This I recall to my mind, therefore have I hope. It is of the Lord’s mercies that we are not consumed, because his compassions fail not. They are new every moring: great is thy faithfulness. The Lord is my portion saith my soul: therefore will I hope in him. The Lord is good unto them that wait for Him, to the soul that seeketh him. It is good that a man should both hope and quietly wait for the salvation of the LORD. Lamentations 3: 21-26

Thursday, April 26, 2007

Favorite Ingredients Friday--Three Pumpkin Cheesecakes

My favorite dessert is cheesecake. Any kind of cheesecake. Boo and I have been partial to pumpkin flavored cheesecake lately. Maybe not the right season...but there's no accounting for taste.

Here are some cheesecake recipes courtesy of Kraft Foods.

PHILADELPHIA® No-Bake Pumpkin Cheesecake1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned pumpkin

1/2 cup sugar 1/2 tsp. pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar 1/2 tsp. vanilla

2 eggs 1/2 cup canned pumpkin

1/2 tsp. ground cinnamon

Dash of ground cloves

Dash of ground nutmeg

1 HONEY MAID Graham Pie Crust (6 oz.)

PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Almond-Crunch Pumpkin Cheesecake

1-2/3 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1/4 cup PLANTERS Sliced Almonds, chopped

5 Tbsp. margarine or butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup solid pack canned pumpkin

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. pumpkin pie spice


Almond Crunch Topping

1/4 cup firmly packed brown sugar

3 Tbsp. butter or margarine

1/2 cup BAKER'S ANGEL FLAKE Coconut

1/2 cup PLANTERS Sliced Almonds

PLACE sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.

ADD coconut and almonds; mix well.

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.

BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.

PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

More cheesecake recipes are available at Kraft Food's site. For more Favorite Ingredient Friday participants visit Overwhelmed With Joy.


Bss said...

Oh, those look yummy!!!

DebD said...

Oh My! I just LOVE cheesecake and pumpkin cheesecake at that! These look so yummy.

Sorry I haven't been commenting much - I have been reading though.

Jammy said...

Gotta love cheesecake!!


Lori4squaremom said...

Oh my, those all sound wonderful, and I WILL be giving the no bake recipe a try this weekend! My son LOVE anything pumpkin, he'll go ape over this one! Thank you so much for posting these :)

Lauren S. said...

These look so good! I especially like the almond version!

annie said...

This looks wonderful!
♥ Annie
My Life as Annie!

Carey said...

I love cheesecake too. the double layer one looks really good.

Michelle said...

oh I love cheesecake! all of these sound very easy to do and delicious!

Rae said...

Oh boy, I am a cheesecake junkie. These all sound so fantastic..I can't wait to try them all! Thanks for sharing...have a great weekend! =)

Ribbon Rock Star said...

Anything with Cream cheese is a winner with me.


KELLY said...

Love Cheesecake! Thanks!

JennaG said...

What a bunch of great recipes. Thanks for sharing!

Mrs. U said...

Oh my goodness! I LOVE pumpkin and all of these recipes sound absolutely DELICIOUS!!!!!!!!!!!! Thank you for sharing them!!

Mrs. U

Overwhelmed! said...

Hooray for pie recipes! I love pie! :)

Thanks so much for participating in my Favorite Ingredients Friday recipe exchange. I do appreciate it.

I hope to see you again next Friday!

Betsy said...

Can I just say I love you for these pumpkin recipes!