How To make Pumpkin Harvest Cheesecake
3/4 C Chocolate wafer crumbs
1/3 C Pecans, finely chopped
3 Tb Butter
1 1/2 C Canned pumpkin
3 Eggs, room temperature
1/2 C Brown sugar, firm packed
1 1/2 Ts Cinnamon
1/2 Ts Ground ginger
1/2 Ts Nutmeg
3 Pk Cream Cheese, 8 Oz. Pkgs.
- softened 1/2 C Sugar
1 Tb Cornstarch
Crust: Heat oven to 350F/180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot
water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Source: Philadelphia Cream Cheese promo in Canadian Living magazine [Nov 94]
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Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
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Pumpkin Cheesecake Recipe//The Global Chameleon
Pumpkin's aren't just for carving! Join me throughout October for a new fall recipe each week! To kick things off, try this phenomenal Pumpkin Cheesecake Recipe. Pumpkin mania begins...now!
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Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Pumpkin Harvest Cheesecake - Kitchen Cat
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★ Kitchen Cat ★ Pumpkin Harvest Cheesecake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Nutmeg
1/2 c : Brown Sugar, Firm Packed
1 tb : Cornstarch
1/2 c : Sugar
1 1/2 ts : Cinnamon
3 pk : Cream Cheese, 3x250g
3 tb : Butter
3 : Eggs, Room Temperature
1/2 ts : Ground Ginger
3/4 c : Chocolate Wafer Crumbs
1/3 c : Pecans, Finely Chopped
1 1/2 c : Canned Pumpkin
PUMPKIN SWIRL CHEESECAKE
PUMPKIN SWIRL CHEESECAKE
Crust recipe: approx 30 to 35 Ginger Snaps
1/2 cup Pecans
1/3 cup melted Butter
Place the crust ingredients into a food processer and pulse until crumbly. Pour into a buttered 9 inch springform pan. Cover the outside of the springform pan with aluminum foil to insure no leaks. Place the springform pan into a roasting pan to allow for a water bath.
Filling:
4 - 8-ounce packages softened Cream Cheese
1-1/2 cups Sugar
5 Eggs
1 tablespoon Vanilla Extract
pinch of Salt
1 cup canned 100% Pure Pumpkin
1/2 teaspoon Pumpkin Pie Spice
Boiling Water
Mix the cream cheese and sugar together until smooth. With the mixer running, add the eggs one at a time letting each egg mix in a bit before adding the next. Add the vanilla extract and salt and mix in. Pour into the cooled crust saving 1 cup of the mixture. Add canned pumpkin and the Pumpkin Pie Spice and stir together. Pour the pumpkin mixture on top of the cream cheese mixer and swirl with the blade of a dinner knife.
Place the springform pan into a roasting pan. Pour hot water halfway up the outside of the springform pan to give it a water bath. Bake at 350 degrees F for 1 hour and 15 minutes. The cake will be done when the center is no longer jiggly. Turn off the oven and open the door. Leave the cake inside the oven to totally cool before removing. Tends to not crack that way.