Pumpkin Cheesecake

1 cup finely ground graham cracker crumbs
1/4 cup finely ground ginger cookies, store bought or homemade
1/4 cup finely chopped pecans
1 tablespoon granulated sugar
4-5 tablespoons unsalted butter or margarine, melted

Cheesecake:

2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pumpkin puree, canned or homemade
1 pound low-fat plain cream cheese, room temperature
3 extra-large eggs
1 teaspoon vanilla extract
1/4 cup pecan halves for decorating top of cheesecake

1. Preheat oven to 350?F and place the oven rack in the center of the oven. Grease an 8 inch spring form pan with either non-stick cooking spray or butter.

2. For Crust: In a medium sized bowl combine the graham cracker crumbs, ginger cookie crumbs, finely chopped pecan pieces, granulated sugar, and melted butter or margarine. Press the crust mixture into the bottom of the prepared spring form pan. Cover the crust with plastic wrap and chill in refrigerator while you make the cheesecake filling.

3. For Cheesecake: Place the cream cheese into the blender and mix until smooth (about 2 minutes). Gradually add the brown sugar and spices, and beat until smooth and creamy (1 to 2 minutes). Add the eggs, one at a time, mixing well (about 30 seconds) for each addition. Use a spatula to scrape any ingredient that didn't get combined off the sides of the blender. Add vanilla and pumpkin puree and mix well.

4. Pour the pumpkin filling over the chilled ginger crust and place spring form pan on top of a baking sheet to catch any drips. Decorate the top of the cheesecake with pecan halves. Place a cake pan filled half full with hot water on the bottom shelf of the oven to add humidity to the air inside the oven and keep the top of the cheesecake from cracking. Bake the cheesecake for 30 minutes at 350?F, then reduce the oven temperature to 325?F and bake the cheesecake for another 10-20 minutes until the edges are puffed but the center is still slightly jiggly when the pan is shaken.

5. Remove the cheesecake from the oven and place on a wire rack to cool. Loosen the cake from the spring form pan by gently running a knife around the inside of the pan. Set the cake back on the wire rack (free of the sides of the spring form pan), and cover loosely with aluminum foil. The foil will allow the cheesecake to cool slowly. Once the cake is completely cooled, cover and place in the refrigerator to cool for at least 8 hours, or overnight, prior to serving.

How To Make Pumpkin Cheesecake

Crust:

1 cup finely ground graham cracker crumbs
1/4 cup finely ground ginger cookies, store bought or homemade
1/4 cup finely chopped pecans
1 tablespoon granulated sugar
4-5 tablespoons unsalted butter or margarine, melted

Cheesecake:

2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pumpkin puree, canned or homemade
1 pound low-fat plain cream cheese, room temperature
3 extra-large eggs
1 teaspoon vanilla extract
1/4 cup pecan halves for decorating top of cheesecake

1. Preheat oven to 350?F and place the oven rack in the center of the oven. Grease an 8 inch spring form pan with either non-stick cooking spray or butter.

2. For Crust: In a medium sized bowl combine the graham cracker crumbs, ginger cookie crumbs, finely chopped pecan pieces, granulated sugar, and melted butter or margarine. Press the crust mixture into the bottom of the prepared spring form pan. Cover the crust with plastic wrap and chill in refrigerator while you make the cheesecake filling.

3. For Cheesecake: Place the cream cheese into the blender and mix until smooth (about 2 minutes). Gradually add the brown sugar and spices, and beat until smooth and creamy (1 to 2 minutes). Add the eggs, one at a time, mixing well (about 30 seconds) for each addition. Use a spatula to scrape any ingredient that didn't get combined off the sides of the blender. Add vanilla and pumpkin puree and mix well.

