FLUFFY PUMPKIN CHEESECAKE
This is my adaptation of a Better Homes & Gardens recipe for New York Style Cheesecake-- only my version makes the ENTIRE thing pumpkin, and is much lighter and fluffier. I think my methodology is easier too and it came out utterly divine. It calls for using an entire 28-oz can of canned pumpkin so you don't have to worry about leftover pumpkin (though as a pumpkin lover who gets frustrated that canned pumpkin is only available in stores in the fall, "leftover pumpkin" is a foreign phrase in this house. :) ) This is also a correction-- I had it down for 15 oz, it really IS 28 oz. I also corrected the crust instructions-- start with 1/4 cup milk, and if you can't run the beater through the crust, add more. I usually use 2% milk, but vanilla or pumpkin pie soymilk will add to it awesomely. :D I used three 8-oz bricks of store-brand cream cheese. (It was almost $2 cheaper than Kraft Philadelphia.) You can probably also use a tub of whipped cream cheese or Tofutti and it'd come out just as good. This is an awesome and delicious dessert to have year-round, but makes a really nice fall and early winter party cake and is a rich and tasty alternative to traditional pumpkin pie.
Provided by the80srule
Categories Cheesecake
Time 1h55m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
- Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
- Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
- Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
- As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
- Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
- Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
- Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
- When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
- When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
- Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
- When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
- Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.
Nutrition Facts : Calories 682.8, Fat 39.7, SaturatedFat 24.1, Cholesterol 219.6, Sodium 349.4, Carbohydrate 69.2, Fiber 1.2, Sugar 46.8, Protein 13.7
PUMPKIN FLUFF
Steps:
- Mix pumpkin, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla extract together until blended.
Nutrition Facts : Calories 155 calories, Carbohydrate 23.7 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 6.2 g, Sodium 315.8 mg, Sugar 18.6 g
PUMPKIN-CHEESE FLUFF
This is one of those "easy" guilt-free desserts. It can be served in a large glass bowl or served in individual dessert plates or bowls. Then you would top each with the Cool Whip & garnish. This can be prepared a day ahead to save you time.
Provided by Reta Smith @bob
Categories Puddings
Number Of Ingredients 11
Steps:
- Whip pumpkin & room temp. cream cheese, spices, Splenda, molasses & vanilla until smooth. Fold in One-Half container Cool Whip. Pile into serving dish. Top with other half Cool Whip & sprinkle with crushed gingersnaps, if you wish.
PUMPKIN FLUFF DIP
This is a creamy, fluffy pumpkin dip that is served with ginger snaps, vanilla wafers and/or cinnamon graham crackers. Fast and easy to make and great to take to pot luck dinners. You can make this healthier by using fat free/sugar free ingredients.
Provided by Crafty Lady 13
Categories Dessert
Time 35m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
- Fold in the thawed whipped topping.
- Chill in the refrigerator until serving.
- Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
PUMPKIN YOGURT FLUFF
Healthy and delicious pumpkin yogurt fluff. Serve with ginger snaps or graham crackers.
Provided by Corrine Gay
Categories Pumpkin Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 26.3 g, Cholesterol 1.1 mg, Fat 3.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 651.3 mg, Sugar 7.9 g
More about "pumpkin cheese fluff food"
PUMPKIN CHEESECAKE FLUFF - BAREFOOT IN THE PINES
From barefootinthepines.com
4.5/5 (2)Total Time 33 minsCategory SweetsCalories 95 per serving
- Cook over medium-low heat until sugar is melted and spices are fragrant, about 3 minutes. The pumpkin will be dark brown and shiny.
