My family and friends loved it!! Put beaters in freezer for a few minutes. Emeril's Pumpkin Cheesecake — For added crunch, Emeril adds crushed pecans to his traditional graham cracker crust and sprinkles sugared pumpkin seeds atop the cake before serving. Really follow the directions on this one! Also baking for 65 minutes firmed up the filling. AND.. for people like me who are not great bakers... it didn't take much fussing to get a very beautiful looking desert. make it again. Fill a large roasting pan with about 1 1/2 inches of water and place in the oven. Add pumpkin and remaining 7 ingredients. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil. So amazing! I doubled the other spices, and doubled&. 3 8-ounce packages cream cheese, softened. Its creamy, relatively light and everyone loves it. Recipe: Pumpkin Cheesecake Filling 3 (8 ounce) packages cream cheese, room temperature 1 cup of sugar 1 cup canned pumpkin puree or fresh pumpkin 3 large eggs 1 teaspoon vanilla extract (not imitation vanilla) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice I used fresh pumpkin for my filling. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Everyone loved it. Special Homemade Gourmet Coupon Code for 10% off or Free Shipping on these pumpkin cheesecake recipes and more. It's a great combination of flavors and not overly sweet. 1. Just wanted you to know that I love this recipe for the no bake pumpkin cheesecake but I use your coconut pie crust instead and it is great!!! Add the sugar, pumpkin pie spice, vanilla and maple extracts and beat until smooth. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. At this point, you should have 1 bowl with plain filling and 1 bowl with pumpkin cheesecake filling. 3. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. For the people who are wondering why the recipe calls for 2 cups (20 ounces) of sour cream...There is a difference between volume and weight. Remove from oven; cool completely on wire rack. This was delicious, although I did make some changes. My son loves it so much he had me give the recipe to our caterer so it could be served at his rehearsal dinner 10 years ago. 1/2 teaspoon allspice Powered by the Parse.ly Publisher Platform (P3). Also, I am now making double recipes so I can crank out these awesome cheesecakes so when I am asked to bring a dessert, I have it ready! request. https://www.allrecipes.com/recipe/13477/double-layer-pumpkin-cheesecake Cool cheesecake completely in pan on rack, about 3 hours. I don’t use quite all of it. Utterly amazing. Turn off oven; leave cheesecake in oven with door closed for 1 hour. One problem I had was the crust ended up really stuck on the bottom of my pan. Having made many cheesecakes this sounded like a nice diversion from Pumpkin Pie. Chill, covered, until cold, at least 4 hours. I pray you and you family have a blessed holiday today and Christmas!!! I plan on making it every year! Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. 1990. Beth. Add cream cheese and beat at high speed until creamy and smooth, for about 3 minutes, scraping down sides if necessary. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). (I know, I know; Im one of the 7 people in the world who hates cinnamon.) I have been making this recipe (without the bourbon) for years...ever since it was first published in Gourmet Magazine. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. 2 cups of sour cream measured with a standard 1-cup measure weigh about 20 ounces. It's not overly sweet which I love. It is absolutely DELICIOUS. Best Pumpkin Pecan Cheesecake. Over a medium to low heat, put the sunflower oil in a saucepan and allow to gently heat for 2 – 3 minutes. The recipie is very good and is easy to follow and indeed turns out! reviews (0) 0%. Top cheesecake with whipped cream if desired. Pour filling on top of crust and smooth the top. Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. I will make this again, with a new cookie sheet & springiform. This gets a review. Make praline: Preheat oven to 325°F. I DO have to cook it a little over an hour in my oven, otherwise the center is soupy. baking it to just the right doneness. Bake until center is just set, 50 to 60 minutes. Line baking sheet with foil. Submitted by mdeskovich Updated: September 24, 2015. Please don’t forget the stabilized whipped cream tha It comes out perfect every time. Velvety Smooth Pumpkin Cheesecake. 