Pumpkin Pie Cheesecake With Candied Cranberry Topping Recipes

PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE

Steps:

• Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
• Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.

THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING

Steps:

• Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
• Heat the oven to 375 degrees F.
• Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
• Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.

PUMPKIN-CRANBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
• Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
• Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
• Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.

PUMPKIN CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• Pastry: Using a food processor, grind almonds.
• Add 1/2 cup of the flour and process until fine.
• Place almond mixture in a bowl.
• Using the processor, cream the butter and powdered sugar.
• Add in egg and vanilla and process.
• Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
• Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
• Preheat oven to 325ºF.
• Roll out dough on a lightly floured surface.
• The pastry should be about a 14 inch round and about 1/4 inch thick.
• Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
• Press pastry into pan, folding excess back into pan and pressing into sides.
• Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
• Cool slightly.
• Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
• Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
• Beat in the cream, syrup, vanilla and eggs on low.
• Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
• Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
• Cool completely.
• Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
• Allow to cool.
• Puree until smooth and strain.
• Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
• Allow to cool.
• Add orange juice and cranberry puree and stir until combined.
• Soften gelatin in 2 tablespoons of water--about 5 minutes.
• Finish melting in the microwave, 10 seconds on high.
• Whisk into the cranberry mixture and pour over the pumkin custard.
• Refrigerate until set-- for at least 1 hour, and up to 2 days.
• Remove outer shell of tart pan and serve.

GRAND MARNIER CHEESECAKE WITH CRANBERRY TOPPING (THANKSGIVING)

Steps:

• For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan. Mix all ingredients in bowl. Press mixture firmly onto bottom and up sides of pan to within 1/2 inch of top edge (I find it easiest to do this with a straight-sided and flat-bottomed scoop). Place pan on a heavy baking sheet and bake 10 minutes. Maintain oven temperature. Transfer crust to rack and cool completely. Set aside.
• For filling: Using electric mixer, beat cream cheese in large bowl until very smooth. Beat in sugar, Grand Marnier, cream, vanilla, and orange zest. Add eggs and yolks and beat just until blended. Pour filling into prepared pan. Bake until top puffs and is golden brown, about 50 minutes. Transfer to rack and cool 15 minute (cake will fall as it cools). Maintain oven temperature.
• Meanwhile, prepare topping: Blend ingredients in small bowl. Pour over cooled filling, spreading with back of spoon. Bake 5 minutes. Transfer to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.
• Cranberry Topping: In pot, combine cranberries, sugar, marmalade, and Grand Marnier. Over medium heat cook til mix simmers and cranberries start to burst 6-8 minutes. Remove from heat, cool completely. Transfer to covered container and refrigerate until ready to use.
• Candied Orange Peel: Using vegetable peeler, cut peel from orange in 1 inch wide strips. Cut away any white pith from peel. Cut peel into 3 inch long 1/8 inch wide julienne. Blanch peel in small saucepan of boiling water 1 minute. Drain; rinse peel under cold water. Repeat blanching and rinsing of orange peel twice.
• Cook 1/2 cup water and sugar in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Increase heat and bring to simmer. Add peel and cook until glaze forms and almost all liquid evaporates, swirling pan occasionally, about 10 minutes. Transfer peel to waxed paper lined plate, separating each piece to prevent sticking. Cool completely. (Can be prepared 2 days ahead. Cover and let stand at room temperature.).
• Remove cheesecake from fridge one hour before serving. Run a small sharp knife around edge of pan. Release pan sides. Set cheesecake on decorative platter. Carefully spoon Cranberry Topping atop cheesecake, leaving a 1-inch border around the outer edge.
• Using electric mixer, beat 1/2 cup chilled heavy cream in medium bowl until soft peaks form. Sweeten with 2 tsp powdered sugar and 1 1/2 tsp Grand Marnier, and beat to firm peaks. Spoon cream into pastry bag fitted with star tip, and pipe a decorative border around the outer edge. Arrange orange peel atop cream.

CREAMY PUMPKIN PIE WITH CRANBERRY TOPPING

Steps:

• Heat the oven to 375°F.
• Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time.
• Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
• Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
• Reduce the heat to 350° and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
• Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
• To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
• Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
• Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl.
• Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.

PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING

Steps:

• Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
• Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
• Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.

PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
• for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
• bake on 350 for 30 minutes.
• for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.

PUMPKIN PIE CHEESECAKE WITH CANDIED CRANBERRY TOPPING

Steps:

• Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2 inch baking pan and pour in water to 1" depth.
• Heat oven to 350*F. To drain pumpkin, line a fine mesh sieve with 100% cotton cheesecloth or a paper coffee filter; set over a bowl. Spoon in pumpkin, set aside while preparing crust.
• For the crust:.
• In bowl stir together crushed gingersnaps, butter, and the 2 tbls. of brown sugar. Press the crumb mixture onto bottom and about 1" up the sides of a 9x3" springform pan. Bake 5 minutes or until firm. Cool completely on rack.
• For filling:.
• In large bowl beat cream cheese and the 1 1/4 cups brown sugar with an electric mixer on medium speed until smooth. Beat in pumpkin(discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
• Pour filling into crust lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off the oven; let cheesecake stand in oven 30 minutes. (The top may crack as it cools).
• Cool in pan on wire rack 15 minutes. With a small sharp knife, loosen the crust from sides of pan; cool 30 minutes. Remove sides of springform pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping.
• To make Cranberry Topping:.
• In a small saucepan combine 1 cup cranberries and corn syrup. Cook and stir over medium heat 4-5 minutes or until berries begin to pop. Remove from heat. Stir in 1/2 cup cranberry sauce or relish. Cool.
• Makes about 1 1/2 cups topping.