Best 2 Snappy Pumpkin Cheesecake Recipes
Enticing taste buds with every bite, snappy pumpkin cheesecake stands as a tantalizing treat that dances between the realm of sweet and tangy delight. This culinary marvel, adorned with a golden crust and a vibrant pumpkin filling, offers a sensory journey that captivates the soul. As a baker, embarking on the quest to craft the ultimate snappy pumpkin cheesecake is an endeavor filled with joy and satisfaction. Join us as we explore the secrets behind this delectable dessert, unveiling the perfect balance of flavors, textures, and techniques that elevate it to an extraordinary culinary experience.
Here are our top 2 tried and tested recipes!
SNAPPY PUMPKIN CHEESECAKE
I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
Nutrition Facts : Calories 352 calories, Fat 24g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 279mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
SNAPPY PUMPKIN CHEESECAKE
This recipe is a keeper. Lisa Morman from Minot, North Dakota posted it in 2008 in Taste of Home. It won first place in a pumpkin baking contest.
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
- 2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake for 9 to 11 minutes. Cool on wire rack.
- 3. In large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
- 4. Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
- 5. Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull.
- 6. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- 7. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping, if desired.
Tips:
- Ensure cream cheese is at room temperature. This will make it easier to mix and will help prevent lumps.
- Measure your ingredients accurately. This is especially important for the cheesecake batter, as too much or too little of any ingredient can affect the texture and flavor of the cheesecake.
- Use a springform pan. This will make it easy to remove the cheesecake from the pan.
- 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:
This is the time of year when cozying up with a slice of pumpkin cheesecake just feels right. Both sweet and savory, the combination of flavors in this pumpkin cheesecake is sure to become one of your favorites. Make this recipe for your next celebration or family get-together and watch it disappear.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love