Best 3 Almost Famous Pumpkin Cheesecake Recipes
Are you looking for a delectable and crowd-pleasing dessert that embodies the essence of comfort and indulgence? Look no further than the almost famous pumpkin cheesecake! This culinary masterpiece seamlessly combines the rich, creamy texture of cheesecake with the warm, inviting flavors of pumpkin and spices, creating a truly unforgettable treat. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the process of crafting this exceptional dessert, ensuring that your taste buds will be tantalized and your loved ones will be clamoring for more. So gather your ingredients, preheat your oven, and let's embark on a delightful journey to create the almost famous pumpkin cheesecake that will leave a lasting impression on all who savor it.
Here are our top 3 tried and tested recipes!
ALMOST-FAMOUS PUMPKIN CHEESECAKE RECIPE - (4.6/5)
Provided by jads8627
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325˚F. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter into the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use fresh pumpkin puree. This will give your cheesecake the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using.
- Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough. Mix the batter until it is just combined.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking. To create a water bath, place the cheesecake pan inside a larger pan filled with hot water.
- Let the cheesecake cool completely before serving. This will allow the cheesecake to set properly.
- Serve the cheesecake with your favorite toppings. Some popular toppings include whipped cream, pumpkin pie spice, and caramel sauce.
Conclusion:
Almost Famous Pumpkin Cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy pumpkin filling and graham cracker crust, this cheesecake is sure to be a hit. Follow these tips to make the best Almost Famous Pumpkin Cheesecake:- Use fresh pumpkin puree.
- Don't overmix the cheesecake batter.
- Bake the cheesecake in a water bath.
- Let the cheesecake cool completely before serving.
- Serve the cheesecake with your favorite toppings.
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