Moms Best Pumpkin Cheesecake Recipes

BEST PUMPKIN CHEESECAKE

Best Pumpkin Cheesecake image

If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.

Provided by David Schilke

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 16

Number Of Ingredients 8

Ingredients

3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 cup pumpkin puree
2 (9 inch) prepared graham cracker crusts

Steps:

Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g

MOM'S BEST PUMPKIN CHEESECAKE

Mom's Best Pumpkin Cheesecake image

Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! -Jami Geittmann, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
TOPPINGS:
Optional: Whipped cream, additional ground cinnamon and caramel syrup

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack. , For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg., Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling., Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.

Nutrition Facts : Calories 518 calories, Fat 34g fat (19g saturated fat), Cholesterol 152mg cholesterol, Sodium 361mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

PUMPKIN CHEESECAKE

Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

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 combined. 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.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

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