Pumpkin Cheesecake Recipes

cheesecake lends itself to variation, one version might showcase a chocolate cookie crust, while another might call for a ricotta filling, rather than cream cheese. The fall pumpkin harvest offers another twist on the classic, this delicious recepies for pumpkin cheesecake.

Pumpkin Cheesecake

Ingredients:
16 ounces cream cheese
2/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon clove
1/2 cup pumpkin puree
5 eggs
1/4 cup heavy cream
3 ounces semisweet chocolate (optional)
1/4 cup heavy cream (optional with chocolate)

For Crust:
3.4 cup graham crumbs
3 tablespoons brown sugar
3 tablespoons melted butter

Method:
Whip cream cheese, add sugar and spices. Add eggs one at a time. Add first 1/4 cup of heavy cream. If desired, bring second 1/4 cup of heavy cream to a boil and pour over chocolate to melt. Then swirl chocolate and cream into mix of ingredients above.

Mix graham crumbs, brown sugar, and melted butter together to make the crust. Butter pan, press in crust. Pour mix into pan and bake at 275 degrees for 60 minutes.

Note: Recipe times two equal one 10 inch cheesecake.

A great alternative to pumpkin pie, pumpkin cheesecake recepies are especially for those cheesecake fans out there.

Ingredients:
16 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust --6 ounces or 9
inches

Preparation:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1-cup batter; stir in pumpkin and spices.

Pour remaining plain batter into crust. Top with pumpkin batter.

Bake at 350?F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Your pumpkin cheesecake recipes are ready to serve. Try our pumpkin cheesecake recipes.