Paula Deens Pumpkin Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAULA DEEN'S PUMPKIN CHEESECAKE



Paula Deen's Pumpkin Cheesecake image

Make and share this Paula Deen's Pumpkin Cheesecake recipe from Food.com.

Provided by fifleaona

Categories     Cheesecake

Time 5h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup melted salted butter
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  • 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Nutrition Facts : Calories 705.8, Fat 46.3, SaturatedFat 25.6, Cholesterol 218.5, Sodium 498.3, Carbohydrate 65.8, Fiber 1, Sugar 52, Protein 10

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

CLASSIC PUMPKIN CHEESECAKE



Classic Pumpkin Cheesecake image

A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
1/4 cup sour cream
1 tablespoon pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs, at room temperature, lightly beaten
Whipped cream, for topping

Steps:

  • Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
  • Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
  • Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
  • Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

More about "paula deens pumpkin cheesecake recipes"

PAULA DEEN'S PUMPKIN CHEESECAKE - THE VIEW FROM …
Nov 18, 2011 Paula Deen's Pumpkin Cheesecake recipe ~ this mile high, super creamy cheesecake is a spectacular way to end a holiday meal! Published: …
From theviewfromgreatisland.com
  • To make the crust, in medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
  • For the filling, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


PAULA DEEN PUMPKIN CHEESECAKE - SIMPLY SCRUMPTIOUS EATS

From simplyscrumptiouseats.com
5/5 (6)
Total Time 6 hrs 50 mins
Category Dessert
Published Jul 6, 2022


BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE …
Sep 24, 2024 Step 1 For the crust: Preheat the oven to 350˚F. Wrap the outside bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan.
From thepioneerwoman.com


PUMPKIN CHEESECAKE - A FAMILY FEAST
Nov 6, 2015 This is a highly-rated recipe by Paula Deen which we originally found here, and with three (yes, three!) packages of cream cheese along with the pumpkin puree, sour cream, sugar and spices – this is a truly decadent …
From afamilyfeast.com


PUMPKIN STREUSEL CHEESECAKE - PAULA DEEN MAGAZINE
Nov 1, 2016 Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour. For crust: In a medium bowl, stir together all ingredients. Press mixture into bottom and ½ inch up sides of pan.
From pauladeenmagazine.com


GLUTEN FREE PUMPKIN CHEESECAKE - CHEF ALINA
Nov 9, 2024 Warm Seasonal Flavors: Pumpkin puree, cinnamon, ginger, nutmeg, and clove create a cozy fall flavor that pairs perfectly with creamy, tangy cheesecake. Easy-to-Find Gluten-Free Ingredients : From gluten-free graham …
From chefalina.com


GINGER-PUMPKIN CHEESECAKE PARFAITS - PAULA DEEN MAGAZINE
These quick and easy Ginger-Pumpkin Cheesecake Parfaits are treats filled with layers of ginger snaps, cream cheese, pumpkin spice, and whipped topping. Ginger-Pumpkin Cheesecake …
From pauladeenmagazine.com


SALTED CARAMEL PUMPKIN CHEESECAKE - PAULA DEEN …
Stir in pumpkin and ½ cup cooled caramel, reserving remaining caramel for garnish. Pour batter into prepared crust. Place springform pan in a roasting pan, and pour boiling water in roasting pan to come halfway up sides of springform …
From pauladeenmagazine.com


PAULA DEEN PUMPKIN CHEESECAKE - DELISH SIDES
Paula Deen's Pumpkin Cheesecake is made with graham cracker crumbs, light brown sugar, ground cinnamon, melted salted butter, cream cheese, pureed pumpkin, eggs, sour cream, …
From delishsides.com


PAULA DEEN’S PUMPKIN CHEESECAKE - LIVE WITH KELLY AND MARK
Add the remaining 1/2 teaspoon cinnamon, the granulated sugar, flour, vanilla, nutmeg, cloves, egg, egg yolk, pumpkin, and sour cream and beat at low speed until the mixture is very …
From livewithkellyandmark.com


SALTED CARAMEL PUMPKIN CHEESECAKE - PAULA DEEN …
Stir in pumpkin and ½ cup cooled caramel, reserving remaining caramel for garnish. Pour batter into prepared crust. Place springform pan in a roasting pan, and pour boiling water in roasting pan to come halfway up sides of springform …
From pauladeenmagazine.com


BLAST FROM THE PAST: PUMPKIN CHEESECAKE RECIPE - YOUTUBE
Oct 15, 2020 Blast From The Past: Pumpkin Cheesecake - Paula's back in the kitchen and her recipe today is inspired by autumn and is guaranteed to be a delicious fall tre...
From youtube.com


RECIPE: PUMPKIN CHEESECAKE - THE COLUMBUS DISPATCH
Nov 14, 2018 Add pumpkin puree, sour cream, granulated sugar, the remaining ½ teaspoon cinnamon, nutmeg and cloves, stirring or whisking until mixed. Add flour and vanilla; beat until …
From dispatch.com


THE ULTIMATE GUIDE TO MAKING PAULA DEEN'S PUMPKIN …
Creating the perfect Paula Deen Pumpkin Cheesecake is an art that combines precision with simple culinary tricks. Here’s how to ensure your cheesecake is as flawless as Paula’s own creations: Importance of Ingredient Temperatures. …
From authentichospitalitygroup.com


THE ULTIMATE PUMPKIN CHEESECAKE – CREAMY, SPICED, AND
Pumpkin Cheesecake with Gingersnap Crust is a luscious fall dessert that combines creamy, spiced pumpkin cheesecake with a crunchy, flavorful gingersnap cook...
From youtube.com


PUMPKIN BARS RECIPE WITH CREAM CHEESE FROSTING
Preheat the oven to 350 °F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda.
From pauladeen.com


PUMPKIN CHEESECAKE - BUNSEN BURNER BAKERY
4 days ago Ingredients For the Crust: 1 1/2 cups (213 grams) graham cracker crumbs (approximately 14 full sized sheets, finely crushed) 1/3 cup (66 grams) sugar
From bunsenburnerbakery.com


PAULA DEEN’S PUMPKIN CHEESECAKE RECIPE
Apr 18, 2021 Step 4: After that, with the help of a spatula spread the remaining pumpkin puree and cheesecake mixture on the cracker crust. Then place the baking pan in a preheated oven …
From recipeself.com


Related Search