No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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Pumpkin Swirl Cheesecake Bars
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Pumpkin Swirl Cheesecake Bars - are ultimate fall treat with gooey walnut base and thick pumpkin layer with a delicious cream cheese swirled in. If you love both pumpkin pie and cheesecake, these rich bars are the perfect dessert for you!
Ingredients:
2/3 cup (150 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar
1 egg
1 cup (120 g) all-purpose flour
2/3 cup (80 g) walnuts, ground
1/4 tsp salt
2/3 cup (150 g) heavy cream
1/3 cup (70 g) sugar
1 1/3 cup (300 g) cream cheese
1 egg
1 tsp vanilla extract
1/3 cup (40 g) all-purpose flour
1 1/3 cup (300 g) pumpkin puree (NOT pumpkin pie filling!)
2 tsp pumpkin pie spice
1/3 cup (40 g) all-purpose flour
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Preheat oven to 350 F (180 C).
Line a 9×9″ baking pan with parchment paper, leaving excess paper overhanging.
Beat together butter and light brown sugar.
Whisk in egg.
Add flour and mix well to combine.
Add walnuts and salt and mix well.
Press the mixture into the bottom of the prepared pan.
In another bowl, whip up heavy cream.
Add sugar and mix well.
Add cream cheese and beat to combine.
Whisk in egg and vanilla extract.
Add flour and stir well to combine.
Set aside 200g of the filling.
Add pumpkin puree, pumpkin pie spice and flour to the rest of the filling. Mix well to combine.
Pour the pumpkin filling over the walnut base.
Dollop reserved filling on top and swirl with a toothpick, butter knife or skewer to create a marble effect.
Bake in preheated oven until just set, for about 40-50 minutes.
Let cool completely in the pan
then refrigerate until set, about 2 hours, before slicing into squares.
Enjoy! :)
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Pumpkin Cheesecake Bars | Dessert Recipe
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Pumpkin Cheesecake Bars with Gingersnap Crust
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These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
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PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here*
INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour
Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed:
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)
Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter
METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.
Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.
In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.
Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.
Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Marbled Pumpkin Cheesecake Recipe | Desserts Recipe | Rosa Recipes
Marbled Pumpkin Cheesecake Recipe | Desserts Recipe | Rosa Recipes
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Creamy, decadent, and delicious, you’ll love the pretty swirling effect and the gingersnap twist on the traditional graham cracker crust. The crust is made crunchy but not too crispy with a mixture of crushed gingersnap cookies, pecans, and butter. This tasty base is filled with a cheesecake filling of cream cheese, sugar, vanilla, and eggs. This is swirled with a pumpkin pie filling of sugar, canned pumpkin, cinnamon, and nutmeg. Marble it, bake it, and slice it thick for all the pie fans! This year's dessert will be memorable for having a pumpkin pie that’s richer than ever!
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