4. Pour the pumpkin filling over the chilled ginger crust and place spring form pan on top of a baking sheet to catch any drips. Decorate the top of the cheesecake with pecan halves. Place a cake pan filled half full with hot water on the bottom shelf of the oven to add humidity to the air inside the oven and keep the top of the cheesecake from cracking. Bake the cheesecake for 30 minutes at 350?F, then reduce the oven temperature to 325?F and bake the cheesecake for another 10-20 minutes until the edges are puffed but the center is still slightly jiggly when the pan is shaken.

5. Remove the cheesecake from the oven and place on a wire rack to cool. Loosen the cake from the spring form pan by gently running a knife around the inside of the pan. Set the cake back on the wire rack (free of the sides of the spring form pan), and cover loosely with aluminum foil. The foil will allow the cheesecake to cool slowly. Once the cake is completely cooled, cover and place in the refrigerator to cool for at least 8 hours, or overnight, prior to serving.

Serves 10-12 people.

How To Make Pumpkin Cheesecake

Crust:

1 cup finely ground graham cracker crumbs
1/4 cup finely ground ginger cookies, store bought or homemade
1/4 cup finely chopped pecans
1 tablespoon granulated sugar
4-5 tablespoons unsalted butter or margarine, melted

Cheesecake:

2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pumpkin puree, canned or homemade
1 pound low-fat plain cream cheese, room temperature
3 extra-large eggs
1 teaspoon vanilla extract
1/4 cup pecan halves for decorating top of cheesecake

1. Preheat oven to 350?F and place the oven rack in the center of the oven. Grease an 8 inch spring form pan with either non-stick cooking spray or butter.

2. For Crust: In a medium sized bowl combine the graham cracker crumbs, ginger cookie crumbs, finely chopped pecan pieces, granulated sugar, and melted butter or margarine. Press the crust mixture into the bottom of the prepared spring form pan. Cover the crust with plastic wrap and chill in refrigerator while you make the cheesecake filling.

3. For Cheesecake: Place the cream cheese into the blender and mix until smooth (about 2 minutes). Gradually add the brown sugar and spices, and beat until smooth and creamy (1 to 2 minutes). Add the eggs, one at a time, mixing well (about 30 seconds) for each addition. Use a spatula to scrape any ingredient that didn't get combined off the sides of the blender. Add vanilla and pumpkin puree and mix well.

4. Pour the pumpkin filling over the chilled ginger crust and place spring form pan on top of a baking sheet to catch any drips. Decorate the top of the cheesecake with pecan halves. Place a cake pan filled half full with hot water on the bottom shelf of the oven to add humidity to the air inside the oven and keep the top of the cheesecake from cracking. Bake the cheesecake for 30 minutes at 350?F, then reduce the oven temperature to 325?F and bake the cheesecake for another 10-20 minutes until the edges are puffed but the center is still slightly jiggly when the pan is shaken.

5. Remove the cheesecake from the oven and place on a wire rack to cool. Loosen the cake from the spring form pan by gently running a knife around the inside of the pan. Set the cake back on the wire rack (free of the sides of the spring form pan), and cover loosely with aluminum foil. The foil will allow the cheesecake to cool slowly. Once the cake is completely cooled, cover and place in the refrigerator to cool for at least 8 hours, or overnight, prior to serving.

Pumpkin Cheesecake Is Perfect for Every Occasion

It is one cool and blustery fall season and the leftover Halloween jack-o-lanterns are still out on the front porch. The few remaining candies and treats sit around for all to enjoy as a snack. It is a great season with bounty from the garden, and thoughts of more holidays coming just around the corner. A big part of the holidays are the gatherings with family and friends. And of course no gathering is complete without great desserts.

Everyone has a favourite treat. For many that would mean cheesecake. These light cakes bring together the solid goodness of a delicious and flavour-packed biscuit crust together with the smooth and creamy goodness of a good cheesy top. Throw in more treats like berries, syrups and even chocolates and you have a wonderful dessert slice just waiting for you. Then again, plain cheesecake is always seen as the basic and the preferred choice by many. But what about being adventurous when it comes to all the flavours and toppings? Some usual flavours enjoyed by many include blueberries, raspberries and the cookies and cream variety. Others stick to the fruit variety. Still others even fuse cake tastes like coffee and devil's food cake into the mix. Find yourself craving a slice of your favourite cheesecake yet?

