This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holidays. I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to.
I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all.
I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous!!! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone!!! I couldn’t believe it!! Now I have to make another one so my boyfriend can get a piece.
This is a perfect Thanksgiving/Fall dessert. In search for a recipe that was not overly sweet, it hit the spot. I made a double batch as I had two dinners in a row. Per other reviewers’ advice, I increased the bottom cream cheese layer to balance the flavours. Also substituted splenda for the sugar. Top with ‘real whipped cream’ spray for a nice presentation and ease! I was surprised at the compliments from guests! Will be making this again this weekend for the next dinner party.
yum! i don’t like punkin pie so i compromised and made this. it was good but REALLY sweet – i took the advice of others and used punkin pie filling instead of pumpkin + spices, but i think if you do this, you should cut back the sugar in the recipe. i baked mine 50/55 mins and it was still very wobbley when it came out – i was worried about it but when i cut into the next day, it was fine – super creamy. just had a piece for breakfast! it was so sweet, it didn’t need whipped cream. very good!
I thought this was really delicious and a nice change from pumpkin pie. I increased the spices for my spice-loving audience. My only quibble was that I couldn’t really taste the pumpkin; maybe adapt the recipe to use a cup or more of pumpkin puree?
Awesome! I made this for thanksgiving and it was a hit! I did it in a 9 inch springform and 1 1/2ed the recipe. I read the reviews and added some extra spice and a little bit of pumpkin pie spice and it was perfect. I will make this again I’m sure. Next time though I may use the pre-made graham cracker crust since it would be faster.
1 pouch of betty crocker sugar cookie mix OR 1 pre – made pie crust if you want totally – no bake
3-4 + 1 c powder sugar
3 8oz boxes of cream cheese softened
2 c heavy whipping cream +1 c for the topping
1 4 oz box of orange flavored jello
1 C boiling water
1 orange zested
1-3 tsp + 1-3 tsp for the topping of vanilla extract
1 disposable piping bag with star tip
if doing the cookie crust preheat oven to 360F and spray the inside of an 7 -inch springform cheesecake pan with baking spray then follow the directions on the cookie mix until you have the cookie batter
take the batter and press it down into the prepared pan as you would a regular crust then bake for roughly 12 – 15 minutes until the cookie crust is lightly browned
remove and set aside
in a large mixing bowl beat cream cheese until smooth
mix in the 3-4 c powder sugar
in a medium bowl combine the jello with the boiling water and whisk until completely dissolved set aside zest the orange and set aside
using a standing mixer whip on medium speed the heavy whipping cream 1-2 c powder sugar and vanilla until stiff peaks form
add 1-3 of the whipped cream into the cooled jello and whisk until combined
fold the remaining whipped cream in with the cream cheese mixture
Spread 1-3 of the cream cheese mixture onto the crust
spread about 3 c of the orange mixture onto the cream cheese mixture
slowly and carefully spread the remaining of the cream cheese mixture
place into the fridge to set over night
using a standing mixture whip together the 1 c heavy whipping cream 1-2 c powder sugar and 1-3 tsp vanilla extract until stiff peaks form
scoop into the piping bag and pipe small dollops around the edge of the pie