PUMPKIN CHEESECAKE FLUFF - WANNA BITE
From wannabite.com
Estimated Reading Time 2 mins
3-INGREDIENT PUMPKIN FLUFF - TASTEFULLY ECLECTIC
From tastefullyeclectic.com
PUMPKIN CHEESECAKE TRIFLE RECIPE - MOM ON TIMEOUT
From momontimeout.com
PUMPKIN FLUFF DESSERT DIP ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
10 BEST CREAM CHEESE FLUFF RECIPES | YUMMLY
From yummly.com
PUMPKIN CHEESECAKE FLUFF - BARIATRIC FOODIE
From bariatricfoodie.com
Estimated Reading Time 2 mins
PUMPKIN PIE OREO CHEESECAKE FLUFF - BACK FOR SECONDS
From backforseconds.com
EASY PUMPKIN FLUFF PIE - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
BEST SWEET PUMPKIN FLUFF DIP RECIPE - SAVORY EXPERIMENTS
From savoryexperiments.com
PUMPKIN FLUFF DIP RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
PUMPKIN FLUFF RECIPES - FOOD NEWS
From foodnewsnews.com
PUMPKIN FLUFF - AN EASY NO BAKE DESSERT - FLAVOR MOSAIC
From flavormosaic.com
PUMPKIN FLUFF DIP - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PUMPKIN CHEESECAKE FLUFF | RECIPE | PUMPKIN CHEESECAKE RECIPES ...
From pinterest.com
PUMPKIN FLUFF DIP (EASY RECIPE) - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
MARSHMALLOW PUMPKIN FLUFF DIP RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
PUMPKIN PIE WITH MARSHMALLOW FLUFF | YANKEE MAGAZINE
From newengland.com
PUMPKIN FLUFF WITH CREAM CHEESE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN DIP (5-INGREDIENT RECIPE) | KITCHN
From thekitchn.com
26 KETO PUMPKIN FAT BOMB RECIPES THAT ARE PERFECT ALL YEAR ROUND
From foodfornet.com
CREAMY PUMPKIN FLUFF DIP AND CHARCUTERIE BOARD- DEVOUR …
From devourdinner.com
PUMPKIN FLUFF AKA PUMPKIN PIE DIP - EASY RECIPES, PRINTABLES, AND …
From confessionsofparenting.com
PUMPKIN FLUFF DIP RECIPES - FOOD NEWS
From foodnewsnews.com
FLUFFY PUMPKIN DIP (5 MINUTES PREP!) - SPEND WITH PENNIES
From spendwithpennies.com
PUMPKIN FLUFF - PLOWING THROUGH LIFE
From plowingthroughlife.com
PUMPKIN FLUFF RECIPE WITH COOL WHIP | SALTY SIDE DISH RECIPES
From saltysidedish.com
PUMPKIN FLUFF WITH CREAM CHEESE RECIPES ALL YOU NEED IS …
From stevehacks.com
YUMMY PUMPKIN PIE FLUFF DIP, SO EASY TO MAKE - CHAS' CRAZY …
From chascrazycreations.com
PUMPKIN FLUFF DIP - EASY 5 INGREDIENT DIP RECIPE FOR FALL!
From blackberrybabe.com
5-MINUTE PUMPKIN FLUFF DIP RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
EASY PUMPKIN FLUFF DIP WITH COOL WHIP WITH ONLY 3 INGREDIENTS
From theparentspot.com
PUMPKIN FLUFF COOL WHIP DIP - FANTABULOSITY
From fantabulosity.com
PUMPKIN FLUFF DIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLUFFY PUMPKIN DIP {NO BAKE & 5 MINUTES!} TAKE TWO TAPAS
From taketwotapas.com
PUMPKIN FLUFF - BUDGET GIRL
From diybudgetgirl.com
PUMPKIN SPICE FLUFF - MY BAKING ADDICTION
From mybakingaddiction.com
PUMPKIN CHEESECAKE WITH COTTAGE CHEESE RECIPES
From recipes.sparkpeople.com
PUMPKIN CHEESECAKE | MARSHMALLOW FLUFF
From marshmallowfluff.com
QUICK AND EASY PUMPKIN CHEESECAKE DIP RECIPE …
From reallifeathome.com
PUMPKIN PIE FLUFF DIP - A LATTE FOOD
From alattefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love