FLUFFY PUMPKIN CHEESECAKE PIE RECIPES

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PUMPKIN PIE CHEESECAKE RECIPE - MCCORMICK



Pumpkin Pie Cheesecake Recipe - McCormick image

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

Graham Cracker Crust:
2 cups graham cracker crumbs
3 tbsps butter melted
2 tbsps granulated sugar
Cheesecake Filling:
2 packages (8 ounces each) cream cheese softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tbsp flour
2 tsps McCormick® Pure Vanilla Extract
1 1/2 tsps McCormick® Pumpkin Pie Spice

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 | ALLRECIPES



Pumpkin Cheesecake Pie Recipe | Allrecipes image

An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.

Provided by Carolyn Rothwell

Categories     Squash Recipes

Yield 1 pie

Number Of Ingredients 15

1 cup graham cracker crumbs
½ cup ground pecans
2 tablespoons white sugar
⅛ teaspoon ground ginger
¼ cup butter, melted
1 (8 ounce) package cream cheese, softened
¾ cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
½ cup heavy whipping cream
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
  • Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
  • Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

Nutrition Facts : Calories 417.7 calories, CarbohydrateContent 38.2 g, CholesterolContent 136.2 mg, FatContent 27.9 g, FiberContent 2.6 g, ProteinContent 6.7 g, SaturatedFatContent 14.4 g, SodiumContent 498.9 mg, SugarContent 28.6 g

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