ISO to-die-for pumpkin cheesecake
11-17-2011, 12:04 PM
#1
Senior Member
Thread Starter
Join Date: Oct 2010
Location: Western NY
Posts: 954
ISO to-die-for pumpkin cheesecake
Im looking for a tried & true..made ya gain 10 pounds..to-die-for pumpkin cheesecake.
Ive googled a few that look good....but I know i can trust my fellow quilters for a good one!
Please share!
thanks
Ive googled a few that look good....but I know i can trust my fellow quilters for a good one!
Please share!
thanks
11-17-2011, 12:54 PM
#2
Super Member
Join Date: Jul 2011
Location: N. Florida
Posts: 4,568
I posted the Weight Watcher's Pumpkin Cheesecake recipe here.
http://www.quiltingboard.com/recipes...e-t153839.html
http://www.quiltingboard.com/recipes...e-t153839.html
11-17-2011, 01:12 PM
#3
Super Member
Join Date: Nov 2010
Location: New York
Posts: 2,499
I ahve a GREAT one !!
Crust
1 1/2 cups grahm cracker crumbs , very fine ( I use 1/2 graham cracker and 1/2 ginger snaps)
1/3 cup sugar
1/3 cup melted butter
Press into your springform pan bottom and about 1/2 way up the sides
Bake 350* for 7-10 minutes before adding filling
Cheesecake
3 - 8 ounce cream cheese
1 cup sugar
1/4 cup brown sugar (I use dark)
2 eggs
1 3/4 cup pumpkin (15 ounce can)
2/3 cup evaporated milk (15 ounce can)
2 tablespoon cornstartch
1 1/4 teasp cinnamon
1/2 teaspoon nutmeg
Let the cream cheese come to room temp then whip until smooth add sugars and eggs one at a time. When its smooth add the milk then the rest of the ingredients. I wrap foil around my springform pan and set it on a cookie sheet. Pour the mixture into the crust and bake 350* 55- 60 minutes The time depends on what size springform pan you use, it should not "jiggle" . I make a day ahead and make sure its cold for serving.
Crust
1 1/2 cups grahm cracker crumbs , very fine ( I use 1/2 graham cracker and 1/2 ginger snaps)
1/3 cup sugar
1/3 cup melted butter
Press into your springform pan bottom and about 1/2 way up the sides
Bake 350* for 7-10 minutes before adding filling
Cheesecake
3 - 8 ounce cream cheese
1 cup sugar
1/4 cup brown sugar (I use dark)
2 eggs
1 3/4 cup pumpkin (15 ounce can)
2/3 cup evaporated milk (15 ounce can)
2 tablespoon cornstartch
1 1/4 teasp cinnamon
1/2 teaspoon nutmeg
Let the cream cheese come to room temp then whip until smooth add sugars and eggs one at a time. When its smooth add the milk then the rest of the ingredients. I wrap foil around my springform pan and set it on a cookie sheet. Pour the mixture into the crust and bake 350* 55- 60 minutes The time depends on what size springform pan you use, it should not "jiggle" . I make a day ahead and make sure its cold for serving.
11-18-2011, 06:55 AM
#5
Super Member
Join Date: May 2011
Location: Folsom, CA
Posts: 1,548
This looks so yummy. I must try it this year. Thanks so much for sharing.
I ahve a GREAT one !!
Crust
1 1/2 cups grahm cracker crumbs , very fine ( I use 1/2 graham cracker and 1/2 ginger snaps)
1/3 cup sugar
1/3 cup melted butter
Press into your springform pan bottom and about 1/2 way up the sides
Bake 350* for 7-10 minutes before adding filling
Cheesecake
3 - 8 ounce cream cheese
1 cup sugar
1/4 cup brown sugar (I use dark)
2 eggs
1 3/4 cup pumpkin (15 ounce can)
2/3 cup evaporated milk (15 ounce can)
2 tablespoon cornstartch
1 1/4 teasp cinnamon
1/2 teaspoon nutmeg
Let the cream cheese come to room temp then whip until smooth add sugars and eggs one at a time. When its smooth add the milk then the rest of the ingredients. I wrap foil around my springform pan and set it on a cookie sheet. Pour the mixture into the crust and bake 350* 55- 60 minutes The time depends on what size springform pan you use, it should not "jiggle" . I make a day ahead and make sure its cold for serving.
Crust
1 1/2 cups grahm cracker crumbs , very fine ( I use 1/2 graham cracker and 1/2 ginger snaps)
1/3 cup sugar
1/3 cup melted butter
Press into your springform pan bottom and about 1/2 way up the sides
Bake 350* for 7-10 minutes before adding filling
Cheesecake
3 - 8 ounce cream cheese
1 cup sugar
1/4 cup brown sugar (I use dark)
2 eggs
1 3/4 cup pumpkin (15 ounce can)
2/3 cup evaporated milk (15 ounce can)
2 tablespoon cornstartch
1 1/4 teasp cinnamon
1/2 teaspoon nutmeg
Let the cream cheese come to room temp then whip until smooth add sugars and eggs one at a time. When its smooth add the milk then the rest of the ingredients. I wrap foil around my springform pan and set it on a cookie sheet. Pour the mixture into the crust and bake 350* 55- 60 minutes The time depends on what size springform pan you use, it should not "jiggle" . I make a day ahead and make sure its cold for serving.
11-18-2011, 02:22 PM
#7
Senior Member
Join Date: Mar 2010
Location: Marengo, Iowa
Posts: 802
Go online to Food Network.com and look up Paula Dean. She has a fabulous pumpkin cheesecake that I have made a few times and the family just loved it. Good luck and have a Happy Thanksgiving to you and yours.
11-19-2011, 10:40 PM
#9
Senior Member
Join Date: Jul 2011
Location: Las Vegas, NV
Posts: 946
I always use the one from Libby's Pumpkin...make it every year and it's wonderful...just go to www.mccormick.com/holidays and get the recipe....
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