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Thread: ISO to-die-for pumpkin cheesecake

  1. #1
    Super Member KimmieH's Avatar
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    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


  2. #2
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    I posted the Weight Watcher's Pumpkin Cheesecake recipe here.

    http://www.quiltingboard.com/recipes...e-t153839.html

  3. #3
    BMP
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    Super Member BMP's Avatar
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    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.

  4. #4
    Super Member OHSue's Avatar
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    Thanks for asking.... I decided to do something different this year and do a pumpkin cheesecake, too.

  5. #5
    Super Member Murphy1's Avatar
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    This looks so yummy. I must try it this year. Thanks so much for sharing.
    Quote Originally Posted by BMP View Post
    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.
    Murphy1
    For our wonderful Golden Retriever adopted in March of 2010.

  6. #6
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    Go to foodnetwork.com then go to Paula Dean's recipes. Type in pumpkin cheesecake. Very good cheesecake.

  7. #7
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    Quote Originally Posted by KimmieH View Post
    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





    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.
    When life goes to pieces, make quilts.

  8. #8
    Senior Member Hattie Frances's Avatar
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    Have you seen the latest Southern Living? There is a beautiful one on the cover that I want to try.

  9. #9
    Senior Member ShabbyTabby's Avatar
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    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....
    Families are like old quilts....although they tend to unravel at times...each can be stitched back together with love.

  10. #10
    Super Member cherrio's Avatar
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    check paula deens site!
    You never stand taller than when you stoop to help a child.

  11. #11
    Super Member KimmieH's Avatar
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    yes! even though im in New Y ork.....i pretend im southern LOL

  12. #12
    Super Member GrannieAnnie's Avatar
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    Quote Originally Posted by KimmieH View Post
    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


    Taste of Home has a pumpkin cheesecake with sour cream topping-----------THIS IS TO DIE FOR!
    Bad Spellers of the World
    U N T I E

  13. #13
    Senior Member Moon Holiday's Avatar
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    This pumpkin cheesecake recipe has been served in my family for decades. I think it is better than any other pumpkin cheesecake recipe I've tried. It is far from low-cal, but oh so good!!! Hope you like it.

    PUMPKIN CHEESECAKE
    CRUST
    2 cups graham cracker crumbs
    1/2 teaspoon ginger
    1/2 teaspoon cinnamon
    1/3 cup melted butter
    1/4 cup organic sugar

    Directions
    Preheat oven to 425. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325.

    FILLING
    2 lbs cream cheese softened
    3 tablespoons maple syrup
    1 teaspoon ginger
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 cup organic whipping cream
    1-1/4 cups organic sugar
    3 tablespoons cognac
    4 Eggs at room temperature
    1 cup canned pumpkin

    Directions
    Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325 for 45 minutes, then turn oven off but do not remove cheesecake.
    Do not open door during baking time or for one hour after oven is turned off!

    TOPPING
    2 cups sour cream
    1 tablespoon c maple syrup
    1 tablespoon cognac
    1/4 cup organic sugar.

    Preheat oven to 425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes. Allow to cool to room temperature. Chill for at least 3 hours before removing sides of pan.
    Attitude is the mind's paintbrush. It colors every situation.

  14. #14
    Super Member KimmieH's Avatar
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    thanks.....sounds great with the maple!

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