Wanted - pumpkin cheesecake recipe

Our church is having our Thanksgiving potluck dinner on the weekend
and I don't see the point in making yet another pumpkin pie when there
will be 6 different bought ones on the table already! I've already
bought the pumpkin... so I want to make a pumpkin cheesecake instead.
But NOT one that uses sixteen blocks of cream cheese and no other
dairy... I want a cheesecake that's not quite so heavy and rich.
--

My website - http://www.kajikitscorner.com
My cooking blog - http://kajikit.wordpress.com
My crafty blog - http://kajikit.blogspot.com

Kajikit <kajikit@jagcon.com> wrote in
news:memmf519agu8okcduh9fav0qa7kje4v7ua@4ax.com:

> Our church is having our Thanksgiving potluck dinner on the weekend
> and I don't see the point in making yet another pumpkin pie when there
> will be 6 different bought ones on the table already! I've already
> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
> But NOT one that uses sixteen blocks of cream cheese and no other
> dairy... I want a cheesecake that's not quite so heavy and rich.


http://alturl.com/ntsz

Kajikit <kajikit@jagcon.com> wrote in
news:memmf519agu8okcduh9fav0qa7kje4v7ua@4ax.com:

> Our church is having our Thanksgiving potluck dinner on the weekend
> and I don't see the point in making yet another pumpkin pie when there
> will be 6 different bought ones on the table already! I've already
> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
> But NOT one that uses sixteen blocks of cream cheese and no other
> dairy... I want a cheesecake that's not quite so heavy and rich.



http://tinyurl.com/yceezh8


I'll let *you* wade through the 775,000 recipes ;-)

The top one only has 2 blocks of cream cheese.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Kajikit <kajikit@jagcon.com> wrote in
news:memmf519agu8okcduh9fav0qa7kje4v7ua@4ax.com:
-->
-->> Our church is having our Thanksgiving potluck dinner on the weekend
-->> and I don't see the point in making yet another pumpkin pie when there
-->> will be 6 different bought ones on the table already! I've already
-->> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
-->> But NOT one that uses sixteen blocks of cream cheese and no other
-->> dairy... I want a cheesecake that's not quite so heavy and rich.
-->



* Exported from MasterCook *

The Cheesecake Factory Pumpkin Cheesecake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 1/2 c Graham cracker crumbs
5 tb Butter, melted
1 tb Sugar
-----FILLING-----
1 c Sugar
24 oz Cream cheese, softened
1 t Vanilla
1 c Canned pumpkin
3 Eggs
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
Whipped cream

1. Preheat oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat
all of the crumbs with the butter, but not so much as to turn the mixture
into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up the
sides of an 8" springform pan. You don't want the crust to form all the way
up the back of each slice of cheesecake. Bake the crust for 5 minutes, then
set it aside until you are ready to fill it.

4. In a large mixing bowl, combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice, and continue to
beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides and cut
the cake into 8 equal pieces. Serve with a generous portion of whipped
cream on top.

Source: Top Secret Recipes


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 301 Calories; 4g Fat (10.5% calories
from fat); 4g Protein; 65g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol;
124mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2
Fat; 3 1/2 Other Carbohydrates.

On Thu, 12 Nov 2009 03:14:02 GMT, PeterL <PL@brissie.aus> wrote:

>Kajikit <kajikit@jagcon.com> wrote in
>news:memmf519agu8okcduh9fav0qa7kje4v7ua@4ax.com :
>
>> Our church is having our Thanksgiving potluck dinner on the weekend
>> and I don't see the point in making yet another pumpkin pie when there
>> will be 6 different bought ones on the table already! I've already
>> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
>> But NOT one that uses sixteen blocks of cream cheese and no other
>> dairy... I want a cheesecake that's not quite so heavy and rich.
>
>
>
>http://tinyurl.com/yceezh8
>
>
>I'll let *you* wade through the 775,000 recipes ;-)

You honestly don't think I already did that?

There are cheesecakes with sour cream and cheesecakes with evaporated
milk and even a (vile-sounding) fat-free, egg-free concoction for
those who just want to pretend that they're eating cheesecake! My
normal cheesecake recipe is condensed milk, cream cheese, and lemon
juice, but that won't work for this occasion and I'm not familiar
enough with baked cheesecakes to say 'this one sounds great' just by
looking at the recipe!

