PUMPKIN PIE CHEESECAKE
My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.-DeWhitt Sizemore, Woodlawn, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 184mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
KELLY'S PUMPKIN PIE
This is my own recipe that I'm very proud to share. (I was gonna call it "Better than Libbys Pumpkin Pie" , but was afraid Libbys might get mad, LOL!) But....pssst!...it really is! Enjoy!
Provided by Wildflour
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix sugar, salt and spices in small bowl.
- In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
- Slowly stir in evaporated milk.
- (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
- Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
- Pie is done when very center jiggles a little, like jello.
- And knife inserted about midway comes out clean.
- Cool for about 2 hours before serving.
- Pie will set up completely as it cools.
- *You can also make 2 (9") shallow pies out of this if desired.
- Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
- * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.
DOUBLE LAYER PUMPKIN CHEESECAKE
This pumpkin cheesecake is a great alternative to traditional cheesecake - especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Provided by Stephanie Phillips
Categories Pumpkin Cheesecake
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.
- Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.
- Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
- Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
- Refrigerate for at least 3 hours before serving, preferably overnight.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 34.6 g, Cholesterol 108.1 mg, Fat 28.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 14.3 g, Sodium 354.4 mg
FARMHOUSE TRIPLE-LAYER PUMPKIN CHEESECAKE PIE
This is a take on a restaurant (famous for a farmhouse) seasonal favorite pumpkin pie, with a layer of cheesecake in the middle; just supreme! Gets rave reviews by family and friends!
Provided by plainjanes
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare your ingredients.
- Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake.
- Preheat the oven to 425 degrees.
- Prepare the pumpkin pie batter.
- In a medium mixing bowl, whisk together 1 cup pumpkin (minus 1/2 cup reserved for final layer), 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, 1/4 teaspoons ground ginger and 1/4 teaspoons salt until smooth. Pour pumpkin pie batter in pie crust.
- Prepare the plain cheesecake batter.
- In a second mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 teaspoons vanilla extract using a hand mixer. Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread gently on top of the pumpkin pie batter.
- Prepare the pumpkin cheesecake batter.
- Add reserved 1/2 cup of pumpkin puree, 1/2 teaspoons ground cinnamon, 1/8 teaspoons ground cloves, and 1/8 teaspoons ground nutmeg to the remaining plain cheesecake batter. Stir gently until well blended. Pour pumpkin cheesecake batter gently over cheesecake batter.
- Bake for 10 minutes, then lower the oven to 350 and continue to bake for 20 minutes. Lower the oven to 300 and continue to bake for 15 to 20 minutes, making sure the outer edge doesn't brown too much. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, and then place it in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 542.7, Fat 31.2, SaturatedFat 16.1, Cholesterol 149.1, Sodium 435.4, Carbohydrate 56.6, Fiber 1.1, Sugar 43, Protein 11.5
NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Pumpkin Pie
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
KELLY'S PUMPKIN CHEESECAKE PIE
Steps:
- Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust.
- Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture.
- Bake at 325º for about 1 hour and 15 minutes or until set. Chill. Serve with whipped topping or whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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