My wife and I are having Thanksgiving dinner at our home this year and she asked me to help with the dinner. We cook well together and enjoy spending time together in the kitchen. She asked me to make a Pumpkin pie cheesecake. Not a pumpkin cheesecake, but a two layer dessert with cheesecake and pumpkin pie and cheesecake. I have seen them, but am having troubles finding a recipe (other than no bake). Do any of you have a recipe for this?
I put a Pumpkin-Pecan Cheesecake with Praline Topping recipe from Southern Living in the Recipe Exchange and it is still on page 1. There is a copykat Cheesecake Factory one in the Recipe Exchange. All you need to do is Click on Advanced Search and type in Pumpkin cheesecake in Keywords and select Search Titles Only in the drop down, and click Search Now.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
For the Crust
6 tablespoons unsalted butter, softened 1/3 cup sugar 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup all-purpose flour, plus more for work surface Pinch of salt
For the Filling
1 small butternut squash (about 1 3/4 pounds) Unsalted butter, for parchment and pan 3/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 2 1/2 pounds cream cheese, room temperature 1 3/4 cups sugar 1/2 cup all-purpose flour 3/4 cup sour cream 1 1/4 teaspoon pure vanilla extract 1/4 teaspoon salt 5 large eggs Preheat oven to 350 degrees. Make the filling: Cut squash in half lengthwise; remove seeds, and reserve for another use. Place squash, cut sides down, on a baking sheet lined with buttered parchment paper. Bake until tender, about 45 minutes. Transfer sheet to a wire rack; let cool. Make the crust: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes and up to 1 day. On a lightly floured surface, roll dough into a 10-inch circle, a scant 1/4 inch thick. Fit into bottom of a 10-inch springform pan. Freeze 15 minutes. Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325 degrees. Scoop squash flesh into the bowl of a food processor; process until pureed. Transfer 1 cup puree to a medium bowl; reserve remainder for another use. Stir in cinnamon, allspice, nutmeg, and ginger. Wrap exterior of springform pan (including base) in 2 layers of foil. Butter sides of pan; set aside. Put cream cheese into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until fluffy. Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt. Mix in eggs, 1 at a time, until just combined; do not overmix. Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Drop dollops of squash-cream cheese mixture on top. Gently swirl with a butter knife. Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake. Bake until cake is set but still slightly wobbly in center, 50 to 60 minutes. Turn off oven; let stand in oven with door slightly ajar 1 hour. Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight. Run a knife around sides of cake; unmold.
Graham Cracker Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar
2 packages (8 ounces each) cream cheese, softened
3/4 cup firmly packed light brown sugar
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick® Pure Vanilla Extract
1 1/2 teaspoons McCormick® Pumpkin Pie Spice
Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
2 15 ounce can pumpkin
1 1/2 cups finely crushed gingersnaps (8 to 9 oz.)
1/4 cup melted butter
2 tablespoons packed brown sugar
2 8 ounce packages cream cheese, softened
1 1/4 cups packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
5 eggs, slightly beaten
1 Recipe Cranberry Topper (optional)
1 cup fresh cranberries 1/2 cup light-color corn syrup
Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust.
For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack.
For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.)
Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings.
In small saucepan combine cranberries and corn syrup. Cook and stir over medium heat 4 to 5 minutes or until berries begin to pop. Remove from heat; stir in 1/2 cup cranberry sauce or relish. Cool. Makes 1-1/2 cups topping.
Thanks for all of the wonderful suggestions
Pumpkin-Pecan Cheesecake has been bumped to Recipe Exchange page 2. I posted one for Marbled Pumpkin Cheesecake this morning.
I hope you find what you are looking for!!!