Pumpkin Cream Cheese Dessert Food

PUMPKIN CREAM CHEESE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
• In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
• Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
• In a small bowl, dissolve the gelatin in water.
• In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
• In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING RECIPE

Steps:

• Line a baking sheet with a silicone mat or buttered parchment paper. Heat the oven to 350 F.
• In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.
• In a large mixing bowl with an electric mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.
• With a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheets. Bake for 12 to 14 minutes or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet, then loosen the bottoms with a spatula and let them cool completely.
• Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies.

PUMPKIN CREAM CHEESE PIE

Steps:

• 1. Heat oven to 350 degree's. In a bowl beat cream cheese, sugar, vanilla until smooth. Add egg and mix well. Spread on bottom of pie crust.
• 2. In another bowl. Mix Pumpkin,milk, sugar, cinnamon, nutmeg, and ginger. Add the beaten eggs and blend well.
• 3. Top cheese layer with pumpkin batter. Smooth out. (Sprinkle streusel ion optional.) Place pie on sheet pan and bake about an hour. Pie will rise slightly, and not jiggle.
• 4. Remove from oven and cool. Place in refrigerator after cooling until cold, or over night. Serve with whipped cream, or nondairy whipped topping. Garnish cream with a sprinkle of cinnamon or Pecans.

LAYERED PUMPKIN-GINGERSNAP DESSERT

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
• Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
• In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
• In a small bowl combine pecans, butter and brown sugar; set aside.
• Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
• Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
• Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
• Beat in 1 egg; spread mixture in the unbaked pastry shell.
• Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
• Blend in the 2 beaten eggs and milk.
• Pour pumpkin mixture over cream cheese layer.
• Bake for about 50-60 mins, or until set.
• Cool pumpkin pie thoroughly.
• Top with whipped cream if desired.

CREAM CHEESE PUMPKIN BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

PHILADELPHIA PUMPKIN DESSERT DIP

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with cut-up assorted fresh fruit and cookies.

PUMPKIN CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degree F. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. ( I will do the first 4 ingredients in food processor ).
• Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes.
• In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture.
• Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars.