News

An array of pumpkin cheesecake plans

By Ellen Folkman, Times correspondent
Published December 19, 2007

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Michelle Drevitson requested a recipe for pumpkin cheesecake. It is apparent from the many responses we received that this recipe is a reader favorite.

Bill Henry sent in several recipes. His first recipe is for pumpkin cheesecake, the second for maple pumpkin cheesecake. Marilyn Bradow sends a no-bake pumpkin cheesecake that can be made the day before you plan to serve it.

Keith Winsch shares a recipe that has a hint of almond flavor. He says it is a party pleaser. Keith also provides a recipe for pumpkin praline cheesecake with a crust made with vanilla wafers; that's a nice twist.

When George Bloom's recipe arrived it was marked across the top "George's favorite recipe." Of course, it must be shared!

Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net. Put "Recipe request" in the subject line. Be sure to include your name, city and phone.

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George's Favorite Pumpkin Cheesecake
From: George Bloom of Tampa

1 3/4 cups graham cracker crumbs

1/4 cup finely ground pecans

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

3 8 ounce packages cream cheese, softened

1 1/2 cups sugar

2 tablespoons cornstarch

1 teaspoon vanilla

2 eggs

2 egg yolks

1/4 cup heavy cream

1 (14 ounce) can pumpkin

Sugared pumpkin seeds

1/4 cup caramel sauce

Powdered sugar

- Preheat oven to 375 degrees.

- In a bowl combine the cracker crumbs, nuts and cinnamon. Stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan.

- In a mixing bowl combine cream cheese, sugar, cornstarch and vanilla. Beat until fluffy.

- Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin. It will appear broken but will bake beautifully.

- Pour into the prepared crust.

- Place on shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken.

- Cool 15 minutes. Loosen sides of the pan and cool 30 minutes more. Chill for 4 hours before serving.

- Decorate with sugared pumpkin seeds, sprinkle with powdered sugar and serve with caramel sauce.

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Pumpkin Cheesecake
From: Bill Henry of Largo

1 1/2 cups gingersnap crumbs, about 25 cookies

1/2 cup finely chopped pecans

1/2 cup margarine, melted

2 (8-ounce) packages Neufchatel cream cheese, softened

3/4 cup sugar

1 (16-ounce) can pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 eggs

2 tablespoons sugar

1 (8-ounce) carton sour cream

1/2 teaspoon vanilla

- Combine first 3 ingredients; press into bottom and 1 inch up sides of 9-inch springform pan. Bake at 350 degrees for 10 minutes; cool.

- Combine cream cheese and 3/4 cup sugar in large mixer bowl.

- Add pumpkin, cinnamon, nutmeg and eggs, beating on medium until combined. Pour into prepared pan.

- Bake at 350 degrees for 50 minutes or until center is set when shaken.

- Stir together remaining sugar, sour cream and vanilla. Spread evenly over filling. Raise oven temperature to 400 degrees, bake for 5 to 8 minutes or until set. Cool on wire rack. Chill; remove sides of pan.

Serves 10 to 12.

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Maple Pumpkin Cheesecake
From: Bill Henry of Largo

1 1/4 cups graham cracker crumbs

1/2 cup sugar

1/4 cup butter, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

3 eggs

1 (15-ounce) can pumpkin

1/4 cup pure maple syrup

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Glaze:

3/4 cup pure maple syrup

1/2 cup chopped pecans

1 cup whipping cream

- Preheat oven to 300 degrees. Combine graham cracker crumbs, sugar and butter. Press firmly on bottom of 9-inch springform pan.

- In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, pumpkin, maple syrup, cinnamon and nutmeg; mix well. Pour into prepared pan.

- Bake 75 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill 2 to 4 hours.

- To make glass, combine syrup and whipping cream in saucepan,. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add pecans. Drizzle over cooled cheesecake.

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No Bake Pumpkin Cheesecake
From: Marilyn Bradow of Bradenton

1 (8-ounce) package cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon pumpkin pie spice

1 (8-ounce) tub whipped topping, thawed, divided

1 prepared graham cracker pie crust

- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer until well blended.

- Stir in 2 1/2 cups of the whipped topping. Cover and refrigerate remaining topping.

- Spoon cream cheese mixture into crust. Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping.

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Pumpkin Almond Cheesecake
From: Keith Winsch of New Port Richey

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup ground almonds

1/3 cup sugar

1/3 cup melted butter or margarine

Filling:

2 (8 ounce) packages cream cheese, softened

3 eggs

1 cup sugar, divided

1/4 cup almond flavored liqueur or Amaretto

1/4 teaspoon salt

1 (16-ounce) can solid packed pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

- Preheat oven to 350 degrees.

- To make crust, combine all ingredients and press into bottom and up side of 9-inch springform pan.

- For filling, combine cream cheese, eggs, 3/4 cup sugar with mixer in large bowl. Add liqueur and salt.

- Reserve 2 cups of mixture. To remaining cream cheese mixture, blend in pumpkin, cinnamon, nutmeg and remaining sugar.

- Alternate spoonfuls of cream cheese mixture and pumpkin mixture into crust. With knife, gently swirl to marble. Bake 35 to 40 minutes or until almost set (center will still be soft).

- Cool completely. Chill 8 hours, or overnight, before serving.

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Pumpkin Praline Cheesecake
From: Keith Winsch of New Port Richey

Crust:

48 vanilla wafers (1 1/2 cups crumbs)

6 tablespoons butter, melted

1/4 cup granulated sugar

Filling:

3 (8 ounce) packages cream cheese, softened

3/4 cup brown sugar, firmly packed

3/4 cup granulated sugar

5 eggs

1 (16 ounce) can pumpkin

1/4 cup heavy cream

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

Topping:

1 cup coarsely chopped walnuts

6 tablespoons butter, softened

1 cup brown sugar, firmly packed

- To make crust, process vanilla wafers in food processor or crush until fine. Pour into medium mixing bowl, add sugar. Add butter and blend well. Press firmly into bottom and halfway up sides of lightly greased 9-inch springform pan.

- To make filling, cream the cream cheese, both sugars and 2 eggs until bell blended. Pour into large mixing bowl.

- Mix the pumpkin, remaining 3 eggs, cream, cinnamon, cloves and nutmeg well. Add to cream cheese mixture and blend well.

- Pour into prepared crust. Bake in a preheated 350 degree oven for one hour. While cheesecake bakes, prepare topping.

- In small mixing bowl cream butter and brown sugar. Stir in walnuts.

- Gently spoon topping over hot cheesecake and return to oven for 15 minutes.

- Cool completely. Refrigerate overnight.

 

[Last modified December 17, 2007, 17:13:31]

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