Thanksgiving Treat! || Double Layer Cheesecake Pumpkin Pie
Do you know what you're bringing to Thanksgiving this year? If not, we got you! Allow Karen Delgado of MiCocinaRapida to walk you through her amazingly delicious Double Layer Cheesecake Pumpkin Pie recipe. See below for recipe!
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Ingredients:
25 Oreo cookies
5 Tablespoons of melted butter
4 (8 oz.) Cream Cheese bricks
4 eggs
1 ½ Cups of Sugar
1 Cup of Pumpkin Puree
1 Tablespoon of Vanilla Extract
1 ½ Teaspoons of Cinnamon
½ Teaspoon of Ginger
¼ Teaspoon of Ground Cloves
Instructions:
For the Crust:
- In a food processor, process the 25 Oreo cookies and 5 tablespoons of melted butter. The cookie crumb mixture should stick together when squeezed.
- Pour into a springform pan and spread evenly to form the bottom layer of your crust. Place in freezer to set while you make cake filling.
For the Filling:
Step 1:
- Make sure your cream cheese is at room temperature, and place it in a mixing bowl
- Add the sugar and mix until it is creamy with no lumps
- Add the eggs, one at a time
- Add vanilla extract
- When all ingredients have been mixed together completely, place half of the filling in a separate mixing bowl (for the pumpkin pie layer!)
- Spread the other half of the batter evenly onto the Oreo cookie crust. Give it a little shake to make sure it is spread evenly.
Step 2:
- In the remaining batter add: the cinnamon, ginger, cloves and pumpkin puree.
- Mix together until well blended
- Spread pumpkin pie mixed batter evenly over cream cheese layer. Be sure to do this gently to keep them separate.
- Bake in a pre-heated oven at 300 degrees for 45-50 minutes (until center is set).
Let cool completely, then refrigerate for at least 3 hours (overnight is ideal)
After pie has been chilled release from springform pan & enjoy!
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Double Layer Pumpkin Pie
Yummy Double Layer Pumpkin Pie. One layer of traditional Pumpkin Pie and the other Delicious cheesecake. Quick and easy to put together. Recipe Listed Below:
Double Layer Pumpkin Pie
4 oz Cream Cheese
1 Tbsp Milk
1 Tbsp Sugar
1 1/2 C. Frozen Whipped Topping thawed (Cool Whip)
1 (9inch) Prepared Graham Cracker Crust
1C. Milk
2 (3.4oz) Packages Instant Vanilla Pudding mix
1 (15oz) can Solid Pack Pumpkin Puree
1 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/4 Tsp Ground Cloves
In a large Bowl, Whisk together cream Cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin puree, cinnamon,ginger and cloves. When thickened, spread over cream cheese layer. Refrigerate for 4 hours or until set.
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Double Layer Pumpkin Cheesecake | Circle Kitchen
Double Layer Pumpkin Cheesecake from the Circle Kitchen! Full recipe here:
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Pumpkin Cheesecake Recipe for Beginners (How to Make 2-Layer Pumpkin Cheesecake Fall Dessert)
Making the best pumpkin cheesecake recipe for beginners. In this recipe video, we'll show you how to make 2-layer pumpkin cheesecake. This Fall dessert is a great alternative to pumpkin pie!
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This pumpkin cheesecake recipe is easy and has that delicious pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie, which is as good as it sounds. The only thing difficult about this cheesecake is waiting for it to cool down so you can chow down! This pumpkin cheesecake is delicious by itself but is just amazing when you add some of caramel sauce and whipped cream. This is the perfect thanksgiving dessert. It’s inspired by Autumn, Fall recipes and makes your home smell incredible. Cheesecake is so delicious but you can make it even better by adding pumpkin!
If you love this how to make the best pumpkin cheesecake, let us know what you think in the comments below! #dished #pumpkin #cheesecake
Ingredients for making pumpkin cheesecake recipe:
120 grams graham crackers
1/4 cup of butter (melted)
16 ounces cream cheese (softened)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground clove
1 pinch ground nutmeg
Frozen whipped topping (thawed)
Instructions for making the best 2-layer pumpkin cheesecake:
- First in a large bowl add your crushed graham crackers
- Now add your melted butter to the bowl
- Mix everything together
- Now in a cake mold pour in your graham cracker mixture
- Pack in the mixture using a glass
- Wrap parchment paper around the edges
- In a large bowl add your cream cheese
- Followed by adding your sugar
- Now add in your vanilla extract
- Mix everything together
- Now gradually add in your eggs
- Set aside 1 cup of your batter
- Now add your pumpkin puree to the bowl
- Followed by your ground cinnamon
- Season lightly with your ground clove
- And also with your ground nutmeg
- Add your first layer of cheesecake mixture into the pan
- Smooth it out with a spatula
- Now add your layer of pumpkin infused cheesecake mix
- Smooth it out by shaking the dish
- Wrap the outside of the dish in aluminium foil
- In a deep baking sheet add 1 inch of water
- Put your cake mold in the water bath sheet
- Bake in the oven at 325F for 35-40 minutes
- Add some whipped topping on top
- Your pumpkin cheesecake is now ready to serve
➡️ If you recreate this pumpkin cheesecake recipe please link and mention us in your video so we can find you and give you a shout out!
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This pumpkin cheesecake recipe is part of our essential recipes series:
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The best recipes of your day: easy to prepare
INGREDIENTS:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate 4 hours, or until set.
How to make Pumpkin Pie Cheesecake Bars
How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.