The BEST Pumpkin Cheesecake
This pumpkin cheesecake is a classic dessert to serve at any gathering with family and friends. It is packed with pumpkin flavor, a crunchy Graham cracker crust and a whipped cream cheese frosting! Bake this easy make ahead treat for Thanksgiving, the Holidays or just any fall day!
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NEW!!! Best No Bake Pumpkin Pie Recipe on the Internet – 5 Minute Recipe – The Hillbilly Kitchen
No Bake Refrigerator Pumpkin – No Eggs - Easy No Fail – Pumpkin Cheesecake - The Hillbilly Kitchen
This is a new recipe that is sure to become a family favorite. It is the easiest pie recipe ever. I will admit that I got the idea off the internet, but the recipe is my own. I used my son-in-law Andrew as my taste tester and when he asked for a second Bret sized piece, I knew it was a keeper ????
This pumpkin pie tastes very similar to a traditional baked pumpkin pie. However, the texture is totally different. It is light and fluffy, very creamy and smooth. I expect lots of folks will prefer it over a traditional pumpkin pie. What’s more easy does not even start to describe how easy it is to make!
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Ingredients:
15 ounce can Pumpkin Puree
8 ounces softened Cream Cheese
½ cup Brown Sugar
2 teaspoons Pumpkin Pie Spice
1 Teaspoon Real Vanilla
¼ teaspoon Salt
2 cups Fresh Sweetened Whipped Cream or Cool Whip - (3103) How to Make Fresh Homemade Whipped Cream - The Hillbilly Kitchen - YouTube
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The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!
Cream Cheese Pumpkin Pie - Creamy Pumpkin Pie Recipe - Step by Step - How to Cook Tutorial
How to Make - Cream Cheese Pumpkin Pie - Creamy Pumpkin Pie Recipe -
Sweet Potato Cheesecake Pie (Vol. 2 Cookbook) Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Pumpkin Pie recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Sweet Pot Cheesecake Pie (Vol. 2 Cookbook)
2 CUPS COOKED SWEET POTATOES
3/4 CUP PACKED BROWN SUGAR
3/4 CUP GRANULATED SUGAR
8 OZ. CREAM CHEESE (ROOM TEMP)
1/2 STICK SALTED BUTTER (ROOM TEMP)
3 EGGS
1/2 CUP MILK OR WHIPPING CREAM
1/2 TSP. CINNAMON
1/4 TSP. NUTMEG (OPTIONAL)
With a whisk attachment use
mixer and beat potatoes until
creamy (put in bowl and set
aside.)
Add sugars, cream cheese, and
butter to mixer-mix until fluffy.
Add eggs, potatoes, milk,
cinnamon, nutmeg and whisk
well.
Pour in 9” unbaked pie shell.
Bake 50 minutes at 325
degrees.
Note: Substitute Canned or Cooked pumpkin for sweet potatoes if desired
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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.
Pumpkin Cheesecake | Thanksgiving Recipe
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32 oz Cream Cheese
3/4 Cup Sugar
2 Tbsp All Purpose Flour
3/4 Cup Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1 Tbsp Vanilla Extract
3 Large Eggs
10 Inch Graham Cracker Pie Crust