If possible, I would like a recipe that somebody has already made and
knows will work out and taste good. I don't really have time to do a
'test run'!
--

My website - http://www.kajikitscorner.com
My cooking blog - http://kajikit.wordpress.com
My crafty blog - http://kajikit.blogspot.com

On Thu, 12 Nov 2009 08:08:18 -0500, Kajikit <kajikit@jagcon.com>
wrote:

>On Thu, 12 Nov 2009 03:14:02 GMT, PeterL <PL@brissie.aus> wrote:
>
>>Kajikit <kajikit@jagcon.com> wrote in
>>news:memmf519agu8okcduh9fav0qa7kje4v7ua@4ax.co m:
>>
>>> Our church is having our Thanksgiving potluck dinner on the weekend
>>> and I don't see the point in making yet another pumpkin pie when there
>>> will be 6 different bought ones on the table already! I've already
>>> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
>>> But NOT one that uses sixteen blocks of cream cheese and no other
>>> dairy... I want a cheesecake that's not quite so heavy and rich.
>>
>>
>>
>>http://tinyurl.com/yceezh8
>>
>>
>>I'll let *you* wade through the 775,000 recipes ;-)
>
>You honestly don't think I already did that?
>
>There are cheesecakes with sour cream and cheesecakes with evaporated
>milk and even a (vile-sounding) fat-free, egg-free concoction for
>those who just want to pretend that they're eating cheesecake! My
>normal cheesecake recipe is condensed milk, cream cheese, and lemon
>juice, but that won't work for this occasion and I'm not familiar
>enough with baked cheesecakes to say 'this one sounds great' just by
>looking at the recipe!
>
> If possible, I would like a recipe that somebody has already made and
>knows will work out and taste good. I don't really have time to do a
>'test run'!

This recipe has possibilities... but if I made it I'd use twice as
much pumpkin. One cup just doesn't sound like nearly enough for a real
pumpkin flavour in a cheesecake that big!

http://allrecipes.com/Recipe/Pumpkin....aspx?prop31=1
--

My website - http://www.kajikitscorner.com
My cooking blog - http://kajikit.wordpress.com
My crafty blog - http://kajikit.blogspot.com

Kajikit wrote:
> Our church is having our Thanksgiving potluck dinner on the weekend
> and I don't see the point in making yet another pumpkin pie when there
> will be 6 different bought ones on the table already! I've already
> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
> But NOT one that uses sixteen blocks of cream cheese and no other
> dairy... I want a cheesecake that's not quite so heavy and rich.

This has been adapted to lower the carbohydrates and fats, by a little
bit, but you can change it back easily by using regular sugar and
subbing back the gingersnaps for the nuts.


* Exported from MasterCook *

Pumpkin Cheesecake

Recipe By :Janet Wilder
Serving Size : 20 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups gingersnap cookie crumbs
1/2 cup pecans -- finely chopped
1/3 cup butter -- melted
24 ounces Neufchatel cheese -- softened
1 cup Splenda
15 ounces pumpkin -- canned
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
2 eggs
2 cups sour cream -- low fat
1 tbsp cornstarch
2 tbsps. Splenda
1 tsp vanilla
20 pecan halves

CRUST: Combine gingersnap crumbs, chopped pecans and butter. Press into
the bottom of a 9" springform pan and chill.
FILLING: Preheat oven to 350. Beat cream cheese and Splenda in a large
mixing bowl until well blended. Beat in pumpkin, spices and salt. Add
eggs, one at a time, beating well after each. Pour into crust and bake
at 350 for 60 minutes. Remove from oven.
TOPPING: Combine, sour cream, Splenda, corn starch and vanilla. Spread
over cheesecake. Return to oven for 5 minutes. Turn off oven and allow
cake to cool with door propped oven for 5 hours. Remove and continue to
cool. When completely cool, place in refrigerator and chill overnight.
Garnish each portion with a pecan half.










--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Kajikit wrote:
>
> Our church is having our Thanksgiving potluck dinner on the weekend
> and I don't see the point in making yet another pumpkin pie when there
> will be 6 different bought ones on the table already! I've already
> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
> But NOT one that uses sixteen blocks of cream cheese and no other
> dairy... I want a cheesecake that's not quite so heavy and rich.
> --
>
> My website - http://www.kajikitscorner.com
> My cooking blog - http://kajikit.wordpress.com
> My crafty blog - http://kajikit.blogspot.com

If you want a good cheesecake recipe, do a google search for the recipe
I posted here a while back. That is for a plain cheesecake and I never
add any flavorings to it (beyond the vanilla in the recipe), I always
use toppings, and of course *never* a crust (bake in springform pan). Up
to you to figure out the substitution to get pumpkin into it.

