"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 10-04-2014, 05:27 PM   #1
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Pumpkin Cheesecake

I adjusted this recipe when Shrek and I were doing the Atkins Diet, hence the pecan crust. It did have Splenda in it in place of the sugar, but I have since returned to sugar. Can't believe I haven't posted this before, but i sure can't find it.

Pumpkin Cheesecake
Crust:
1 c fine chopped pecans
3 tbsp. sugar
3 tbsp. butter, melted

Crust: Mix chopped pecans, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan.

Bake at 325F for 10 minutes. Allow to cool.

Filling:
5 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tsp pumpkin pie spice
1 c. Pumpkin Puree
4 eggs

Whipped Cream

Beat cream cheese, 1 cup sugar, flour and pie spice until well blended. Add pumpkin. Mix well. Add eggs, 1 at a time, mixing well after each one. Pour over crust.

Bake at 325F for 1 hour and 5 minutes or until center is set. Loosen rim of pan, but let cool before removing. Refrigerate at least 4 hours or overnight.

Top with Whipped Cream just before serving.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-04-2014, 05:35 PM   #2
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
MMMmmmmm! Love cheesecake! Love pumpkin!
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-04-2014, 05:41 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-04-2014, 06:14 PM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
I made one last year for my SIL. He loves ginger snap cookies, so I used them for the crust. I also gave him the rest of the cookies that were left in the box. It is that time of year again, and I got another request for a repeat.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-04-2014, 06:30 PM   #5
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Does this have a fairly firm texture, it seems like it would with 5 packs of cream cheese? I've been using a Cook's Illustrated recipe and while good, isn't exactly what I've been looking for.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 10-04-2014, 06:53 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Yes BC it is a firm texture.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-04-2014, 06:59 PM   #7
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,298
Sounds yummy, princess...thanks for posting it! I love that it has a pecan crust. Copied and saved.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-04-2014, 07:59 PM   #8
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by PrincessFiona60 View Post
Yes BC it is a firm texture.
YES! This might be my new pumpkin cheesecake recipe!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 10-04-2014, 09:14 PM   #9
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
The recipe that I use has 2 cups of cream cheese, but also has 1 cup of sour cream.

There are 12 ingredients. When I first looked at it, it was almost a deal breaker. Too many ingredients not only for the cake itself, but a separate list for the crust and topping. All together, two full pages between the ingredients and then a full page of instructions. As I said before, I made one out of ginger snap cookies. That has 5 ingredients with separate steps for that. Then there is the topping that has 4 ingredients. I almost told my SIL to go stand in the corner until after the holidays. It did come out beautiful and he loved it.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-04-2014, 09:36 PM   #10
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I wonder if I could order a cheesecake at the grocery bakery, with gingerbread crust. You all have me drooling all over my keyboard. Slurp!

I love gingerbread and cheesecake!!!!!
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
cheesecake, cream cheese, pecans, pumpkin, recipe

Pumpkin Cheesecake I adjusted this recipe when Shrek and I were doing the Atkins Diet, hence the pecan crust. It did have Splenda in it in place of the sugar, but I have since returned to sugar. Can't believe I haven't posted this before, but i sure can't find it. Pumpkin Cheesecake Crust: 1 c fine chopped pecans 3 tbsp. sugar 3 tbsp. butter, melted Crust: Mix chopped pecans, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan. Bake at 325F for 10 minutes. Allow to cool. Filling: 5 (8 oz.) pkg. cream cheese, softened 1 c. sugar 3 tbsp. flour 2 tsp pumpkin pie spice 1 c. Pumpkin Puree 4 eggs Whipped Cream Beat cream cheese, 1 cup sugar, flour and pie spice until well blended. Add pumpkin. Mix well. Add eggs, 1 at a time, mixing well after each one. Pour over crust. Bake at 325F for 1 hour and 5 minutes or until center is set. Loosen rim of pan, but let cool before removing. Refrigerate at least 4 hours or overnight. Top with Whipped Cream just before serving. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.