↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 cup gingersnap-cookie crumbs (24 small cookies)
1/2 cup graham-cracker crumbs (4 graham crackers)
1/2 cup toasted pecan halves, pulsed in a food processor
3 tbsp unsalted butter, melted
2 tbsp sugar
Pinch of salt
Filling
3 (8 oz) pkg cream cheese, room temperature
1 cup sugar
1 (15 oz) can pumpkin puree
3 eggs
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Topping:
1 1/2 cups sour cream
1/4 cup sifted confectioners sugar
Preheat oven to 325; coat a 9-inch springform pan with nonstick spray.
Crust: Combine gingersnap crumbs and graham-cracker crumbs for the crust in a bowl. Add pecans; stir in butter, the 2tbsp sugar, and salt until mixture is sandy. Press crumbs into bottom and 1 inch up sides of the prepared pan. Bake crust until it’s slightly golden, about 10 minutes. Remove pan from the oven; cool slightly.
Filling: Beat cream cheese and the 1 cup sugar in a bowl until mixture is fluffy. Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat mixture until smooth, scraping sides of the bowl. Pour filling into crust; place springform pan on a baking sheet. Bake cheesecake until sides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. (Leave oven on.)
Topping: Whisk together sour cream and confectioners sugar in a bowl. Spread topping over cheesecake. Return cheesecake to the oven; bake until it is set, about 15 minutes. Turn off oven and crack open the door; leave cheesecake in the oven for 20 minutes more.
Remove cheesecake from oven. Allow cheesecake to cool in pan on a rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap; refrigerate overnight.
To serve, remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans, if desired.
view more member recipes
SPICED PUMPKIN CHEESECAKE
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 cup gingersnap-cookie crumbs (24 small cookies)
1/2 cup graham-cracker crumbs (4 graham crackers)
1/2 cup toasted pecan halves, pulsed in a food processor
3 tbsp unsalted butter, melted
2 tbsp sugar
Pinch of salt
Filling
3 (8 oz) pkg cream cheese, room temperature
1 cup sugar
1 (15 oz) can pumpkin puree
3 eggs
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Topping:
1 1/2 cups sour cream
1/4 cup sifted confectioners sugar
Preheat oven to 325; coat a 9-inch springform pan with nonstick spray.
Crust: Combine gingersnap crumbs and graham-cracker crumbs for the crust in a bowl. Add pecans; stir in butter, the 2tbsp sugar, and salt until mixture is sandy. Press crumbs into bottom and 1 inch up sides of the prepared pan. Bake crust until it’s slightly golden, about 10 minutes. Remove pan from the oven; cool slightly.
Filling: Beat cream cheese and the 1 cup sugar in a bowl until mixture is fluffy. Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat mixture until smooth, scraping sides of the bowl. Pour filling into crust; place springform pan on a baking sheet. Bake cheesecake until sides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. (Leave oven on.)
Topping: Whisk together sour cream and confectioners sugar in a bowl. Spread topping over cheesecake. Return cheesecake to the oven; bake until it is set, about 15 minutes. Turn off oven and crack open the door; leave cheesecake in the oven for 20 minutes more.
Remove cheesecake from oven. Allow cheesecake to cool in pan on a rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap; refrigerate overnight.
To serve, remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spiced Pumpkin Cheesecake
by sgre52160
38 Ginger Snaps, finely crushed (about 1-1/2 cups) 1/4 cup finely chopped Pecans 1/4 cup butter, melted 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup sugar 1 can (15 oz.) pumpkin 1 Tbsp. pump
by sgre52160
38 Ginger Snaps, finely crushed (about 1-1/2 cups) 1/4 cup finely chopped Pecans 1/4 cup butter, melted 4 pkg. (8 oz. each) Cream Cheese, softened 1 cup sugar 1 can (15 oz.) pumpkin 1 Tbsp. pump
Pumpkin Spiced
by samiller426
2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1/3 cups all-purpose flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 tsp baking powder ½ tsp nutmeg ¾ tsp g
by samiller426
2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1/3 cups all-purpose flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 tsp baking powder ½ tsp nutmeg ¾ tsp g
Spiced Pumpkin Cookies
by sgre52160
Cookies 1/2 cup butter, softened 1 1/2 cups packed brown sugar 3/4 cup canned pumpkin 1 egg 1 tbsp grated orange zest 1 1/4 cups and whole-wheat flours 1 tsp pumpkin pie spice and baking 1/4
by sgre52160
Cookies 1/2 cup butter, softened 1 1/2 cups packed brown sugar 3/4 cup canned pumpkin 1 egg 1 tbsp grated orange zest 1 1/4 cups and whole-wheat flours 1 tsp pumpkin pie spice and baking 1/4
Spiced Pumpkin Cornbread
by sgre52160
1 tbsp plus 1/2 cup cornmeal 1 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon, ground nutmeg and ground allspice 2 eggs 1 cup canned pumpkin 1/2 cup mil
by sgre52160
1 tbsp plus 1/2 cup cornmeal 1 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp ground cinnamon, ground nutmeg and ground allspice 2 eggs 1 cup canned pumpkin 1/2 cup mil
Pumpkin Spiced Pancakes
by sgre52160
Pecan Syrup 1 cup maple-flavored pancake syrup 5 tbsp pecans, toasted and chopped Pancakes 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 tsp ground cinnamon
by sgre52160
Pecan Syrup 1 cup maple-flavored pancake syrup 5 tbsp pecans, toasted and chopped Pancakes 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 tsp ground cinnamon
view more member recipes
related CDKitchen recipes
No-Bake Pumpkin Cheesecake
Fried Pumpkin
Cheesecake Factory Pumpkin Cheesecake
Spiced Pumpkin Vodka
Hazelnut, White Chocolate, And Pumpkin Cheesecake
Pumpkin-Mousse Cheesecake
Pumpkin Cheesecake Bars
Pumpkin Cheesecake In Pastry
Pumpkin Layer Cheesecake
Cranberry Swirl Pumpkin Cheesecake
Recipe Quick Jump