Pumpkin Cheesecake Recipes

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Pumpkin Cheesecake image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 11

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature


  • Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  • Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  • Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  • Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
  • Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.


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

1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
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
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped


  • 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.


Pumpkin Cheesecake image

A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!

Provided by daddy's girl

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h10m

Yield 16

Number Of Ingredients 15

1 teaspoon butter, softened
1 ¼ cups graham cracker crumbs
1 teaspoon ground cinnamon
¼ cup white sugar
¼ cup melted butter
2 pounds cream cheese, softened
1 ½ cups white sugar
3 eggs
1 cup heavy whipping cream
2 (16 ounce) cans solid-pack pumpkin
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1 (16 ounce) container sour cream
½ cup white sugar
2 teaspoons vanilla extract


  • Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
  • Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
  • Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
  • Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
  • Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 41.5 g, Cholesterol 138.5 mg, Fat 36.2 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 22.1 g, Sodium 400.9 mg, Sugar 32.4 g


PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)


  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g


Philadelphia 3-Step Pumpkin Cheesecake image

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

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
2 eggs
1 graham cracker pie crust
1 cup whipped topping, thawed


  • 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


Impossibly Easy Pumpkin Cheesecake image

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 8

Number Of Ingredients 9

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired


  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
  • Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g


Pumpkin Cheesecake image

Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h45m

Yield 16

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
1/4 cup Gold Medal™ all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs


  • Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  • Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  • Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  • Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g


Classic Pumpkin Cheesecake image

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

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
1/4 cup sour cream
1 tablespoon pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs, at room temperature, lightly beaten
Whipped cream, for topping


  • 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 image

This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. To help the filling come together easily, make sure your ingredients are at room temperature, and refrain from mixing on high, which will incorporate too much air, causing the cheesecake to rise, then fall. The cake is finished in the oven with the heat turned off; that gentle reduction in heat eliminates the need for a water bath and reduces the likelihood of cracks or a grainy texture.

Provided by Vallery Lomas

Categories     cakes, dessert

Time 2h

Yield One 9-inch cheesecake

Number Of Ingredients 21

Nonstick cooking spray
2 cups/235 grams finely crushed graham cracker crumbs (from about 15 whole crackers)
1/4 cup/50 grams granulated sugar
1/2 cup/115 grams unsalted butter (1 stick), melted
Dash of kosher salt
3 (8-ounce/225-gram) packages full-fat cream cheese (not whipped), at room temperature
1 1/4 cups/250 grams granulated sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 cup/240 grams canned pumpkin purée
2 teaspoons vanilla extract
4 large eggs plus 1 large egg yolk, at room temperature
1 cup/240 milliliters heavy cream, cold
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Fresh nutmeg, for grating


  • Prepare the crust: Heat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray.
  • Combine the graham cracker crumbs, sugar, melted butter and dash of salt in a large bowl; stir until all crumbs are moistened. (If making the crumbs from whole crackers, use a food processor to pulse the crackers to a fine consistency, then add the sugar, melted butter and salt, and pulse again to combine.)
  • Add the crumb mixture to the springform pan and use the bottom of a measuring cup to press it in an even layer and up the edges of the pan by about 1 inch. Bake until the crust is set, about 10 minutes. Remove from the oven and transfer to a cooling rack. Reduce oven temperature to 300 degrees.
  • As the crust cools, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine the cream cheese and sugar. Beat on low until smooth and combined, about 1 minute.
  • In a small bowl, combine the flour, cinnamon, ginger, nutmeg, cloves and salt. Continuing to mix on low speed, add the spice mixture, pumpkin purée and vanilla to the filling. Mix until smooth, about 1 minute, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
  • Increase the mixer speed to medium-low. Add the eggs and egg yolk, one at a time, beating until mostly mixed in before adding the next. Be careful not to overmix!
  • Grease the sides of the springform pan again with cooking spray. Pour the filling into the pan and smooth the top with a rubber spatula. Gently tap the bottom of the pan against the counter to release any air bubbles.
  • Bake on the middle rack at 300 degrees for 1 hour, or until the sides of the cheesecake are set and the middle jiggles slightly when shaken. To keep from overbaking, look for a 2- to 3-inch round in the center of the cheesecake to jiggle. Try not to open the oven door more than absolutely necessary to check the doneness! The change in temperature can cause the cheesecake to crack.
  • Turn the oven off and keep the oven door shut. Keep the cheesecake in the warm oven with the door closed for 1 hour.
  • Remove the cheesecake from the oven and carefully run an offset spatula or butter knife along the edge of the pan to loosen. Allow the cheesecake to sit at room temperature on a wire rack until no longer warm, about 1 hour. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 4 hours or until ready to serve.
  • Serve as is, or make the optional whipped cream: Combine the heavy cream, confectioners' sugar, vanilla and cinnamon in a large bowl and whisk with an electric mixer until soft peaks form. Serve each slice of cheesecake with the cinnamon whipped cream, if using, and a grating of nutmeg, if desired.


