DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE
Mix, pour, bake-that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8818 g, Sugar 0 g, Protein 6 g
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE
This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!
Provided by Maggie
Categories Cheesecake
Time 4h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
- Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate 3 hours or overnight.
- Top with whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE
Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This 3-STEP double layer pumpkin cheesecake takes 10 minutes of prep.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
- Pour remaining plain batter into crust; top with pumpkin batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g
PUMPKIN CHEESECAKE (DOUBLE-LAYER)
I have finally perfected this recipe! After two years of searching for the best pumpkin cheesecake recipe, with cracks and not-so-tasty outcomes, I ended up combining multiple recipes, resulting in this. Top cheesecake with whipped cream if desired. Enjoy!
Provided by Jessika Rutledge
Categories Fruits and Vegetables Vegetables Squash
Time 6h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with aluminum foil, pulling the edges of the foil up the inside of the pan and folding over the edge of the pan halfway down the outside.
- Mix graham cracker crumbs, brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Add butter and stir until mixture is evenly coated with butter and crumbly. Press crumb mixture into the bottom and 2/3 of the way up the sides of the prepared springform pan.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove crust from oven, keeping the oven at 325 degrees F (165 degrees C).
- Beat cream cheese, white sugar, 1 tablespoon flour, and vanilla extract together in a bowl using an electric mixer until smooth. Beat eggs into cream cheese mixture, 1 egg at a time, beating until each egg is incorporated before adding the next. Fold sour cream into cream cheese mixture until batter is smooth.
- Remove 1 1/2 cups batter from bowl and spread onto the crust.
- Stir pumpkin puree, 1 tablespoon flour, 1/2 teaspoon cinnamon, nutmeg, and cloves into the remaining batter until smooth; gently spread over the batter on the crust. Wrap the bottom of the springform pan with aluminum foil and place in a 9x13-inch baking dish. Pour water into the baking dish to about a 1-inch depth.
- Bake in the preheated oven until cheesecake is set in the middle, about 1 hour. Turn off oven, prop the oven door open, and let cheesecake sit in the oven for 1 hour more. Refrigerate cheesecake until completely cooled, at least 4 hours.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 32.7 g, Cholesterol 122.9 mg, Fat 27.7 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 16.6 g, Sodium 333.7 mg, Sugar 24.2 g
CLASSIC PUMPKIN CHEESECAKE
A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
- Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
- Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
- Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
PUMPKIN CHEESECAKE II
Make and share this Pumpkin Cheesecake II recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
- Press onto bottom and 1" up side of 9" springform pan.
- Bake in preheated 350 degree oven for 6-8 min.
- Do not allow to brown.
- Cool on wire rack for 10 min.
- Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
- Beat in eggs, pumpkin and milk.
- Add cornstarch, cinnamon and nutmeg.
- Beat well.
- Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
- Topping: Combine sour cream, sugar and vanilla in med. bowl.
- Spread over surface of warm cheesecake. Bake for an additional 5 min.
- Cool on wire rack.
- Chill for several hours or overnight. Remove side of springform pan before serving.
Nutrition Facts : Calories 389.8, Fat 26.3, SaturatedFat 14.8, Cholesterol 98.3, Sodium 252.5, Carbohydrate 34.8, Fiber 0.4, Sugar 28.2, Protein 5.3
FLUFFY 2 STEP CHEESECAKE
This recipe is so simple, takes less than 10 minutes to make, and always gets compliments and recipe requests.
Provided by eza91804
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in large bowl, with a mixer, on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3 hours or until set.
- Add pie filling as a topping (optional).
- Keep leftovers refrigerated.
Nutrition Facts : Calories 368.9, Fat 24.5, SaturatedFat 14, Cholesterol 31.2, Sodium 261.8, Carbohydrate 35.1, Fiber 0.5, Sugar 26.4, Protein 3.8
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