Creamy Pumpkin Cheesecake

pumpkincheesecake

Pumpkin Cheesecake is one of my all time favorite desserts, and I hate having to wait until the fall comes around to enjoy it! Don’t save this recipe just for Thanksgiving, share it all year long!

Ingredients

  • 2 (8 ounce) packages cream cheese (use the bars, not tubs, you can use regular or low fat), softened
  • 1/2 cup white sugar (brown sugar is okay, but it doesn’t dissolve as well as white for this recipe)
  • 1/2 teaspoon pure vanilla extract
  • 2 medium or largeeggs
  • 1 (9 inch) prepared graham cracker crust (you can also make the crust from scratch if you choose)
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup pumpkin puree (canned)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup frozen whipped topping, thawed (or I prefer to make real, fresh whipped cream using my own recipe here)

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large mixing bowl, combine the softened cream cheese, sugar and vanilla and beat until smooth.
  3. Add in the eggs one at a time.
  4. Remove 1 cup of creamy batter and spread into the bottom of graham cracker crust.
  5. Add the pumpkin, cinnamon, cloves and nutmeg to the rest of the batter in the mixing bowl and stir gently until blended together well.
  6. Carefully spread over the batter in the crust, making sure not to disturb the previous layer.
  7. Bake in preheated oven for 35 to 40 minutes, or until center is almost set (you want it firm, not shaky).
  8. Allow to cool for at least an hour, then refrigerate for 3 hours or overnight.
  9. Cover with whipped topping before serving, or if you decide to make the real whipped cream, make it as close as you can to when you’re going to serve the cheesecake so it remains firm and fresh.

 

Halloween Spiderweb Pumpkin Cheesecake

spidercheesecake

  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter, melted

FILLING:

  • 3 (8 ounce) packages light cream cheese
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin spread
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice

TOPPING:

  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract

SPIDERWEB DESIGN:

  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted
  • 1 3/4 cups chocolate wafer crumbs
  • 1/4 cup butter or margarine, melted
  • FILLING:
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 (15 ounce) can solid pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • TOPPING:
  • 2 cups sour cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla extract
  • SPIDERWEB GARNISH:
  • 1 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/3 cup water
  • 4 (1 ounce) squares semisweet chocolate, melted

Directions

  1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
  3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Hershey’s Dark Chocolate Truffle Cheesecake

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BROWNIE LAYER

  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips, divided
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions

  1. Heat oven to 350° F. Grease 9-inch springform pan.
  2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
  3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
  4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.
  5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
  6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.

    BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY’S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

Pumpkin Pralene Cheesecake

pumpkin-praline-cheesecake

Preparation Time:  15 minutes
Cooking Time:  45 minutes

Servings: 12

Ingredients

  • 1/3 cup butter
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 3 8-ounce packages cream cheese, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 15-ounce can pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 8-ounce carton dairy sour cream
  • 1 tablespoon granulated sugar
  • Pecan halves (optional)
  • 1/2 cup granulated sugar
  • 1/2 cup chopped pecans

Directions

For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.

For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.

Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.

Chocolate Cookie Crumble Cheesecake

chocolate-crumble-cookie-cheesecake

Preparation Time:  30 minutes
Cooking Time:  60 minutes

Servings: 12

Ingredients

  • 2 cups chocolate sandwich cookie crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 pounds cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/3 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups chocolate sandwich cookie crumbs
  • 16 ounces sour cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract

Directions

  1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Mango Cheesecake

mango-cheescake

Preparation Time:  20 minutes
Cooking Time:  35 minutes

Servings: 8

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 graham cracker crust, unbaked
  • 1 1/4 cups mango nectar
  • 1/3 cup white sugar
  • 2 tablespoons cornstarch
  • 2 cups ripe mangoes, peeled, pitted, and diced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
  3. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
  4. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.

Persimmon Cheesecake

persimmon-cheesecake

Preparation Time:  25 minutes
Cooking Time:  80 minutes

Servings: 12

Ingredients

  • 2 cups chopped walnuts
  • 1/3 cup brown sugar
  • 3 tablespoons melted butter
  • 2 cups pureed persimmons
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 3/4 cup sour cream
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 eggs
  • 1 1/4 cups sour cream
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake in the preheated oven for 12 minutes. Set aside to cool completely.
  4. Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
  5. Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
  6. While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.

White Chocolate Raspberry Cheesecake

white-chocolate-raspberry-cheesecake

Preparation Time:  60 minutes
Cooking Time:  60 minutes

Ingredients

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.