As lactose free cream cheese product and lactose free sour cream are expensive, I would like some feedback before attempting a conversion of this recipe. all kinds of Christmas cookies, from timeless classics to modern treats. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening). I ended up turning the oven back on and baking it for another 20 minutes. But I had control and it was well worth the wait. I made this cheesecake a few times and it turned out great every time. This time I need to make mini cheesecake cups for my daughter's class. A 9-inch cheesecake will take 50 to 60 minutes to bake. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. 8 graham cracker sheets (5 ounces), finely ground (1 cup), 2 pounds cream cheese, room temperature (four 8-ounce bars). Plus, we have the scoop on that "add corn syrup to the water" myth. Jahmason-it says '1 cup canned pumpkin puree'. You still crush the cookies as usual and use melted butter to form a crust. The shelves are also full of canned pumpkin ready for you to transform into pumpkin flavored treats. The hardest part of this is not to open the oven, for almost 3 hours! It is a real crowd-pleaser. No problem. Take two sheets and cover the bottom of the springform pan and lock the pan around the paper, the edges of the paper should be sticking out the bottom. Martha, thanks for the recipe...see you in St. Louis! I made this as a compromise to my new husband, as my family does not like pumpkin pie. !!! Bake until set, about 10 minutes. Do they mean a small can or a big can? So to start you wanna make the crust. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home, http://www.ehow.com/video_2332642_repairing-cracks-cheesecake.html. I've made it so many times. Want more tasty and festive holiday cookie recipes and tips? And don't open that oven!!! Condensation formed, pulling the wrap down and onto the face of the cake. And do not over mix. I used Pepperidge Farm Ginger Family in place of the graham cracker and just omitted the sugar. Reduce to low speed; add sugar in a slow, steady stream. Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. By far one of the best cheesecakes I’ve ever had. (I had bread pudding ingredients ready just in case...) I made the cheesecake 3 days in advance and it turned out perfect!! Everyone loved it. Be sure to download our complete guide here! Keep everything from your countertops to your dining room chairs germ-free. I had roasted my pumpkin earlier and frozen it. Pour the cheesecake filling into the pan. this link is to an external site that may or may not meet accessibility guidelines. The trick to telling if it’s done is that it will no longer look shiny on the top, but will be dull/matte and puffed up in … Add eggs, 1 at a time, mixing on low speed after each addition just until blended. at 350 as it didn't look done. Oh my Gosh! I was right, it was the best cheesecake i've ever had and everyone said the same. I will definitely make this again for one of my Thanksgiving desserts. Yum yum is all I can say. I did use a couple of variations like using whipped cream cheese one of the times and it came out nice and light and fluffy. I am making it for Thanksgiving dinner and will bake it this time for an hour. Add eggs one at a time, mixing until each is incorporated before adding the next. i used gingersnaps for the crust instead of graham crackers, which i recommend if you want a little more holiday flair. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Pumpkin Cheesecake {With Caramel Sauce} | SimplyRecipes.com Baking was a little testy. I had one small jelly-like section, approximately 1" and slightly off-center. I used gingersnap crackers for the crust. Didnt hold together when removed from pan. I did keep turning the light on and looking every so often. I MADE THIS, THIS MORNING. I can't recommend this recipe. I JUST LIKE TO TELL YOU IT'S SO GOOD!!! Nuni, Great idea for pre-made pie crusts. Pumpkin-Swirl Cheesecake makes for the perfect fall dessert. It's also very easy to make this cheesecake gluten free; I just swap out the regular flour for an all-purpose gf flour mix like Cup4Cup and use gf cookies. I used Ginger Snaps for my crust. I substituted one of the cream cheese bars witih low fat cream cheese and it was a hit! I suspect the people who had problems with it baking completely misread the recipe and used one can of pumpkin as opposed to one cup. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). I have a new oven temp is dead on accurate. The only thing I did differently was to crush the graham crackers in a plastic zip bag with a rolling pin. Stir in butter. i continued to cook mine for another 25min (at 300). Add salt and vanilla; beat until well combined. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight. Mine seemed like there was way too much filling. I did everything Martha did, except I wrapped springform pan with foil and placed in water bath. It does take some time preparing, but the results were worth it. I wouldn't use plastic wrap in the fridge. The cheesecake tasted great. Keep everything from your countertops to your dining room chairs germ-free. 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