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. -----
How To make Pumpkin Pie Cheesecake's Videos
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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Cake Pan
Offset Spatula
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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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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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The Perfect Pumpkin Cheesecake | Genevieve Ko | NYT Cooking
Fluffier than cheesecake or pumpkin pie, Genevieve Ko’s new recipe combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust. The warmth of ginger, ground and candied, ties together the other warming spices: cinnamon, cardamom and turmeric for flavors reminiscent of — and as soothing as — turmeric tea and chai.
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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!
How To Make A Delicious Pumpkin Cheesecake
This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
???? FULL RECIPE HERE:
???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
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????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion
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#simplyhomecooked #cheesecake #pumpkinrecipes
The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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