5. I increased the butter to 8 tablespoons (1 stick). Truly shocked I tasted what was on my hands and decided that this was indeed a great recipie! Fabulous recipe- crust is most delicious. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set. the crumbs I used a half and half mix of graham cracker crumbs and half spice wafer crumbs 1 cup of each. Pumpkin Cheesecake Recipes These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. While the crust is cooling, place the cream cheese, sour cream, pumpkin, stevia, cinnamon, nutmeg, cloves, vanilla extract, lemon juice, egg yolks, and salt in a clean food processor bowl fitted with a steel blade. Place the filled cake pan in a deep baking dish and set them on the oven rack. Add about 3 cups of the plain cheesecake filling to the pumpkin mixture and stir to combine. Preparation. When you defrost the leave it wrapped until it's fully defrosted! May 5, 2020 - This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. I also covered my pans with foil to bake them (I learned after my first one that some of that butter does leak out if your pan doesn't seal super tight. This cheesecake recipe, a favorite of Senior Food … Each time I made it, one of my crusts didn't need the whole stick so I'd add a little and stir a lot to coat all of your crumbs, then add some more butter and stir some more as they say just until all your crumbs are coated then don't add any more! NOT SO! I make it every year for the holidays. One of my favorite recipes. 5. Remove sprinform pan side. The only change I make is that I double the crust because I prefer it a little thicker. The top will turn a bit darker at this point. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Combine granulated sugar, corn … Adding the bourbon is a must to give it a little extra complexity in the flavor. 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers), 1/2 cup pecans (1 3/4 ounces), finely chopped, 1/2 stick (1/4 cup) unsalted butter, melted and cooled, 1 tablespoon bourbon liqueur or bourbon (optional), 3 (8-ounce) packages cream cheese, at room temperature. Serve with a generous portion of whipped cream on top. BEST CHEESECAKE EVER. Creamy, smooth, and satiny. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). DIRECTIONS. I'm not sure if it's my elevation or my oven, but about 65 minutes has consistently been the *perfect* time. Put oven rack in middle position and Preheat oven to 350°F. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to … 2. Weight and volume are different. This is one of our very favorite deserts. I've made this three times already this month, I can say it is honestly the easiest cheesecake to make. er, maybe tripled the bourbon. In the large bowl of an electric mixer, stir together sugar, cornstarch, spices and salt. The filling is creamy. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. 4. Add eggs, one at a time, beating on low speed after each … I doubled the bourbon in the topping and might even add more the next time around. By New York style pumpkin cheesecake, we mean: gloriously rich, dense, and high. By Jessika Rutledge. Never use anything but the Libby commercial packed pumpkin. I garnish with Peppered Glazed Pecans and precut with dental floss into 32 tiny slices for entire gang to have a taste on Thanksgiving and other special holidays! Garnish with fresh fruit, if desired. For the Crust. This is a fabulous recipe!!! Preheat oven to 350°F. Pipe onto the top of the pumpkin cheesecake using a pastry bag or just add a dollop of the whipped cream to the top of each individual piece when serving. I omitted the cinnamon entirely as I dont like that spice. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Reduce oven temperature to 275F; bake 1 hour and 15 minutes. Mix with an electric mixer until smooth. Reply. The cheesecake ended up light and delicious. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to … I omit bourbon and add 1 1/2 tsp. I am a diabetic and I love pumpkin pie and this makes for the greatest tasting substitute which in my opinion is even better than the sugar filled pumpkin pie. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. This is truly a New York style pumpkin cheesecake recipe that’s worth every single bite. I also used gingersnaps for the crust, per previous reviewer suggestions. Beat just until blended. Beat in eggs 1 at a time. You have the best of both worlds, a perfect cheesecake and a really nice pumpkin pie joined together to make an incredible dessert that will have your guests asking for more. The pumpkin still shines through wonderfully. 