Pumpkin Cheesecake Recipe Ree Drummond

Caramel Pumpkin Gingersnap Cheesecake The …

WEBOct 18, 2021 · 1 In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and …

1. In a food processor (or large Ziploc bag), crush gingersnaps.
2. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
3. Press into bottom and sides of a 10-inch springform pan.
4. Chill for 20-30 minutes. In a mixing bowl, beat cream cheese and sugar until light and fluffy.

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Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

WEBNov 13, 2015 · For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a …

1. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F.
3. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
4. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

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The Best Pumpkin Cheesecake {easy recipe!} • Fit …

WEBNov 19, 2021 · Meanwhile prepare the cheesecake filling; using paddle attachment of stand mixer or electric hand mixer, beat together cream …

1. Preheat oven to 350ºF and grease 8″ springform pan with butter; set aside.
2. In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into bottom of springform pan, use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF.
3. Meanwhile prepare the cheesecake filling; using paddle attachment of stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, pumpkin and vanilla, beating again until completely smooth.
4. Add in eggs one at a time, mixing on low-medium speed. Then add in flour and pumpkin pie spice. Use large rubber spatula to scrape down the sides of the bowl as needed. Try not to overmix here. Stop mixing as soon as last egg is incorporated.

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Ultimate Pumpkin Cheesecake Dinner, then Dessert

WEBNov 19, 2021 · Cook the pumpkin puree in a saucepan for 5-7 minutes on low, stirring frequently to reduce the water content. Add in the cream …

1. Pre-heat the oven to 350 degrees.
2. Cook the pumpkin puree in a saucepan for 5-7 minutes on low, stirring frequently to reduce the water content.

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