PUMPKIN PIE-STUFFED CHEESECAKE
This creamy cheesecake has a secret-- there's a surprise pumpkin pie inside making it the ultimate holiday dessert.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
- For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
- Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven.
- Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
- For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.
NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
PUMPKIN PIE CHEESECAKE
My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.-DeWhitt Sizemore, Woodlawn, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour 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 until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 184mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE PIE
Another fabulous recipe that was found on FB!
Provided by Crystal Wilkinson
Categories Other Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F (165 degrees C).
- 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- 4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
NO-BAKE CHEESECAKE PUMPKIN PIE
I can't remember how I came across this BUT This is an WONDERFUL QUICK alternative to the traditional pumpkin pie. It has replaced all other pies at any gathering.
Provided by Paulcm
Categories Cheesecake
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
- Spread evenly over crust.
- In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
- Stir until thoroughly combined.
- Spoon mixture over cream cheese layer.
- Top with remaining 1/2 cup of whip topping.
- I will put it in a pastry bag and decorate the top with the whip cream.
- Chill at least 1 hour before serving.
PUMPKIN SPICE CHEESECAKE
Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 7h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
- Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
- To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
- Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
PUMPKIN CHEESECAKE PIE
If you're looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It's a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. -Sharon Crockett, La Palma, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 374 calories, Fat 20g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 316mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
EASY PUMPKIN PIE CHEESECAKE RECIPE
This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!
Provided by Jessica
Categories Pumpkin
Time 4h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
- Serve with whipped cream, if desired!
Nutrition Facts : Calories 202 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHEESECAKE PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 8h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.
- For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
- In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.
- For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
- Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.
PUMPKIN CHEESECAKE PIE
An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.
Provided by Carolyn Rothwell
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
- Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
- Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 38.2 g, Cholesterol 136.2 mg, Fat 27.9 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 14.4 g, Sodium 498.9 mg, Sugar 28.6 g
PUMPKIN PIE CHEESECAKE
Pumpkin cheese cake baked in 2 large store bought graham cracker crust pie shell's (make the crust if you wish, I'm lazy so I buy mine).
Provided by The unknown chef
Categories Cheesecake
Time 1h17m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Make sure the bottom of your oven is clean before you start.
- Preheat your oven to 450°F.
- Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times.
- Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs.
- Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out!
- Mix on low speed for 1 minute scraping down the inside of the bowl half way through.
- Pour into pie shells then put in the oven and bake for 5 minutes.
- After baking for 5 minutes turn down the oven without opening the door to 235°F.
- Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool.
- Remove from oven to cool completely.
- Enjoy.
Nutrition Facts : Calories 1015.5, Fat 69.8, SaturatedFat 36.3, Cholesterol 471.9, Sodium 784.1, Carbohydrate 81.2, Fiber 1.4, Sugar 59.8, Protein 20.2
PUMPKIN CHEESECAKE PIE
Get the best of both worlds when you whip up a delicious Pumpkin Cheesecake Pie. Your family and friends will love this Pumpkin Cheesecake Pie that brings in the flavors of fall from My Food and Family.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat 2 pkg. cream cheese with pumpkin, 1/2 cup sugar, pumpkin pie spice and 1/2 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool completely.
- Refrigerate 3 hours.
- Beat remaining cream cheese, sugar and vanilla in large bowl with mixer until blended. Fold in COOL WHIP; spread over pie.
Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.7489 g, Sugar 0 g, Protein 7 g
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5/5 (10)Total Time 7 hrs 31 minsCategory Dessert
- In the body of a blender combine the graham crackers, salt, and sugar; pulse until the crackers have been completely pulsed to crumbs. Stir in the melted butter; stir well to combine. Press down into a 9-inch springform pan, pressing the crust down firmly and slightly up the sides. Wrap the pan VERY well in layers of heavy-duty tin foil; set aside.
- Beat cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, pumpkin puree, sugars, and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don't over mix! Pour filling into crust, and spread evenly, smoothing the top. Place the springform pan in a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath. Place the cheesecake in the oven and cook cheesecake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 4 hours. When ready to serve, slice, top with a dollop of whipped cream and enjoy!
- Place the heavy cream and sugar in a stand mixer fitted with the whisk attachment and beat on high until semi-stiff peaks begin to form. Add in the vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.
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