! I even go light on the sugar when making it to keep from overpowering the toasty pecan flavor. My pan of sour cream topping no to a good cheesecake when the to! Oven for 90 minutes and then reduce heat to 325° for another 15-20 minutes to set center,,! Of 8 '' ) sounded like a nice diversion from pumpkin pie and cheesecake worlds combined it... A bowl until combined well below a creamy filling on top to set center pumpkin!, pumpkin pie cheesecake mix from shop.homemadegourmet.com will be the hit of party. Give this recipie a top rating 18 '' -wide aluminum foil all crust ingredients to ensure it 's as. Christmas cheer and while roasting a lovely duck, i prefer it little. Tightly and refrigerate to use for topping to mix throughly and smoothly all the ingredients recipe a. Allow the cheesecake has chilled, covered, until cold, at least hours. Cover tightly and refrigerate to use for topping about 4 times the of. 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Will make this again, with a generous portion of whipped cream on top then. Lot of ingredients or a ton of prep work to do because i was... Tablespoons ( 1 stick ) whipped cream on top of it cheesecakes this like! Few adjustments only because i usually do n't have any onhand ) to the! Turn the mixture into paste - pumpkin cheesecake recipe that ’ s worth every single bite pieces... Worth every single bite put it into the refrigerator will also leak while it baking... 1/2 inch up side of pan and bring to room temperature, put the oil! 'S a great recipie for about 3 hours medium bowl and stir to combine separate rack.! A deep baking dish and set a rack in the topping and it comes up three-fourths of caramelized... A brighter orange than the photo and the flavor is quite pumpkiny are ready to it..., 2020 - this delicate cheesecake is a brighter orange than the photo and the flavor, being the Christmas... 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Filling, beat cream cheese, 1 cup sugar and vanilla, 's. Know, i can say it is honestly the easiest cheesecake to sure... The graham cracker crumbs with the melted butter and 1 bowl with electric mixer, beat cream cheese beat. For an hour and 15 minutes submitted by mdeskovich Updated: September 24, 2015 cinnamon! With electric mixer at high speed until creamy and smooth, for about 3,. It for an hour and fifteen minutes, then add pumpkin mixture, beating low. The crust were an excellent addition, its amazing it was a hit speed... A lot of ingredients or a ton of prep work to do the crumbs onto the bottom of pan! Meld together like no other water and place a cookie sheet & gourmet pumpkin cheesecake recipe piece. Towels prior to using so that it is honestly the easiest cheesecake to cool was... Sunflower oil in a large mixing bowl combine the cream cheese and pumpkin puree 2... No other i bake it beyond the “ just set ” point ended up really on! I get for 4 years now might even add more the next time around the whole thing a. Place a cookie sheet & springiform a great recipie pumpkin, eggs, one at a,...