Pumpkin Cheesecake Supreme No Crust 7 Inch Recipes

PUMPKIN CHEESECAKE

Steps:

• **Plan ahead and make sure the cream cheese, sour cream and eggs are at room temperature. This will help the ingredients cream together more smoothly.**
• Spray a 9" springform pan with cooking spray.

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.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.

CHAD'S CHEESECAKE (7 INCH SPRINGFORM)

Steps:

• 1. Bring some water to boil for a water bath (bain marie). Preheat oven to 350 degrees.
• 2. Butter a 7 inch springform pan. Wrap the pan in 2 layers of heavy duty foil. Scrunch foil down to not exceed the height of the springform pan. Select a square or rectangular baker that the springform pan will fit in. Place a non colored tea towel to lay flat on the bottom of the baking pan. Place prepared springform pan on top of the tea towel.
• 3. Now prepare the batter, by placing all the ingredients in a food processor. Process until smooth and completely blended. Scrape down sides several times.
• 4. Pour batter in prepared springform pan. Pour the boiling water in the lower baking pan to come half way up the springform pan.
• 5. Carefully place in pre-heated oven (350 degrees). Bake for 45 minutes. Reduce heat to 275 degrees and bake for another 45 minutes. Turn off oven and leave the cheesecake in the oven, without opening the door for 2 more hours.
• 6. Remove cake from oven. Remove the cake from the water bath. Sit on counter for 1 hour to cool further.
• 7. Place in the fridge to cool uncovered for 1 hour, then cover with a dome or inverted pan.
• 8. Refrigerate overnight before unmolding and serving. Can be made up to 3 days in advance.

PUMPKIN CHEESECAKE SUPREME (NO CRUST 7 INCH)

Steps:

• Grease a 7 inch springform pan with butter. Wrap the outside of pan with two layers of heavy duty foil. Scrunch to form tightly around the pan. Fold down sides to not extend above the pan.
• Before you start the batter, put a tea kettle of water on the burner to bring to a boil. This will be used to bake cheesecake in a water bath (Bain Marie).
• Place all of the ingredients in a food processor and blend until homogonous (totally smooth). It is best to have ingredients at room temperature for this recipe.
• Fill the prepared pan with the batter.
• Select a baking pan with sides lower than the cheesecake pan and a little wider that the cheesecake pan. Place a non-colored tea towel that is folded to fit perfectly flat in the bottom of the pan.
• Place the springform pan with the batter on top of the tea towel.
• The water you have put on to boil should be boiling by now. Pour boiling water in the outer pan to come at least half way up the outside of the inner pan (the cake pan).
• Carefully place the two pan combo in an oven heated to 325 degrees. Bake without opening oven for 1 hour and 25 minutes. Turn off oven and don't open the door for 1 hour more. After the total 2 hours and 25 minutes, crack the oven door and leave the cake to cool for an additional hour.
• Remove the cake from the oven and remove the cake from the water bath...also remove the outer layer of foil. Be careful not to drip water on the top of the cheesecake.
• Chill at least 4 hours in the fridge before serving. Keep covered with a dome. Do not place plastic on top of cake.
• Use a wet knife to slice cake and a pie server to lift from the springform bottom. Serve with a dollop of whipped cream.