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.
MAPLE PUMPKIN PIE RECIPE: HOW TO MAKE IT
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. —Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 290mg sodium, CarbohydrateContent 59g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
More about "fireball cheesecake recipes"
BEST PUMPKIN PIE BARS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Reviews 5
Total Time 1 hours 10 minutes
Category nut-free, autumn, Thanksgiving, dessert
Cuisine American
Calories 366 calories per serving
- Preheat oven to 350° and grease a 12"-x-17" baking sheet with cooking spray. In a large bowl mix flour, butter, powdered sugar, and a pinch of salt together until mixture is crumbly. Press dough evenly into prepared pan and bake until barely set and just starting to turn golden, 20 minutes.
PUMPKIN CHEESECAKE PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 374 calories per serving
- 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.
DOUBLE-LAYER PUMPKIN CHEESECAKE RECIPE: HOW TO M…
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Calories 422 calories per serving
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
BEST PUMPKIN PIE BARS RECIPE - HOW TO MAKE ... - DELISH
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Reviews 5
Total Time 1 hours 10 minutes
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- Preheat oven to 350° and grease a 12"-x-17" baking sheet with cooking spray. In a large bowl mix flour, butter, powdered sugar, and a pinch of salt together until mixture is crumbly. Press dough evenly into prepared pan and bake until barely set and just starting to turn golden, 20 minutes.
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