What do you get when you crave for these sweet delectable cheesecake treats and fuse this with the fall feel? Well, you get pumpkin cheesecake - just right for the season! You have heard of pumpkin pies, pumpkin bars and other pumpkin treats. But have you ever heard of pumpkin cheesecake? Oh yes, these treats do exist as well!

These are fusions of flavours that surely are quite a delight. The natural sweetness of the pumpkin greatly emphasizes the light goodness of the cheesecake itself. The sweet and smooth topping is even better with the addition of the texture and taste pumpkin brings. The sweet blend of its natural flavours makes up a very delectable mixture that just melts in your mouth. The pumpkin pie is a usual favourite for its natural sweetness. But when you think cheesecake, you can now add pumpkin to the long line of your favourites.

The next time you have a craving for another slice of dessert, grab yourself a good slice of pumpkin cheesecake. This will be another absolute favourite for you to add to your long list for the holiday season! Give it a try!

Easy No Bake Cheesecake

Everyone loves cheesecake, but it takes quite a while to make it. After it is baked, it must be chilled before you can eat it. While it is delicious, in today's busy world, few people have time to devote to making a real cheesecake. It is a good thing there is such a dessert as no bake cheesecake. This dessert gives all the creamy goodness of baked cheesecake, but it is much easier to put together.

No bake cheesecake is very versatile. You can serve it plain or garnished with the fruit of your choice. Try a tropical lime or a strawberry cheesecake. Throw some blueberries on it or perhaps some peaches. There are so many ways to make this cheesecake that you can enjoy a new one every night. Try making a chocolate no bake cheesecake, or if you really want to indulge, how about an Oreo no bake cheesecake? The cookies make it even richer. Of course, a plain vanilla no bake cheesecake will hit the spot almost every time.

Around the holidays, you can add some pumpkin to the mix and create a pumpkin cheesecake. If you have never tried this, it is amazing. Just use this basic recipe and start experimenting. You can come up with some incredible desserts and everyone will think you are a culinary whiz.

This recipe makes one large cheesecake, but you can also make smaller individual desserts. Just place your crust in smaller dessert pans and follow the rest of the directions. You will end up with several small cheesecakes so everyone gets their own miniature. Just make sure you have room in the refrigerator for them all to chill. You could even have a cheesecake bar at a party; just offer lots of tiny cheesecakes so your guests can add the fruit topping of their choice. This makes the cheesecakes really personalized and fun. You will find that these simple desserts become a family favorite. You can make them for holidays, special occasions or just because.

Recipe for Jello Cheesecake

This simple recipe will keep your family happy.

What You Need

1-1/4 cups graham cracker crumbs4 cups cold milk3 Tablespoons sugar1/3 cup butter2 8-ounce packages cream cheese, softened2 4-serving packages of Jello instant vanilla or lemon pudding

How to Make It

Mix crumbs, sugar, and butter together well. Press this mixture into the bottom and sides of a 9 or 10 inch springform pan firmly. Bake the crust at 350 degrees F for 8 minutes or until just barely browned. Let cool.

Mix the cream cheese with an electric beater until it is smooth. Slowly add one cup of the milk, blending until the mixture is smooth. Add the rest of the milk and the pudding mix to the bowl. Beat until well mixed; about 1 minute. Pour the filling carefully into the crust.

Chill in the refrigerator for about 3 hours until firm. Garnish with whipped topping if you wish.

Jello makes so many things easier, like dessert. Make a simple cheesecake or you can make one of many colorful layer jello recipes that will bring smiles to everyone when they see it. Keep some Jello in your cupboard for impromptu desserts.