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Archive for the ‘Fruity Cheesecake’ Category

Pumpkin Butter Cheesecake

27 Jun

pumpkin

Ingredients
Cake
• 1 (18.25 ounce) package yellow cake mix
• 1 egg
• 1/2 cup butter

Filling
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 cup butter
• 4 cups confectioners' sugar, sifted
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease thoroughly a 9×13 inch baking dish.
  2. Preparing the cake: Use a mixing bowl, stir the cake mix together with 1 egg and 1/2 cup butter until well blended. Press or pat at the mixture evenly onto the bottom of the prepared baking dish.
  3. Preparing the filling: Use a mixing bowl, mix the cream cheese and pumpkin together until smooth. Beat in the eggs, vanilla, and 1/2 cup butter until creamy and smooth. Slowly mix in the confectioners' sugar, cinnamon, and nutmeg until well blended. Transfer the pumpkin mixture over the cake layer evenly.
  4. Bake in preheated oven until top is set, 40 to 50 minutes. Leave it to cool and cut into squares to serve.
 

Jin’s Pumpkin Cheesecake

20 Jun

pumpkin

Ingredients
• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter
• 1/4 cup granulated sugar
• 3 (8 ounce) packages cream cheese
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 2/3 cup NESTLE® CARNATION® Evaporated Milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (16 ounce) container sour cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Directions
1. Preheat the oven to 350 degrees F.

2. In medium bowl, combine graham cracker crumbs, butter and granulated sugar. Press or pat onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Let it cool on wire rack for 10 minutes.

3. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg. Mix well. Pour into crust.

4. Bake for 55 to 60 minutes or just until edge is set but center still moves slightly.

5. In small bowl, combine sour cream, granulated sugar and vanilla extract. Mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Let it cool on wire rack. Chill for several hours or overnight. Take out side of springform pan. Garnish walnuts. (Opt)