No Bake Spiced Cheesecake Food

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NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE



No-Bake Layered Pumpkin Spice Cheesecake image

This is my family's favorite version of pumpkin pie. Top the cake off with more whipped topping if you like.

Provided by mightymight81

Categories     Pumpkin Cheesecake

Time 45m

Yield 8

Number Of Ingredients 6

1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
½ cup white sugar
½ teaspoon pumpkin pie spice
1 (9 inch) prepared graham cracker crust
½ (8 ounce) container whipped topping (such as Cool Whip®)

Steps:

  • Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
  • Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
  • Refrigerate for at least 30 minutes, or until ready to serve.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 37.8 g, Cholesterol 30.8 mg, Fat 20.6 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 335.3 mg, Sugar 27.4 g

HOLIDAY SPICE CHEESECAKE



Holiday Spice Cheesecake image

Here is THE perfect dessert to top off Christmas dinner. It's simply stunning with a filling that's creamy and rich with brown sugar, cinnamon and allspice. It freezes well, so busy holiday cooks can make it a month in advance, then defrost in the fridge and trim with whipped cream before serving.-Colleen Arnold, Sublette, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 18

9 whole graham crackers
3/4 cup chopped walnuts
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed brown sugar
4 large eggs, lightly beaten
2 cups sour cream
2-1/4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon

Steps:

  • Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.

Nutrition Facts : Calories 358 calories, Fat 24g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 239mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.

SPICED CHEESECAKE



Spiced Cheesecake image

I have a friend who loves spice cake. Now, she loves this spiced cheesecake, too. Very nice and light and the nut crust is perfect with the spicy flavors of the filling.

Provided by P48422

Categories     Cheesecake

Time 1h25m

Yield 1 9inch cheesecake

Number Of Ingredients 12

2 cups pecans, toasted (or walnuts or hazelnuts or almonds or a mixture, 8 oz)
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
2 lbs full-fat cream cheese
1 cup mascarpone cheese
1 1/4 cups granulated sugar
2 large eggs
1 pinch salt
1 teaspoon fresh lemon juice or 1 teaspoon orange juice
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1/4 teaspoon grated nutmeg (fresh is preferable)

Steps:

  • Oven to 325 degrees F.
  • Wrap the bottom of the springform pan tightly in foil.
  • CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
  • Just until the nuts are in very, very small pieces, not a paste!
  • Turn out into a bowl, add the melted butter and mix until it comes together.
  • Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
  • Cool to room temperature.
  • FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
  • Using the paddle attachment on med-low speed, beat just until smooth.
  • Add the remaining ingredients and mix on low speed until well combined.
  • Pour the filling over the crust.
  • Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
  • Pour water into the baking pan until it comes half-way up the sides of your springform pan.
  • Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
  • This should take about 45-55 minutes.
  • Do not overbake!
  • Don't worry about the jiggle- the cake will firm up while chilling.
  • Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
  • Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
  • NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
  • It is best if if made the day before you serve it.

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