PUMPKIN SPICE CHEESECAKE RECIPES

Name: Best-Ever Pumpkin Cheesecake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 5 h 40 min
Yield: 8
Ingredients: 3/4 c. graham crackers, crushed; 3/4 c. gingersnaps, crushed; 6 tbsp. unsalted butter, melted; 2 tbsp. granulated sugar; kosher salt; 3 (8-oz.) bars cream cheese, softened; 1 c. packed light brown sugar; 1 c. pumpkin puree; 1/4 c. sour cream, at room temperature; 1 tsp. pure vanilla extract; 3 large eggs, at room temperature; 1 tbsp. all-purpose flour; 1 1/2 tsp. pumpkin spice, plus more for garnish; Warm caramel, for garnish; whipped cream, for garnish; Chopped, toasted pecans, for garnish

PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER PUMPKIN CHEESECAKE

Pumpkin Cheesecake Recipe - Double Layer Pumpkin Cheesecake image

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.

Provided by Rian Handler

Categories autumn dinner party feed a crowd baking dessert

Total Time 5 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 16

Ingredients

3/4 c. graham crackers, crushed
3/4 c. gingersnaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish

Steps:

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.

Nutrition Facts : Calories 671 calories

LAYERED PUMPKIN CHEESECAKE RECIPE | MCCORMICK

Layered Pumpkin Cheesecake Recipe | McCormick image

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.

Provided by McCormick

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 14

Ingredients

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

Steps:

How to Make a Pumpkin Pie Layered CheesecakePreheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.
For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
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.

Nutrition Facts : Calories 459 Calories

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In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

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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.
From mccormick.com
Cuisine NorthEast,
Calories 327 per serving

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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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

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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