1 Amazing pumpkin Cheesecake with nut crust, Perfect fall dessert
How to make this amazing Pumpkin Cheesecake with nut crust. The nut crust is optional, and only partially made of nuts. This version of pumpkin cheese cake is topped with caramel and whipped cream, but I prefer it plain. This is a sweet version of pumpkin cheesecake. I will give you some options in the recipe to cut out some sugar if you would like. Remember, I believe recipes are guides. Everyone’s tastes vary. I do my best to make suggestions in my recipes to help the less experienced baker. I think everyone in my household prefers a different variety of every dish. I have perfected the ability to make the same dish three different way quickly.
We would love to hear from you. What is your favorite cheesecake? Let us know in the comments below. If you have a pumpkin cheesecake or cheesecake you think is amazing, feel free to submit it with link below.
- 1 Amazing pumpkin Cheesecake with nut crust, Perfect fall dessert
- Plain Pumpkin Cheesecake
- Secret to keeping a cheese cake from cracking!
- Ingredient of the Day-Cream Cheese
- Pumpkin Cheesecake with Optional Nut Crust
- SUBMIT YOUR OWN RECIPE
- Joke of the Day!
Plain Pumpkin Cheesecake
Did you know I love cheesecake for breakfast. I am not kidding, I rarely eat desserts of any kind.
Let’s see it has the milk group, fruit group, protein group, and yummy sugar group. Once or twice a year this makes a perfect start to the day!!!
Above is the same pumpkin cheesecake with a nut crust, but without the toppings. The cheesecake will become more dense once you refrigerate it. Both are great.
Joke of the Day!
“Why did the greek chef quit his job? because he couldn’t make enough ‘dough’ in the kitchen”
Secret to keeping a cheese cake from cracking!
Are you struggling with your cracked cheese cakes? Nobody is perfect, I even had a little 1 inch crack in this pumpkin cheesecake. I find the key is to not fully bake the cheesecake with the oven on. I will usually bake a cheesecake to wear the outside looks firm, but the inside jiggles. (See image to left). At that point, I will turn off the oven, but continue cooking with the door cracked 1 inch for 30 minutes. Slowly cool for 2 hours on a cooling rack.
Cheesecake is thought to have originated in ancient Greece. The earliest recorded cheesecake recipe was found in the writings of the Greek poet Cato the Elder, who lived in the 1st century BCE. This recipe called for a mixture of cheese, honey, and wheat flour, which was baked into a cake-like substance. Since then, cheesecake has been enjoyed in various forms all over the world, with many different ingredients and variations.
Ingredient of the Day-Cream Cheese
Cream cheese is made by combining cream and milk with a starter culture of bacteria. The mixture is then allowed to ferment and thicken. Once the cream cheese has reached the desired consistency, it is usually mixed with other ingredients such as salt, stabilizers, and flavorings. The finished product is a soft, spreadable cheese that is often used as a topping for bagels, sandwiches, and other dishes.
Crushed walnuts or Pecans
You can replace 1/2 C of graham crackers with crushed pecans or walnuts. I used a mini food processor to crush the nuts.
Pressed crust into spring form pan
You need to firmly press the graham cracker and nut crust in to the spring form pan. I used a flat spatula, but anything flat will work.
Water bath for baking
Use a water bath to bake your cheesecake. Anything larger than your spring form pan will work. Fill halfway with boiling water.