How To make Pumpkin Pie Cheesecake
3 tb Butter or margarine; melted
8 oz Cream cheese; softened
1 cn Sweetened condensed milk
16 oz Solid-pack pumpkin
2 ts Pumpkin pie spice
1/2 ts Salt
1 ts Vanilla extract
2 Eggs; beaten
Preheat oven to 350~. Grease 9" pie plate. In small bowl, combine crumbs and butter; press firmly on bottom of prepared pie plate. In large bowl, with electric mixer at medium speed, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, pie spice, salt and vanilla; mix well. Stir in eggs. Pour mixture into prepared crust. Bake 50-55 minutes, or until center is set. Cool in pan on wire rack. Refrigerate 2 hours, or until chilled. Source: Holiday Baking - Woman's Day Magazine - Volume IV, Number 4. Dottie Cross - tmpj72b. MM: Patti - vdrj67a. -----
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LOOK at How EASY it is to Make PUMPKIN CHEESECAKE , Without WRAPPED IN FOIL, Can’t Get Any Easier!
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the EASIEST way to make a pumpkin cheesecake now let me tell you after doing it like this I will never do my cheesecakes any other way! I learned that the cheesecake does not need to be in the water bath! ???? it’s seriously the easiest and hassle free now making cheesecake will never be this easy! And the best part crack free it’s just PERFECT
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
After 1 hour make sure the center it’s slightly jiggly! The end will be set once it’s done ☺️
Tip: make sure all ingredients are at room temperature
CRUST:
20 cookies of your choice
1/4 cup pecans
4 tbsp brown sugar
1 tbsp white sugar
4 tbsp melted butter
PUMPKIN CHEESECAKE:
32 oz cream cheese
1/4 c sugar
Pinch of salt
2 tsp pumpkin pie spice extract
2 tsp vanilla extract
1/2 cup sour cream
15 oz pure pumpkin
14 oz sweetened condensed milk
1/4 cup APF
1 1/2 tsp pumpkin pie spice
4 eggs
1 serving of love ????
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#pumpkinpie #cheesecake #pumpkincheesecake
No Bake Pumpkin Pie Cheesecake Recipe
I'm sharing how to make a No Bake Pumpkin Pie Cheesecake Recipe. This No Bake Cheesecake Recipe is simple and easy to make!
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More Pumpkin Recipes
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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Cake Pan
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NO BAKE PUMPKIN PIE CHEESECAKE RECIPE
Ingredients
250g / 9oz Gingernuts or Ginger Snap Cookies
1 Stick / ½ Cup / 113g Butter, Melted
2 Cups / 500ml Whipping Cream
250g / 9oz Cream Cheese
1 Cup / 125g Powdered Sugar
½ Cup / 100g Brown Sugar
1 Cup Pumpkin Puree
¼ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
Whipped Cream to serve
Instructions
Crush the cookies using a food processor or in a plastic bag using a heavy object like a rolling pin or frypan.
Place the cookies into a bowl and add in the melted butter. Mix to combine.
Pour the crumbs into a lined 8inch or 20cm springform cake pan and use a spoon or flat bottom of a glass to spread it into an even layer.
Whip the cream until softly whipped and set to the side.
In a large mixing bowl combine the cream cheese and sugar together until smooth.
Add the pumpkin puree and spices into the bowl with the cream cheese mixture and mix together until combined. Pour in the whipped cream and fold together until combined.
Pour the cheesecake filling into the cake pan and place into the fridge for at least for hours or overnight to set.
Serve topped with whipped cream.
Notes
You can use homemade pumpkin puree instead of canned.
Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture.
The cheesecake will set enough from the fridge but keep it cold or it will start to soften.
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How to Make Pumpkin Cream Cheese Pie
Are you looking for a twist on the traditional pumpkin pie to serve this year at Thanksgiving? imperialsugar.com. Combining a cream cheese pie and a pumpkin pie is already a good idea, but when you add creme chantilly and homemade candied pecans, it skyrockets to a whole new level of WOW! This dessert recipe is especially great for the fall season and Thanksgiving and Christmas holiday. #imperialsugar #dessert #recipe #creamcheese #pie #pumpkinpie #creamcheese
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Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake
Learn how to make a Pumpkin Cheesecake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pumpkin Cheesecake Recipe!
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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How to Make EASY Pumpkin Layer Cheesecake
In this video we are going to show you a super easy dessert that only takes minutes to make. Today we are making Pumpkin Layer Cheesecake. This cheesecake makes eight servings. It starts off with a traditional cheesecake layer topped with a layer of pumpkin cheesecake all in graham cracker crust.
For this recipe you will need:
• Two eight-ounce packages of cream cheese – these need to be softened
• ½ cup of white sugar
• ½ tablespoon of vanilla extract
• Two eggs
• ½ cup of pumpkin puree
• ½ teaspoon of ground cinnamon
• A dash of ground cloves
• A dash of nutmeg
• One 9 inch ready to use graham cracker pie crust
• ½ cup of whipped topping
1.) Pre heat your oven to 350 degrees Fahrenheit or 176 degrees Celsius
2.) In a large bowl, combine cream cheese, sugar and vanilla. Mix until smooth. Add eggs and mix until blended.
3.) Remove 1 cup of the batter and place into a separate bowl. Add pumpkin, cinnamon, cloves and nutmeg and stir gently until well blended.
4.) Carefully spread the cream cheese batter into the ready to use crust.
5.) Now top with the pumpkin cream cheese batter.
6.) BAKE at 350 degrees Fahrenheit or 176 degrees Celsius for 35 to 40 minutes or until center is almost set.
7.) Once cool, refrigerate cheesecake a minimum of 3 hours or overnight before serving
Always be safe and do not injure yourself or others while using sharp knives and cooking instruments. Take care not to burn yourself or others while cooking.
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