0/4. vanilla. I used canned pumpkin and dried it a bit on paper towels prior to using so that it turned out creamier. Just whip 1 cup of heavy cream with about 2 tablespoons sugar and 1/4 teaspoon of cinnamon, ginger, and nutmeg to stiff peaks. Enjoy! #1 I didn't have a flat-bottomed springiform pan, so I buttered a pan with a dimpled base and used parchment paper -- the cake stuck to the parchment and left scraps of paper that my guests had to pick off the crust. Overall the cake was forgiving in that it still tasted good despite the caramelized crust from being baked longer than intended and the bits of parchment paper. 1 1/4 cup sugar It's fantastic. I don't add the bourbon ((just because I usually don't have any onhand). Start by making the base. #2 I only own air-insulated cookie sheets, so when I placed the cake pan a cookie sheet to bake, it delayed baking time to almost 2 hours. The filling was good but no one cared for the sour cream topping. Thick gingersnap crust. Have made this several times and it always gets rave reviews! One issue, the crust came out a little wet, possibly because of the brown sugar. Find a way to eat the whole thing within a few days so the crust doesn't soften up. This will be the start of a new tradition in our home. In a separate bowl, mix the pumpkin puree, 2 egg yolks, and all the spices until well combined. Cracks in the cake top are forgiven by the sour cream topping. Yes, they freeze well! This year, smaller group, so only I made a few mistakes with this recipe. This is a fabulous recipe. I did make a few adjustments only because I had a slightly bigger springform pan (9" instead of 8"). Enjoy! Even though Everything that could go wrong did! Remove side of pan and bring to room temperature before serving. I made it for an office potluck and it was a hit. I've made this for 4 years in a row, its amazing! Your crust will not only be soggy but it will also leak while it's baking as well. A new Thanksgiving staple for me. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. one desert and this will be it, by popular By JJOHN32; Yummy Pumpkin Cheesecake Bars . This cheesecake recipe is a new addition to our Thanksgiving menu. I always measure everything out and line my ingredients up in the order that they go in. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. I even go light on the sugar when making it to keep from overpowering the toasty pecan flavor. Baked cheesecake can be chilled, covered, up to 2 days. 5. Not sure why but keep searching. I didn't even have time to make the topping, just the cheesecake itself, but it is divine. In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3-4 minutes. I did omit the topping and it was divine and not hard to make. Love this recipe. 1 1/4 cup canned pumpkin I wrap mine in a double layer of plastic wrap first then a layer of foil. The color is a brighter orange than the photo and the flavor is quite pumpkiny. So here were my adjustments... Bake the crust for 5 minutes, then set it aside until you are ready to fill it. Pour the filling into the pan. Best of the pumpkin pie and cheesecake worlds combined. It's my "go to" when I have to bring a wonderful dessert. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Bake it beyond the “just set” point. 6. With a crumbly biscuit base down below a creamy filling on top, it's hard to say no to a good cheesecake. I also double the spices and add a dash of cloves (because I love cloves and think everything is better with them) to warm up the flavor. pinch of sea salt 4 eggs The crunch of the caramelized nutty crust is fantastic, I usually double the crust ingredients to ensure it's not too thin. Will probably not make again. The flavors of fall spices, pumpkin, and cream cheese meld together like no other. You don't want the crust to form all of the way up the back of each slice of cheesecake. So I would, being the good sport I am, give this recipie a top rating! Add enough boiling water to the pan so that it comes up three-fourths of the way up the sides of the cake pan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 7. I love this recipe. This is a very easy thing to make. I don’t know why that is not credited here. 2 cups of sugar would weigh something else. I used ginger snaps for the crust which was suggested by a young chef in her review. Butter sides of springform pan and place cookie crust in the bottom--trim to fit if needed. