When ready to serve, garnish with candied walnuts (see recipe below) and whipped topping. Remove the cheesecake from the oven and place on a wire rack.Run a knife around the edge to loosen it and allow to cool.When completely cooled, remove the side of the spring form pan and chill your cheesecake several hours (or overnight). The resulting combined flavor is simply outstanding. Remove the almond crust from the freezer. Our creation is made by swirling our very own creamy pumpkin pie filling into the cheesecake batter. Place the cheesecake in a large roasting pan and fill the pan partway with boiling water, making sure not to fill above the foil.(The water bath will keep your cheesecake from drying out, splitting or cracking on top).īake the cheesecake for about an hour and 10 minutes, or until the center of the cheesecake jiggles only slightly when you gently tap the side. Prepare the pumpkin swirl: In a separate mixing bowl, combine pumpkin puree, 1 tablespoon maple syrup, cinnamon, ginger, nutmeg, cloves, and allspice. Dot the reserved cup of pumpkin batter over the top and with a toothpick swirl the batters to create your design. Top that with half the plain batter, then the remaining half of pumpkin batter and the remaining plain batter to make layers. Spread half of the pumpkin batter over the crust. Into the remaining batter mix the pumpkin puree, brown sugar, molasses and spice. Pour half the batter into a medium bowl and set aside. With a stand mixer ( I love my KitchenAid!) on medium-low, beat the cream cheese, granulated sugar and cornstarch until smooth.īeat in the sour cream and vanilla bean paste, and then the eggs, one at a time, until fully incorporated. Preheat your oven to 325 degrees and set a teakettle full of water to boil.īutter a 9" spring form pan and wrap two layers of foil around the outside.Ĭombine the butter and gingersnap crumbs, stir to coat evenly and press them into the bottom of the pan.Chill until ready to use. Bars are best served chilled.(scroll down for printable recipe card) Pumpkin Spice Swirl Cheesecake with Candied Walnutsġ-1/2 cups crushed gingersnap cookies (about 24- 2" round cookies)Ĥ 8-ounce packages of cream cheese, softenedĢ teaspoons vanilla bean paste (or an equal amount of vanilla extract)ģ/4 cup pumpkin puree (homemade or canned)ġ Tablespoon pumpkin pie spice ( homemade or store bought) Remove chilled bars from the pan using the overhang on the sides and cut into squares. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove from the oven, set on a wire rack, and allow to cool completely. Bake for 40-50 minutes or until the center is no longer jiggly.Jiggle the pan back and forth to get the layers to settle into the pan. With a spatula or toothpick, begin gently swirling the two together. Drop the remaining pumpkin batter in small spoonfuls on top of the cream cheese.Gradually add and beat in the milk until smooth. In large bowl beat cream cheese until fluffy. Spread evenly on top of the pumpkin batter. 2 teaspoons real vanilla extract (I use my homemade extract). Beat on high speed until completely combined. Make the cheesecake layer: In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese and Greek yogurt together for 1 minute on medium speed until completely smooth and creamy.Make the pumpkin layer: In a large bowl, beat all the pumpkin filling ingredients together until smooth.Bake crust in preheated oven for 8 minutes. Press mixture into bottom of the prepared baking pan, pressing down with fingers, a spatula or the bottom of a dry measuring cup. Spoon 1/2 of the plain batter over the pumpkin layer. Make the crust: Combine graham cracker crumbs, melted butter and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.Grease or line the bottom and sides of a 9x13-inch baking pan with parchment, leaving an overhang on the longer sides. Adjust the oven rack to the lower third position and preheat oven to 350☏.
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