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Filling: Preheat the oven to 325 degrees F. In a large bowl, beat the cream cheese at medium speed until smooth. Add sugar, flour, pumpkin pie spice, and ginger and beat until combined. Beat in the eggs one at a time, and then the pumpkin puree until it is just incorporated.
Pour the filling into the pan and bake until set at the edges but still soft at the center, about 45-60 minutes. Turn off the heat; crack open the oven door and let the cheesecake cool inside for 1 hour. Remove cheesecake from oven and set at room temperature until completely cool, 2-3 hours. Refrigerate until chilled, about 4 hours. Garnish with topping and serve. Cheesecake can be refrigerated for up to 2 days.
By Robin from Washington, IA
By Robin from Washington, IA
Source: Taste of Home
For a delicious fall cheesecake try this combination of pumpkin and caramel flavors. It tastes as delicious as it sounds. This is a guide about preparing a swirled pumpkin and caramel cheesecake.
This guide contains a spiced pumpkin cheesecake recipe. Canned pumpkin and spices make this a delicious cheesecake to serve during the fall and winter.
Beat: 1 - 8 oz. pkg. cream cheese, softened, 3 tbsp. sugar, 1/2 tsp. vanilla. Add: 1 egg. Pour over the bottom of a prepared graham cracker crust.
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A delicious creamy dessert you won't be able to resist. This is an easy inexpensive dessert to serve anytime you have guests. Not only is it delicious but very easy to make.
In a small bowl, combine graham wafers, sugar and melted butter. Mix together and press into 8X13 inch pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg.
Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.
Pour mixture into prepared pan and bake at 325 F about 40 minutes or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.
Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.
|Time:||12 Minutes Preparation Time|
40 Minutes Cooking Time
By gem from VA
In mixing bowl, beat ingredients together until smooth. Set aside.
Prepare cake batter.
Preheat oven to 350 degrees F.
In large mixing bowl, cream butter, sugar and vanilla until light and fluffy
add eggs, beat well.
Add flour, baking powder, baking soda, cinnamon, and salt.
Mix in pumpkin and sour cream. Blend thoroughly until smooth. Pour half of batter into a buttered 9x13 inch glass baking dish.
Add the filling mix. Spreading batter evenly in the dish. Add remaining batter and lightly swirl into filling. Bake for 50 -55 minutes
Allow to cool, cut and serve.
By imaqt1962 from Illinois