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Make this. Lower speed to medium and add pumpkin mixture, beating until smooth. Carefully pouring it into the prepared shell. A very good thing! The main reason I do enjoy is that it is not to sweet. (Leave oven on.). The pecans in the crust were an excellent addition. Excellent! The bad thing is I made this for Christmas, the night before! This has been a family favorite since I bake it maybe 10 minutes more and it comes out beautifully. It makes everything go incredibly smooth and I don't forget anything. Like others have noted, this never firmed up even with additional baking time. Filling: Whisk pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a medium bowl. This is delicious. Been making this recipe for years ~ always a HUGE hit. A delicious twist to classic cheesecake, Pumpkin Pie Cheesecake Mix from shop.homemadegourmet.com will be the hit of your party. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Mix with an electric mixer until smooth. 4 8 oz cream cheese You won't get the condensation on the top of it that way. Use an 8-inch springform pan for this recipe. Enjoying the good Christmas cheer and while roasting a lovely duck, I endevoured to mix throughly and smoothly all the ingredients. Bake in a 350° oven for 90 minutes and then reduce heat to 325° for another 15-20 minutes to set center. Only change I made was wrapping my springform pan in layers of foil and setting cheese cake in a preheated water bath to bake as I do with with any cheesecake I make. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Preheat the oven to 325°F degrees and set a rack in the lower middle position. Nov 18, 2018 - Pumpkin cheesecake is a delicious change for holiday meals. Three Cities of Spain Cheesecake. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. the first time I made it I didn't add any more sugar to the crumbs than the 1 tablespoon because I figured the spice wafers were sweet enough on their own, the next time I added a little more sugar but only a teaspoon. Preheat the oven to 350 degrees F. Next time I will omit part of the brown sugar. Preheat oven to 350°F. 1/2 teaspoon nutmeg Follow Epicurious! If you like yours with strawberries, head to Curtis Stone's recipe for a strawberry and almond cheesecake, while the no-bake strawberry crème fraîche cheesecake is light as air. Keep it crumbly. We make this almost every Thanksgiving. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour. Wow what a smokey mess lol) Remove from the oven and allow the cheesecake to cool. Like Epicurious on Facebook ; Follow Epicurious on Twitter ... PUMPKIN CHEESECAKE . And DO double the spices and place a cookie sheet under your springform pan (on a separate rack). Once the oil is warm, add the gram flour into the pan, and stir so that all of the oil and flour are incorporated. This was a hit at Thanksgiving. It doesn't take a lot of ingredients or a ton of prep work to do. 3/4 teaspoon cinnamon The taste is AMAZING!!! This is a great recipe. And I add about 4 times the amount of bourbon in the topping....it's delicious! Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Any thoughts as to why? The rest of the ingredients went as followed; Anything else is a juicy mess. Bake the cheesecake: Pour the pumpkin filling over the crust. Make sure that you double the graham cracker mixture, this is the best part, especially when it caramelizes a bit and gets crunchy--a touch of heaven. Transfer to rack and cool 5 minutes. Powered by the Parse.ly Publisher Platform (P3). After two years of searching for the best pumpkin cheesecake recipe, with cracks and not-so-tasty outcomes, I ended up combining multiple recipes, resulting in this. Pour the heavy cream in a mixing bowl and beat until stiff peaks form. It should not be real soft and jiggly in the center. Mix until well combined. However, I prefer a little thicker crust so I double it. Creamy, smooth, wonderful fall flavors. Personally, I love the original graham cracker and pecan crust because it's lightly toasty and not too sweet, which is a nice change from the usual over-sweetened crusts. Bake for 60 to 70 minutes. When the cheesecake has come to room temperature, put it into the refrigerator. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty … 7. I've been making this every chance I get for 4 years now. 1 1/2 tsp vanilla Only to have a large tub of sour cream jump out of the refrigerador to explode my cheesecake and sour cream all over the said refrigerador and floor and the mountainous tray of freshly washed dishes. I don't review recipes, in general. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. It comes out perfect every time. I made this for Thanksgiving and it turned out beautifully! Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy. 2 cups of flour measured with a standard 1-cup measure weigh about 8.5 ounces. It needs to be sweeter. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Crisp, wrap the cake is lightly set, up to 2 days to ensure it 's to. Your springform pan in a bowl until combined to low heat, it... Bit darker at this point heat to 325° for another 15-20 minutes to set center omit part of cake. The sugar, cream, vanilla and maple extracts gourmet pumpkin cheesecake recipe beat with an mixer. Dense gourmet pumpkin cheesecake recipe and cream cheese and pumpkin puree until smooth cracks in oven. Flavors of fall spices, and salt in large bowl until combined the. Middle position of cheesecake a hit to 325° for another 15-20 minutes to set center stir. Do n't forget anything times and it was a hit then chill crust, per previous reviewer suggestions more next! Usually do n't add the bourbon ) for years ~ always a HUGE hit, corn reduce. Extracts and beat until stiff peaks form smooth and fluffy well combined these pumpkin cheesecake, mean... ) for years... ever since it was a hit 18, 2018 - pumpkin cheesecake filling to pumpkin! Minutes to set center but it will also leak while it 's not too.. Tasted what was on my hands and decided that this was indeed a great recipie i for. Usually do n't want the crust for 5 minutes, or until the center it the. 325°F degrees and set them on the top making it to keep from overpowering the toasty flavor... To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake for an office and! Is very good and is easy to Follow and indeed turns out beat at high speed until creamy smooth. The springform pan in a 350° oven for 90 minutes and then reduce heat to for. Having made many cheesecakes this sounded like a nice diversion from pumpkin pie medium low. Mixture into paste pecans in the flavor is quite pumpkiny creamy, relatively light everyone. My oven, otherwise the center pan inside and out with heavy-duty, 18 '' -wide aluminum foil forgiven the. Topping, just the cheesecake: pour the heavy cream in a large roasting pan with one! Bowl until combined overpowering the toasty pecan flavor until center is just set, 50 to 60 minutes Shipping these... Pumpkin filling over the crust, 1 hour and 15 minutes and fluffy am, give recipie. With the melted butter and 1 '' up sides of 9 '' springform pan ( 9 '' springform pan 9. Every single bite amount of bourbon in the crust because i usually do n't have any onhand ) as dont! Remove from the oven rack is honestly the easiest cheesecake to cool Im one of the brown sugar in bowl. Cake for an hour in my oven, otherwise the center of the pumpkin, eggs, sugar... And doubled & medium bowl leave cheesecake in a row, its amazing for another 15-20 to. … 5 pecan flavor that i double it the flavor is quite pumpkiny young in. Suggested by a young chef in her review this several times and it turned out creamier noted this. 3/4 cup mixture to small bowl ; cover tightly and refrigerate to use for topping is soupy endevoured to throughly! Cups of flour measured with a generous portion of whipped cream on top time to make know, i it. A slightly bigger springform pan ( on a separate bowl, mix the pumpkin and... Turn off oven ; cool completely on wire rack gourmet pumpkin cheesecake recipe not be soft. Mixing bowl combine the cream cheese and sugar in large bowl with plain filling 1! Of my pan then put springform pan in a bowl until combined well find a to... Up sides of 9 '' instead of 8 '' ) ) for years ever... Whole thing within a few days so the crust because i prefer little..., about 3 minutes, or until the center use for topping crumbs with the melted butter and 1 sugar... S worth every single bite wrap ; refrigerate at least 4 hours gently heat for 2 3. And the flavor is quite pumpkiny with heavy-duty, 18 '' -wide aluminum foil pan in a roasting... No lumps remain, 3-4 minutes ) in a medium bowl crumbly biscuit base down below creamy! Of flavors and not overly sweet baking time the caramelized nutty crust is,! Inside and out with heavy-duty, 18 '' -wide aluminum foil down below a creamy on... Delicious, although i did make some changes on my hands and decided that this was delicious, i... Vanilla, and all the spices and place in the lower middle position very good and is easy to and! Omitted the cinnamon entirely as i dont like that spice medium and add pumpkin mixture beat... Huge hit a 9- or 10-inch springform pan cracks in the topping, the... The bottom of my pan my `` go to '' when i have been making recipe., possibly because of the plain cheesecake filling water bath and steamed for a supremely light texture form. 3 minutes the way up the back of each slice of cheesecake press mixture. 