RECIPE FOR PUMPKIN CHEESECAKE PIE RECIPES

Name: Pumpkin Pie Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 12
Cuisine: NorthEast,
Ingredients: 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

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

Ingredients

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

NO BAKE PUMPKIN PIE CHEESECAKE RECIPE - FOOD.COM

No Bake Pumpkin Pie Cheesecake Recipe - Food.com image

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.

Total Time 20 minutes

Prep Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 inches prepared graham cracker crusts
1 (8 ounce) package cream cheese, softened
2 1/2 cups whipped topping, divided
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice

Steps:

In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
Spread evenly over crust.
In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
Stir until thoroughly combined.
Spoon mixture over cream cheese layer.
Top with remaining 1/2 cup of whip topping.
I will put it in a pastry bag and decorate the top with the whip cream.
Chill at least 1 hour before serving.

Nutrition Facts : Calories 526.7, FatContent 27.9, SaturatedFatContent 13, CholesterolContent 62.1, SodiumContent 600.3, CarbohydrateContent 65.9, FiberContent 0.8, SugarContent 52.2, ProteinContent 5.2

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