On Nov 11, 6:44*pm, Kajikit <kaji...@jagcon.com> wrote:
> Our church is having our Thanksgiving potluck dinner on the weekend
> and I don't see the point in making yet another pumpkin pie when there
> will be 6 different bought ones on the table already! I've already
> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
> But NOT one that uses sixteen blocks of cream cheese and no other
> dairy... I want a cheesecake that's not quite so heavy and rich. *
> --
>
> My website -http://www.kajikitscorner.com
> My cooking blog -http://kajikit.wordpress.com
> My crafty blog -http://kajikit.blogspot.com

I subscribe to Cuisine at Home, which I have found so far to have
superb recipes and instructions. This is from their 2007 December:

http://www.spicybrains.org/index.php...heesecake.html

It has 3 eggs (use jumbo eggs), 3, 8-oz. packages of cream cheese (you
can use the 1/3 less fat, or even fat-free), and one 15 oz. can of
pumpkin....should be fairly light.

N.

Kajikit wrote:

> Our church is having our Thanksgiving potluck dinner on the weekend
> and I don't see the point in making yet another pumpkin pie when there
> will be 6 different bought ones on the table already! I've already
> bought the pumpkin... so I want to make a pumpkin cheesecake instead.
> But NOT one that uses sixteen blocks of cream cheese and no other
> dairy... I want a cheesecake that's not quite so heavy and rich.

Will it be a cold dinner or will you be able to boil something there, just a
few minutes, and to melt some butter in a skillet? If you can, you could
consider "tortelli di zucca", or "pumpkin stuffed tortelli", like these:
http://img513.imageshack.us/i/tortellizuccagb6.jpg/
These are closed in the style of Piacenza which isn't the easiest way to
close tortelli, I choose that image because it showed both the final product
and the halfway step. But one can always simply play them in two, like in
these picture (where they show potato stuffed tortelli, but here what
matters is the shape):
http://www.gioiadellacasa.it/images/tortelli_patate.jpg
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Wed, 11 Nov 2009 19:44:57 -0500, Kajikit <kajikit@jagcon.com>
wrote:

>Our church is having our Thanksgiving potluck dinner on the weekend
>and I don't see the point in making yet another pumpkin pie when there
>will be 6 different bought ones on the table already! I've already
>bought the pumpkin... so I want to make a pumpkin cheesecake instead.
>But NOT one that uses sixteen blocks of cream cheese and no other
>dairy... I want a cheesecake that's not quite so heavy and rich.

I just posted this on my blog.

Depending on the crowd I alternate the two spice options and/or the
two topping options.

Medium rich, medium heavy but maybe a bit richer than your looking
for.

My home-made eggnog tends toward the rich heavy (not thickened) cream
and eggs with spices.


MMMMM----- Recipe via Meal-Master (tm)

Title: Eggnog Pumpkin Cheesecake
Yields: 12 pieces
Cooktime: 1 hour
Preparation Time: 1 hour
Categories: dessert, WAB

--------------------------------CRUST--------------------------------
20 gingersnaps (I usually go overboard on the snaps)
1/2 c almonds, slivered, toasted
1/4 c sugar
1/4 ts spice 2, toasted

-------------------------------SPICE 1-------------------------------
1 ts cinnamon, ground
1/2 ts allspice, ground
3/4 ts ginger, ground
1/4 ts pepper, black, fine grind
1/8 ts cloves, ground (err on the light side for most peoples tastes)
1/2 ts nutmeg, ground

------------------------SPICE 2 (MY FAVORITE)------------------------
1 tb chai masala
1/4 ts cayenne, powder (optional)
1 ts cinnamon, ground (optional)

-------------------------------FILLING-------------------------------
2 tb butter, melted
3/4 c sugar
4 eggs, large, separated
1 can pumpkin, solid pack (16 oz)
16 oz cream cheese, softened

------------------------------TOPPING 1------------------------------
1 c prepared eggnog (I make my own but any should work well)
1 tb cornstarch
1/8 ts nutmeg, ground
almonds for garnish

------------------------------TOPPING 2------------------------------
1 pk gelatin, eggnog flavored (see notes)
1/8 ts nutmeg, ground



Pre-heat oven to 350 degrees F. This works much better if you
actually preheat the oven promise. I usually turn the oven on before
I get out my ingredients and the cream cheese softens on the oven vent
almost perfectly while I get everything else going.


Spray 9" by 3" springform pan with nonstick cooking spray. I have
used shiny or non-stick springforms in place of the spray gunk, but
most people and the restaurant this was created for prefer the spray
solution to everything.


Crust:

1) In food processor with knife blade attached (works in most blenders
too), blend gingersnaps, almonds, and sugar until finely ground, stir
in butter.


