CHEESECAKE PUMPKIN PIE RECIPES
PUMPKIN PIE CHEESECAKE RECIPE | MCCORMICK
Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust that acts as the base for a rich and creamy top layer of pumpkin cheesecake. You'll love the soft and smooth texture of silky cheesecake paired with the warmth and familiar flavor of sweet and spicy pumpkin. Serve it with a dollop of homemade vanilla whipped cream and a dash of cinnamon, or even a scoop of vanilla ice cream on the side. For other fall desserts that'll become quick crowd favorites, try your hand at simple apple pie, chocolate pecan pie or pumpkin pie cookies.
Provided by McCormick
Prep Time 20 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
- Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
- Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 327 Calories
PUMPKIN CHEESECAKE PIE RECIPE: HOW TO MAKE IT
If you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. —Sharon Crockett, La Palma, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 374 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 316mg sodium, CarbohydrateContent 44g carbohydrate (31g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
More about "cheesecake pumpkin pie recipes"
PUMPKIN PIE CHEESECAKE RECIPE: HOW TO MAKE IT
My wife and I think this pumpkin pie cheesecake is a perfect ending to a good meal. It's smooth and creamy. —DeWhitt Sizemore, Woodlawn, Virginia
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Desserts
Calories 245 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Desserts
Calories 245 calories per serving
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
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NO BAKE PUMPKIN PIE CHEESECAKE RECIPE - FOOD.COM
I can't remember how I came across this BUT This is an WONDERFUL QUICK alternative to the traditional pumpkin pie. It has replaced all other pies at any gathering.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 526.7 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 526.7 per serving
- Chill at least 1 hour before serving.
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LAYERED PUMPKIN CHEESECAKE RECIPE | MCCORMICK
Pumpkin desserts are a quintessential part of fall baking, and our layered pumpkin cheesecake recipe is sure to become a fast favorite in your seasonal dessert rotation. From the pumpkin pie-spiced graham cracker crust to the scrumptious double layer of vanilla and pumpkin fillings, this homemade pumpkin pie cheesecake will look — and taste! — like you’ve spent half the day baking in the kitchen.
From mccormick.com
Cuisine American,
Calories 459 per serving
From mccormick.com
Cuisine American,
Calories 459 per serving
- Test Kitchen Notes:All three layers of this cheesecake stand out individually, just as wonderfully as they come together. This delectable dessert lends itself to the best of both worlds — a slice of pumpkin pie and a slice of cheesecake. The warm flavor of pumpkin pie spice beautifully balances the sweetness of vanilla cheesecake, and it's rounded out with a yummy graham cracker crust. Top the pie with a dollop of homemade vanilla whipped cream and you’ll have yourself a decadent dessert that’s sure to have you and guests coming back for seconds. It goes without saying that this pumpkin pie cheesecake recipe would be the star of any Thanksgiving or holiday dessert spread. For a family feast worthy of any occasion, serve it alongside our other fall favorites like Sage Stuffing, Classic Roast Turkey, Garlic Mashed Potatoes, Cheesy Broccoli Casserole, or Mixed Green Salad with Apple Pie Vinaigrette.
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PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER PUMPKIN ... - DELI…
This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.
From delish.com
Reviews 4.8
Total Time 5 hours 40 minutes
Category autumn, dinner party, feed a crowd, baking, dessert
Calories 671 calories per serving
From delish.com
Reviews 4.8
Total Time 5 hours 40 minutes
Category autumn, dinner party, feed a crowd, baking, dessert
Calories 671 calories per serving
- Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
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PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARA…
From foodnetwork.com
Reviews 4.7
Total Time 6 hours 45 minutes
Category dessert
Reviews 4.7
Total Time 6 hours 45 minutes
Category dessert
- Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
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PUMPKIN CHEESECAKE RECIPE | BBC GOOD FOOD
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Dessert
Calories 396 calories per serving
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Dessert
Calories 396 calories per serving
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
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CHEESECAKE FACTORY PUMPKIN CHEESECAKE - TOP SECRET RECI…
While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.
Find more of your favorites from Cheesecake Factory here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving
See details
CHEESECAKE FACTORY PUMPKIN CHEESECAKE - TOP SECRET RECIPES
While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.
Find more of your favorites from Cheesecake Factory here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
TRANSLATE with x
English
Arabic
Hebrew
Polish
Bulgarian
Hindi
Portuguese
Catalan
Hmong Daw
Romanian
Chinese Simplified
Hungarian
Russian
Chinese Traditional
Indonesian
Slovak
Czech
Italian
Slovenian
Danish
Japanese
Spanish
Dutch
Klingon
Swedish
English
Korean
Thai
Estonian
Latvian
Turkish
Finnish
Lithuanian
Ukrainian
French
Malay
Urdu
German
Maltese
Vietnamese
Greek
Norwegian
Welsh
Haitian Creole
Persian
TRANSLATE with
COPY THE URL BELOW
Back
EMBED THE SNIPPET BELOW IN YOUR SITE
Enable collaborative features and customize widget: Bing Webmaster Portal
Back
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 30 minutes0S
Calories 739 calories per serving
See details
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Pumpkin cheesecake takes the best of two famous desserts—cheesecake and pumpkin pie—and turns them into one stunning fall dessert recipe.
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
- For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Transfer the pan to the oven and carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center retains a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.
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KETO PUMPKIN BARS RECIPE (LOW-CARB!) - THE BEST KETO RECIPES
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PUMPKIN CHEESECAKE RECIPE - LIBBY'S®
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From verybestbaking.com
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