PUMPKIN SPICE CHEESECAKE RECIPE RECIPES

Name: Pumpkin Spice Cheesecake
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 12 servings.
Ingredients: 1-1/2 cups graham cracker crumbs; 1 tablespoon brown sugar; 2 teaspoons baking cocoa; 1/8 teaspoon salt; 5 tablespoons vanilla yogurt or plain yogurt; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 1 can (15 ounces) pumpkin; 1/4 cup reduced-fat sour cream; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3 large eggs, room temperature, lightly beaten; 1 large egg yolk, room temperature

PUMPKIN SPICE CHEESECAKE RECIPE: HOW TO MAKE IT

Pumpkin Spice Cheesecake Recipe: How to Make It image

My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Desserts

Total Time 03 hours 10 minutes

Prep Time 10 minutes

Cook Time 03 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups graham cracker crumbs
1 tablespoon brown sugar
2 teaspoons baking cocoa
1/8 teaspoon salt
5 tablespoons vanilla yogurt or plain yogurt
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 can (15 ounces) pumpkin
1/4 cup reduced-fat sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature

Steps:

Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

Nutrition Facts : Calories 406 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 45g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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

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