Pumpkin Cream Cheese Dessert Recipes

PUMPKIN CREAM CHEESE DESSERT

Pumpkin Cream Cheese Dessert image

This light and delicious three layered pumpkin dessert is a nice alternative to pumpkin pie. An easy to make graham cracker crust forms the foundation for cream cheese and pumpkin layers topped with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by BZEEFMOM

Categories Fruits and Vegetables Vegetables Squash

Time 3h

Yield 24

Number Of Ingredients 15

Ingredients

½ cup butter
⅓ cup white sugar
24 graham crackers, crushed
2 eggs
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
¼ cup water
1 (15 ounce) can pumpkin
3 eggs, separated
½ cup milk
½ cup white sugar
½ teaspoon salt
2 teaspoons ground cinnamon
½ pint whipped cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
In a small bowl, dissolve the gelatin in water.
In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 26.3 g, Cholesterol 61.8 mg, Fat 10.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 209.8 mg, Sugar 18.7 g

CREAM CHEESE PUMPKIN BARS

Cream Cheese Pumpkin Bars image

I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1-1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Steps:

Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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