Best 3 Harvest Pumpkin Cheesecake Recipes
Autumn is a season of bountiful harvest, and pumpkins are one of its most iconic symbols. The vibrant orange gourds, with their sweet and earthy flavor, are a delightful addition to various culinary creations, among them the time-honored classic: pumpkin cheesecake. This delectable dessert combines the creamy texture of cheesecake with the rich, autumnal flavor of pumpkin, resulting in a symphony of flavors that captures the essence of the season. Whether you're a seasoned baker or new to the art of pastry-making, embarking on a journey to create the perfect harvest pumpkin cheesecake is an adventure filled with joy and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
HARVEST PUMPKIN CHEESECAKE
Make and share this Harvest Pumpkin Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 371.7, Fat 26.5, SaturatedFat 14.6, Cholesterol 121.7, Sodium 292.8, Carbohydrate 29, Fiber 0.4, Sugar 23, Protein 5.8
PUMPKIN HARVEST CHEESECAKE
I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking.
Provided by FrenchBunny
Categories Cheesecake
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 473.3, Fat 35.1, SaturatedFat 19.8, Cholesterol 155.3, Sodium 409.3, Carbohydrate 33.5, Fiber 1.9, Sugar 24.7, Protein 8.9
HARVEST-TIME PUMPKIN CHEESECAKE
It's harvest time, and the dessert-makin' is easy! Pretty much anything with the words pumpkin and cheesecake in it will wow the crowd.
Provided by My Food and Family
Categories Dairy
Time 4h10m
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
Tips:
- Use fresh, high-quality ingredients. This will ensure that your cheesecake has the best possible flavor and texture.
- Make sure your cream cheese is at room temperature before you start. This will help it mix smoothly with the other ingredients.
- Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough and dense.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
With its creamy, velvety texture and sweet, tangy flavor, pumpkin cheesecake is a classic fall dessert that is sure to please everyone at your table. With a few simple tips, you can make a pumpkin cheesecake that is both delicious and beautiful. So next time you're looking for a special dessert, give pumpkin cheesecake a try!
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