"pumpkin cheesecake" news and stories

Some people just don't like pumpkin pie, it's true. But that doesn't mean they don't like pumpkin flavor. The solution? Pumpkin cheesecake. This recipe, from Gail Simmons, starts out with a graham cracker crust and is filled with a cheesecake filling flavored with cinnamon, vanilla, brown sugar and maple syrup. Top this dessert off with honeyed walnuts, which will really impress your guests.

Get the recipe: Pumpkin Cheesecake with Honeyed Walnuts

Pumpkin puree marbled into a spectacular autumn-spiced cheesecake is a storybook ending to the ultimate Thanksgiving feast.

Get this pumpkin cheesecake recipe along with many others after the jump.

As we head into October, the color palette on grocery store shelves is changing. The foodie world is getting increasingly orange and fragrant as pumpkin season hits and the myriad of insanely good pumpkin-themed foods hit center stage. But instead of carving or pie, have you ever tried a pumpkin cheesecake?

Above, Judy Parks runs through the ins and outs of a good pumpkin cheesecake and shows you how to whip it up. It's not only a great run-down of the recipe, but also a great general how-to. She offers tips on mixing, baking, and serving to get the perfect cheesecake.

Note: This recipe calls for canned pumpkin. If you'd prefer to use fresh, go here to see how to prepare your fresh pumpkin for the substitution.

There was a time - say, up to the age of 35 - that I didn't like either cheesecake or pumpkin pie. Maybe our taste buds change over time, but now I love both of them. You have to watch me or I'll eat an entire cheesecake myself.

Here's a recipe that sort of combines the best of both of those worlds, Double Layer Pumpkin Cheesecake. And it's pretty easy, especially if you use a can of pumpkin pie filling like some of the reviewers at the AllRecipes site suggest (it has a lot of the spices already in it). Full recipe after the jump.

If you were wondering what to make for this year's Thanksgiving dessert, or perhaps for an upcoming fall dessert in general, look no further. Mary, from alpineberry, was generous enough to share her recipe for Creamy Pumpkin Cheesecake w/ Ginger-Pecan Crust, which sounds delicious enough to replace plain old pumpkin pie as the holiday standard. She describes it as being creamy and smooth, with a good flavor of pumpkin and spices to cover any of the overtly cheesy taste that cream cheese can give to a dish. The crust for this dessert sounds even better than the filling, though, and seems like it would go well with a number of other desserts, including plain cheesecakes, pumpkin pie and other fruit pies and tarts. Instead of using a cookie-crumb base, which commonly accompanies cheesecake, the crust is made with a dough that has candied ginger and pecans incorporated into it. The dough isn't rolled out and is instead pressed directly into the pan, so it is as easy as it is flavorful.

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