2) Press mixture onto bottom and about 2 1/2 inches up side of
springform pan, set aside. I often will put the crust in the
refrigerator for a few minutes to increase the chance that my crust
decoration will survive the filling of the crust. (see notes)


Filling:

1) In small bowl, with mixer at high speed, beat egg whites until
foamy. Gradually beat in sugar until soft peaks form; set aside. I
prefer a whisk and elbow grease, but when in Rome...


2) In large bowl, with same beaters and with mixer at medium speed,
beat egg yolks, pumpkin, cream cheese, spice1 or spice2 (see notes)
until well blended.


3) Fold egg-white mixture into cream-cheese mixture; pour into
springform pan. Use the mixer here, elbow grease is ok but it can be
over harsh on some people.


Bake:

(see notes)

1) Bake 1 hour or until knife inserted 1 inch from edge of cheesecake
comes out clean.


2) Cool cheesecake in pan on wire rack.


Topping:

1) In small saucepan, mix eggnog, cornstarch, and nutmeg.


2) Over medium heat, heat to boiling.


3) Reduce heat to low; simmer until mixture thickens.


4) Let stand 10 minutes to cool slightly.


5) Remove side of springform pan from cheesecake; spread eggnog
mixture over cheesecake. Garnish with walnuts. (I will actually top
the cheesecake before removing the side... remember that crust overage
any that has not fallen so far is gently knocked down on top of the
topping


Refrigerate cheesecake until well chilled. This cheesecake is really
much better tomorrow if that is possible.



notes:
Rating: 5/5 stars
Source: my head, internet, who knows


The spices:

I am a big huge large fan of using Indian Chai Masala (the spices that
make what we in America know as Chai Tea) instead of the components
mostly because the chai spice has a couple of extra components I think
go well here.


I also like to dry toast what ever spices I choose in a SMALL skillet
over medium to low heat. DO NOT BURN these spices or you will regret
it for a very very long time. No matter which you choose you will
want to do nothing but toast the spices when that is your task. The
oils come out and if you leave it two breaths or more past burnt it
can ruin your pan when it flames for a moment.


I am not afraid of adding a pinch or two of the toasted spices to the
crust or topping or both as well.


The crust:

My reason for liking the last little bits of crust knocked down on the
pie are largely historical. Two of the people who taught me to cook
did this on most cheesecakes thus so do I.


This decoration is also why I often get carried away with an extra 5
or so gingersnaps. If doing the decoration press the crust to 2 1/2
inches with full coverage, and 1/4 inch more very thinly. The idea is
that while baking this will shoot from the pan across the pie but it
only goes maybe 1/2 inch. What does not pop in the oven will be
knocked down on top of the topping later.


I tend to toast my own almonds, but as with many things in this recipe
the powers that be or stupid employees make that impractical. You may
choose which ever way you prefer of course.


Baking:

I tend to bake until the knife comes out "almost" clean and then I
cool the cheesecake in a warm over that has been turned off maybe 1/2
hour before being used as a cooling box. Again the reasons for this
are largely historical and probably not for anyone but us crazy folks.


Topping:

A Mexican friend of mine makes this recipe except he uses 1 package of
El Mexicano(tm) eggnog flavored gelatin made with 1/2 the milk called
for and substitutes cream for the milk. He then pours about 1/2 of
it over the pie with the side still on and is a little less gentle
than I am at knocking down the remaining crust. Once he has this done
he randomly inserts a butter knife around the edge of the pie so there
will be gelatin out side of the crust in a drizzled manner.


If you choose to do this PLEASE DO use the cooking spray as otherwise
you will tear your beautiful creation to bits when you pop the side.


He makes two at a time so the gelatin is used at the same time.


He also claims that a warm wet towel rubbed rather quickly over the
side before you pop the latch will almost always let it come out free
but I have not perfected that technique.


V2.3p (20091109)

posted to blog and possibly usenet.

V2.3 (20091109)

corrected a couple of typos I have missed for who knows how long

V2.2 (20051120)

H.G. uses eggnog gelatin = nummy too

V2.1 (19990315)

toast the spices like for stock = awesome!

V2.0 (just after leaving The Messerschmidt, before UG)

Just got the idea (and tried it) to use chai masala for the spices and
made it so.

V1.1 (unknown)

added my real way of doing things as notes and comments

V1.0 (~1989?)

Originally made for the Messerschmidt private club,
Halloween/Thanksgiving deal.


MMMMM
Actual email is 'wblalok .at. xmission .dot. com' to reply