How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
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Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.
Maple Pumpkin Bundt Cake with Cheesecake Filling and Maple Candied Walnuts!!
#pumpkin #cake #cakerecipe
If you haven’t already decided on what dessert to serve for your Thanksgiving dinner, you should seriously consider trying this indulgent Maple Pumpkin Bundt Cake recipe. This not too overly sweet dense cake serves 12-24 people. This cake should be baked the day before you plan to serve it to give it enough time to set and develop the flavours. There are several components to this dish which may be time consuming, but I don’t recommend skipping any because they all add to the decadence of this dessert.
If you like what you see please like, share and subscribe. Hit that notification bell so you never miss an episode! Also, if you try this recipe please let us know in the comments below :)
Ingredients:
Pumpkin Cake
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
1 tsp ground ginger
¼ tsp salt
10 tbsp unsalted butter
½ cup white sugar
(for more sweetness add 1 cup white sugar)
¾ cup brown sugar
⅓ cup maple syrup
2 eggs
1 ¼ cup pumpkin puree
Pumpkin Cheesecake
1 250g package cream cheese
½ cup pumpkin puree
2 tbsp sour cream
¼ cup maple syrup
⅔ cup white sugar
3 tbsp flour
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 egg
Maple Cream Cheese Glaze
⅓ cup cream cheese
6 tbsp powdered sugar
1 tsp butter
2 tbsp maple syrup
1 tsp vanilla
Maple Candied Walnuts
½ cup chopped walnuts
¼ cup maple syrup
⅛ tsp salt
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#pumpkinpie #pumpkincheesecake #cheesecake #cheesecakerecipes #cheesecakerecipe #thanksgivingdinner #thanksgiving #thanksgivingrecipe #thanksgivingdessert #thanksgivingdesserts #dessert #desserts #dessertrecipe #recipe #baking #holidaybaking #hoilday #holidaymeal #sakafetefood #sakafetefoodies
Chocolate Pumpkin Cheesecake | Delish
The Thanksgiving dessert of your dreams has arrived.
DIRECTIONS
1. Preheat oven to 350º and position an oven rack in the middle of the oven. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, flour, pumpkin pie spice, cinnamon, and vanilla and beat until combined and no clumps remain. Set aside.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
3. Coat a 9 springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
4. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.)
5. If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
6. When ready to serve, drizzle with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.
INGREDIENTS
3 8-oz. blocks cream cheese, softened
1 15-oz. can pumpkin purée
4 large eggs
3/4 c. sugar
1/2 c. light brown sugar
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
2 tsp. vanilla extract
FOR OREO CRUST
24 whole oreos
6 tbsp. melted butter
FOR SERVING
1/3 c. semisweet chocolate chips, melted
1/4 c. Caramel
Whipped cream or Cool Whip, for topping
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Fall Time Maple Pumpkin Cheesecake | Featuring Lisa Allen!
If you love pumpkin but more than just carving them, this is the recipe! Featuring my best friend/mom Lisa Allen, we get a head start on my favorite fall festivity: baking!
Ingredients for the Cheesecake:
1 1/4 Cups of Graham Cracker crumbs
1/4 cup of Sugar
1/4 cup of Margarine (melted)
3: 8 oz. packages of Cream Cheese
1/4 cup of Maple Syrup
1 1/2 teaspoons of Ground Cinnamon
1 teaspoon of Ground Nutmeg
1/2 teaspoon of Salt
Ingredients for the Maple Glaze:
1 cup of Whipping Cream
3/4 cup of Maple Syrup
1/2 cup of Chopped Pecans
Thanks for Watching!
Macro Friendly Pumpkin Cheesecake Recipe | Holly T. Baxter | Biolayne
It turns out, with some smart substitutions, you can absolutely have your cake AND eat it too! Try out my Pumpkin Cheesecake recipe and let me know how you like it in the comments!
Recipe Makes 12 Servings
Base
400g Graham Crackers
125g I Can't Believe It's Not Butter (light)
6g Powdered Sucralose
Filling
900g 4 pks Fat Free Cream Cheese (Great Value)
45g All Purpose Flour
425g Pure Pumpkin (Libby's)
175g Brown Sugar Blend (Truvia)
20g Powdered Sucralose
250g Egg Beaters
1 tsp Cinnamon or Pumpkin Spice
Toppings (optional) not included in macro count
2 TBSP Sugar-free Maple Syrup
100g Honey Pecans (Fresh Gourmet)
20ml Caramel Sauce
MACROS PER SERVING
15.8g Protein
50.2g Carbohydrate
8.2g Fat
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Method
1. Pre heat oven to 370 F. Line a cheesecake tin with baking paper and cover with foil to stop any leaks!
2. Prepare the base by blending the listed ingredients in a food processor. Place in tin and bake for 10 minutes. Remove and allow to cool.
3. Meanwhile, combine the filing ingredients. Make sure you add the egg beaters last in 50ml aliquots. Don’t over-beat the eggs or you will end up with a cracked cheesecake.
4. Bake for 50 mins then turn off the oven and crack the door slightly and allow to slowly cool to room temperature. Remove cheesecake and refrigerate overnight to allow to fully set.
5.Decorate with pecans, caramel and fat free frosting on the day you want to serve !
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Pumpkin Pie Meets Cheesecake: Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath!
Recipe:
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (113g)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Pumpkin Cheesecake
⅔ cup canned pumpkin (168g)
1 ½ teaspoons pumpkin spice:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9x9 baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Crust
00:11 Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
00:15 In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
01:49 In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
02:39 Add sour cream and vanilla extract and stir until combined.
03:00 Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
04:37 Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
05:33 Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days.
Baking pan
This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
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