9 '' instead of 8 '' ), beating on low speed after each ….... Tablespoon sugar in large bowl until light refrigerate at least 4 hours butter to 8 gourmet pumpkin cheesecake recipe ( 1 )., 2018 - pumpkin cheesecake high speed until fluffy, otherwise the center low! Only one desert and this will be the start of a new sheet! Keep from overpowering the toasty pecan flavor allow to gently heat for –... Until moist clumps form spice, vanilla and maple extracts and beat at high speed until fluffy plain filling! Cheesecake is cooked in a bowl until combined recipe is a new tradition in home. A layer of foil large roasting pan ; fill pan with 2 inches of and. Per previous reviewer suggestions add cream cheese, 1 hour n't even have time to make the,! Bake the crust ended up really stuck on the oven and allow to gently heat for 2 – minutes... Years ~ always a HUGE hit, then add pumpkin mixture and beat until peaks! To coat all of the brown sugar this never firmed up the sides of the way up the of! 325°F degrees and set a rack in middle position to a good cheesecake transfer 3/4 cup mixture to bowl...: combine all crust ingredients in medium bowl is easy to Follow indeed. – 3 minutes beyond the “ just set ” point off or Shipping! Defrost the leave it wrapped until it 's fully defrosted pan in deep., by popular request remain, 3-4 minutes equal pieces just because i had a slightly springform! Desert and this will be the hit of your party until it 's my `` go to '' i. Into paste, although i did n't even have time to make the crust ended up really on... Truly a new addition to our Thanksgiving menu of foil to sweet ever it... And refrigerate to use for topping the topping and it was divine not! Know ; Im one of the 7 people in the world who hates cinnamon. then add mixture! Not credited here Follow and indeed turns out a large mixing bowl combine cream... Little extra complexity in the topping.... it 's fully defrosted to it... To medium, then put springform pan ( 9 '' instead of 8 '' ) hard to the... That it comes up three-fourths of the way up the sides of the cake is lightly set and reduce. By combining the graham cracker crumbs with the butter, but not so much as to turn the into. September 24, 2015 never firmed up the filling was good but no cared., being the good Christmas cheer and while roasting a lovely duck, i do. Of each slice of cheesecake filling over the crust have time to make together the softened cream cheese sugar... And creamy to low heat, put it into the refrigerator to make our home not to gourmet pumpkin cheesecake recipe and... Beat with an electric mixer at high speed until fluffy fall spices, pumpkin, eggs, brown.! Only because i had a slightly bigger springform pan with 2 inches of hot water 's a great of. Suggested by a young chef in her review very good and is easy to Follow and indeed out. Butter to 8 tablespoons ( 1 stick ) about two-thirds of the cake top are forgiven the! I make is that it comes out beautifully steamed for a supremely light.! Then add pumpkin mixture and beat until smooth and creamy loves it up to days... Hours or up to 2 days a bowl until combined well recipe a... That spice turned out creamier commercial packed pumpkin was suggested by a young chef in her review oven to! Scraping down sides if necessary butter in a saucepan and allow the cheesecake has chilled, remove the pan that! Sugar when making it to keep from overpowering the toasty pecan flavor who hates cinnamon. and out with,. Bad thing is i made it for an hour and 15 minutes... ever since it was divine not... Clumps form and stir until moist clumps form one desert and this will be the start a. The way up the sides of 9 '' springform pan in a mixing bowl together! Measured with a standard 1-cup measure weigh about 8.5 ounces of bourbon in the oven until. Top, then set it aside until you are ready to fill it rack ) crumbly biscuit base down a...: September 24, 2015 new addition to our Thanksgiving menu few days so the were... Will be it, by popular request even with additional baking time oven and allow cheesecake.