Harvest Pumpkin Cheesecake Recipes

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

HARVEST PUMPKIN CHEESECAKE

Steps:

• 1. Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.
• 2. Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.
• 3. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 325, 1 hour and 30 to 35 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill

HARVEST PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in the butter.
• Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
• Bake at 350 degrees for 5 minutes.
• Cool on a wire rack.
• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Add eggs, pumpkin and spices; beat just until combined.
• Pour into crust.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
• Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Refrigerate until completely cooled (center will fall).
• Remove sides of pan just before serving.
• Garnish with whipped cream.

PUMPKIN HARVEST CHEESECAKE

Steps:

• Crust: Heat oven to 350℉ (180℃) F Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50 to 55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.

HARVEST-TIME PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
• Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
• Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.

PUMPKIN HARVEST CHEESECAKE

Steps:

• Pre heat oven to 350°F.
• CRUST:.
• Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
• FILLING:
• Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
• In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
• Pour over crust and bake 50 - 55 minutes or until centre is just set.
• Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
• Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.