PUMPKIN SPICE CHEESECAKE
Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 7h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN SPICE CHEESECAKE
Make and share this Pumpkin Spice Cheesecake recipe from Food.com.
Provided by jm0527
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes at 350°F, then cool.
- For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
- Beat in 3 large eggs until smooth.
- Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
- Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
- Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.
Nutrition Facts : Calories 345.3, Fat 22.3, SaturatedFat 13.1, Cholesterol 97.9, Sodium 320.9, Carbohydrate 31.6, Fiber 0.9, Sugar 19, Protein 5.9
PUMPKIN SPICE CHEESECAKE TOAST
Provided by Food Network Kitchen
Categories main-dish
Time 5m
Yield 8 toasts
Number Of Ingredients 0
Steps:
- Beat 3/4 cup pure pumpkin puree with 4 ounces softened cream cheese, 1/3 cup sour cream, 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice until smooth. Spread generously on 8 slices toasted brioche; dust with confectioners' sugar and more pie spice.
CHEATERS PUMPKIN SPICE CHEESECAKE
For those of you who want to please both pumpkin pie and cheesecake lovers without letting them know a cake mix is the base! This is from the Cake Mix Doctor cookbook. Times given do not cover refrigerator chilling time, from 1 hr. but preferably up to 24 hrs. to meld flavors.
Provided by Mareesme
Categories Cheesecake
Time 1h7m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven and preheat to 325 dg. Lightly grease a 13 x 9" baking pan with the softened butter or vegetable shortening. Set the pan aside.
- Measure out 1/2 C of the cake mix and set aside for the filling.
- Place remaining cake mix, melted butter and 1 egg in a large mixing bowl. Blend on low for 2 minutes Scrape down the sides of bowl with spatula. Batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1" up the sides of the prepared pan, smoothing it out with your fingers until top is smooth. Set pan aside.
- For the filling, place the cream cheese and condensed milk in the same mixing bowl used to make the crust and and blend about 30 seconds until combimed. Add remaining cake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat on medium for 1 minute then scrape down the sides of the bowl with spatula.
- Pour the filling onto the crust and spread so that filling covers the entire surface and reaches the sides of the pan.
- Place the pan in oven and bake until cheesecake looks shiny and center no longer jiggles when you shake the pan, about 40 to 45 minutes Remove pan from oven while you prepare topping. Leave the oven on.
- For topping, place the sour cream and brown sugar in a small mixing bowl and stir with spoon until well cimbined. Pour topping over the cheesecake and return pan to the oven.
- Bake until the topping sets, about 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, approximately 30 minutes.
- Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least 1 hr., but preferably 24 hours for the flavors to meld. Cut into squares and serve.
PUMPKIN SPICE CHEESECAKE BARS
This is what everyone asks me to bring to gatherings, no matter the season. These are easy and fabulous. Add a dollop of Cool Whip® on top (optional). Store in the refrigerator.
Provided by Jandeebee
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice in a bowl; mix on low speed until crumbly. Press into the bottom of a jelly roll pan.
- Beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust.
- Bake in the preheated oven until set, about 35 minutes. Let cool completely, about 30 minutes. Cut into bars and chill until ready to serve.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 56.2 g, Cholesterol 125.4 mg, Fat 25.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 11.9 g, Sodium 535.1 mg, Sugar 43.2 g
PUMPKIN CHEESECAKE
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
Steps:
- 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
SPICED PUMPKIN CHEESECAKE
This needs to chill overnight, so plan accordingly.
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
- Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
- Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
PUMPKIN SPICE CHEESECAKE & SALTED CARAMEL
Make an over-the-top, wow-inducing cheesecake when you make Pumpkin Spice Cheesecake with Salted Caramel. This pumpkin spice cheesecake beauty with salted caramel is calling your name. The pecans added to the caramel drizzle on top make it extra special.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350ºF
- Grease a 7-inch springform pan.
- In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Pour the mixture into the springform pan. With your hands or the bottom of a cup, press the crumbs flat against the bottom and then slightly up the sides of the pan (1/2 inch). Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce the oven heat to 325ºF.
- Arrange the oven racks so that one is on the bottom and the other is in the middle. Place a large casserole dish filled with hot boiling water into the oven on the bottom rack.
- Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into a small saucepan on low-medium heat. Bring to a slow boil. Once boiling, cook for 5 minutes stirring continuously.
- Remove the pumpkin from the heat and place into a food processor. Pulse until smooth, 1 minute. Drizzle in the cream and pulse until combined, 10 seconds. Add the cream cheese and pulse until combined, 20 seconds. Add the eggs and pulse until combined, 15 seconds. Do not over mix the filling or you will incorporate too much air and the cheesecake will rise too high during baking, and then fall, leaving a crater in the middle.
- Pour the filling into the springform pan. Place in the oven on the middle shelf and bake for 1 1/2 hours. Resist the urge to open the oven door. Once the cheesecake has cooked, turn off the oven, open the door and let the cheesecake cool for 60 minutes in the oven. Do not touch it. Remove the cheesecake from the oven, and gently remove the edge of the springform pan. Let it cool on the counter until room temperature. Store in the fridge until ready to serve.
- To make the caramel sauce, place the sugar and water in a small saucepan on medium heat. Whisk to dissolve the sugar. Once dissolved, do not stir until you add the cream. Let the sugar mixture boil until 350ºF or until it turns a caramel color, roughly 10 minutes. Turn the heat to low and slowly whisk in the cream and salt. Let the caramel bubble on the heat for a minute or two to thicken. Transfer to a storage container to let cool.
- To make the candied pecans, heat the butter and sugar in a frying pan on medium heat until it starts to bubble. Add the pecans and cook until they brown. Place onto a piece of parchment paper to cool.
- To make the whipped cream, add the heavy cream and sugar to the bowl of a stand mixer that has been chilled. With the whisk attachment, whip until stiff peaks. Store in an airtight container in the fridge until ready to use.
- To assemble the cheesecake, remove it from the bottom of the springform pan and transfer to a serving plate or stand. Drizzle the cheesecake with the salted caramel. You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency. With a whipped cream dispenser, a piping bag or a spoon, decorate the cheesecake with whipped cream. Place half of the candied pecans in the middle of the cake. Cheesecake can be stored in the fridge for 4 days.
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
PUMPKIN CHEESECAKE ENCHILADAS
You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
- Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
- Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
- Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
- Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g
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