Ina Garten Pumpkin Cheesecake Recipe

Classic Pumpkin Cheesecake Recipe Food Network …

WEBSep 27, 2021 · Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until …

Rating: 5/5(7)

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AlmostFamous Pumpkin Cheesecake Recipe Food …

WEBNov 16, 2016 · Directions. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar …

1. Position a rack in the center of the oven and preheat to 325 degrees F.
2. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
3. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
4. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

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SlowCooker Pumpkin Cheesecake with Gingersnap Crust Food …

WEBDec 16, 2014 · Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water …

1. Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
2. For the crust:
3. Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
4. For the filling:

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