Pumpkin cheesecake image

Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort

Provided by Katy Gilhooly

Categories     Dessert

Time 2h25m

Number Of Ingredients 12

80g butter, melted, plus extra for the tin
275g digestive or ginger biscuits
1 large egg white (use the egg yolk in the filling, below)
800g full-fat soft cheese
425g can pumpkin purée
200g light brown soft sugar
50g plain flour
5 large eggs, plus 1 large yolk
400ml whipping cream
ground cinnamon or pumpkin spice, for dusting
25g pecans, chopped
3 tbsp caramel sauce


  • Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
  • Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
  • To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
  • Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
  • Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.

Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium


Rich and Creamy Pumpkin Cheesecake image

This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1/2 teaspoon cinnamon
2 (8 ounce) packages cream cheese, at room temperature
2 (8 ounce) packages light cream cheese, at room temperature
1 1/2 cups sugar
3 large eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves


  • Preheat the oven to 350°F.
  • Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
  • Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
  • Press the crumbs over the bottom (not the sides) of the prepared pan.
  • Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
  • Transfer to a wire rack and cool while preparing the filling.
  • To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
  • Beat the eggs one at a time.
  • Add the pumpkin, cream, vanilla and spices and beat just until mixed.
  • Pour the filing into the prepared crust.
  • Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
  • Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
  • Transfer the cheesecake to a wire rack to cool.
  • Cover and refrigerate the cake overnight.
  • Use a knife to cut around the side of the pan to loosen the cheesecake.

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From bhg.com
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Cheesecake Factory Pumpkin Cheesecake - Insanely Good top insanelygoodrecipes.com. Mar 8, 2022Press the mixture onto the bottom and sides of an 8-inch springform pan. Bake for 5 minutes. Set aside. Make the cheesecake filling: in a large bowl, beat together softened cream cheese, sugar, and vanilla with an electric mixer at medium speed until smooth and well …
From therecipes.info
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2020-11-09 In my opinion, the pumpkin pie spice makes the flavor of the crust just perfect! Once the crust is ready, beat together the cream cheese with the sugars until light and fluffy. This will take about 3 minutes – don’t rush it! Then add in the eggs, pumpkin, and heavy cream, followed by the vanilla and pumpkin pie spice.
From mybakingaddiction.com
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5 Strawberry Cheesecake with Cottage Cheese. Vanya 11. 3 Kasekuchen. Totka Stancheva 12. New York Cheesecake. Kristina Chernikova 41 3. 6 Baked Cheesecake. Elena Stefanova Jordanova 226 2. 2 Pumpkin and Quark Cheesecake with a Coconut and Biscuit Base.
From tastycraze.com
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2014-10-07 Preheat Oven to 350˚F. 1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese.
From natashaskitchen.com
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Preparing the Pumpkin Pie Layer. Step Five: Add milk, pumpkin puree, vanilla pudding packets, cinnamon, ginger and cloves to a large mixing bowl. Beat together with a mixer for 2 minutes. Pour and spread over the cream cheese layer. Place in the fridge for at least 4 hours or overnight.
From simplystacie.net
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From foodnetwork.com
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2021-10-20 Pulse on and off until finely ground, about 10 times. Measure out 2 cups into a medium bowl. Alternatively, crush graham crackers in a large resealable plastic bag. Add the granulated sugar, cinnamon, ginger, nutmeg, cloves, and allspice to the crumbs, stir to combine. Add the melted butter and stir.
From jessicagavin.com
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2019-09-20 This Pumpkin Cheesecake is a festive spin on classic cheesecake that’s perfect for Thanksgiving or Christmas dessert. It’s creamy with the perfect amount of pumpkin on top of a homemade graham cracker crust! Looking for more cheesecake recipes? Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake!
From cookiesandcups.com
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2021-11-12 First, preheat the oven to 325ºF. Next, add the cream cheese to a large bowl and beat on low with an electric mixer until creamed. Then, add pumpkin puree, cinnamon, ginger, nutmeg, maple syrup, brown sugar, and flour to the bowl and beat on low until smooth. Finally, crack 1 egg into the bowl with the pumpkin filling.
From cheeseknees.com
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2022-06-05 whipping cream, brown sugar, sugar, pumpkin, pumpkin spice, pie crust and 3 more Pumpkin Cheesecake Tarts MOUTH HALF FULL pumpkin, large egg yolk, tart shells, cream cheese, ground ginger and 7 more
From yummly.com
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2020-10-09 Butter the sides of the springform pan. Pour the cheesecake filling into the springform pan and smooth into an even layer. Place the pan back onto a cookie sheet and bake until the filling is slightly jiggly about 55-65 minutes. …
From easybudgetrecipes.com
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Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Step 4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly. Step 5. Combine sour cream, 1/3 cup granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake.
From verybestbaking.com
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2021-11-12 Push it into an even layer with 1 inch of crust up the sides. Cheesecake filling: Add softened cream cheese, pumpkin puree, white sugar, vanilla extract, and pumpkin spice to your stand mixer. Beat at medium-high speed until the cream cheese mixture is well combined. This will take 1-2 minutes.
From dinnerthendessert.com
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Keto Pumpkin Cheesecake with Almond Pecan Crust. 7. This keto pumpkin cheesecake has a nutty almond-pecan crust. It's a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie that I converted to be low-carb.
From allrecipes.com
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