Pumpkin Frangelico Cheesecake

Pumpkin Frangelico Cheesecake Recipe

-----CRUST-----
24 Gingersnaps
1/2 c Butter -- melted
3 tb Sugar

-----FILLING-----
16 oz Cream cheese -- softened
16 oz Pumpkin puree
5 Eggs
3/4 c Sugar, brown
1/2 c Frangelico liqueur
3/4 ts Cinnamon, ground
1/2 ts Ginger, ground
1/4 ts Nutmeg, ground
1/8 ts Cloves, ground
1 t Vanilla extract

-----TOPPING-----
2 c Sour cream
1/4 c Sugar, granulated
1/4 c Frangelico liqueur
10 Hazelnuts, whole

Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes.

In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble.

Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour.

From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 3 JUL 1995

Pumpkin Cheesecake Recipe

Pumpkin Harvest Cheesecake

Pumpkin Harvest Cheesecake

3/4 C Chocolate wafer crumbs
1/3 C Pecans, finely chopped
3 Tb Butter
1 1/2 C Canned pumpkin
3 Eggs, room temperature
1/2 C Brown sugar, firm packed
1 1/2 Ts Cinnamon
1/2 Ts Ground ginger
1/2 Ts Nutmeg
3 Pk Cream Cheese, 8 Oz. Pkgs. softened
1/2 C Sugar
1 Tb Cornstarch

Crust:
Heat oven to 350F/180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes.

Filling:
Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12.

Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker Semi-sweet Chocolate over hot water.

Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.

Source: Philadelphia Cream Cheese promo in Canadian Living magazine [Nov 94]

Pumpkin Cheesecake Recipe

Pumpkin Swirl Cheesecake Recipe

2 c Vanilla wafer crumbs
1 t Vanilla
1/4 c Margarine, melted
3 Eggs
16 oz Neufchatel Cheese, softened
1 c Canned pumpkin
3/4 t Cinnamon
1/4 t Ground nutmeg
3/4 c Sugar

Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well.
Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect.

Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings.
From package of Light Philadelphia Brand Neufchatel Cheese. overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Pumpkin Swirl Cheesecake Recipe

Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake Recipe

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted 16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon 1/4 t Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.
Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Pumpkin Cheesecake Recipe

Pumkin Cheesecake Recipe

CRUST 3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING 1 c Cream cheese (1/2 lb or 250g
1/4 c Sugar
1 lg Egg 2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon 1/4 ts Cloves

GARNISH Whipped cream or topping In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8 pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg.
Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.


Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from
Choice Cooking and Mock Whipped Cream from Jean Anderson Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.

Pumkin Cheesecake Recipe

Enjoy this Pumpkin Cheesecake Recipe from Best-Cheesecake-Recipes.com

Lemon Delight Cheesecake Recipe

Lemon Delight Cheesecake

1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Margarine, Melted
1 ea Env. Unflovored Gelatin
1/3 c Cold Water
1/3 c Lemon Juice
3 ea Large Eggs, Separated
1/2 c Sugar
1 t Grated Lemon Peel
16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese.

--------------------------------------------------------------------------

Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.

Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.

Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.

Lemon Cheesecake

Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce

Crust
1 Cup Shortbread Cookie Crumbs -- (15 cookies)
2 Tbsp Butter -- melted

Filling
24 Ounces Cream Cheese -- softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel -- (about 2 limes)
1/4 Cup Lime Juice

Sauce
1 10 Oz Pkg Frozen Raspberries In Syrup -- thawed
1 Tbsp Cornstarch
1/3 Cup Red Currant Jelly

Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate. In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust.

Bake at 325 F for 55 to 65 minutes or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup.

In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.

Key Lime Cheesecake