PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
MARBLED PUMPKIN CHEESECAKE
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Provided by Renee
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Nutrition Facts : Calories 350 calories, Carbohydrate 26.8 g, Cholesterol 101.1 mg, Fat 25.3 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 12.8 g, Sodium 220.7 mg, Sugar 19 g
PUMPKIN SPICE CHEESECAKE ENCHILADAS
This month's challenge was to use pumpkin and cream cheese to create a unique dessert ... and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!
Provided by Jamie Sherman
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
- Divide the cream cheese mixture evenly between the tortillas.
- Roll each tortilla up and put on serving plates.
- In a small bowl, combine the butter, sugar and cinnamon.
- Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
Nutrition Facts : Calories 594 calories, Cholesterol 61 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 13 grams saturated fat, Sodium 944 grams sodium, Sugar 18 grams sugar
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 WITH CARAMEL SAUCE
This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.
Provided by Alyssa Rivers
Categories Dessert
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
- Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
- Press the crumb mixture into the bottom and about halfway up the sides of the springform pan.
- Bake the crust for 5 minutes. Remove from the oven and set aside while you make the cheesecake filling.
- In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth, but don't over mix. Pour the filling into the prepared pan.
- Grab a pan that's larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
- Place the cheesecake pan inside the dish with the water.
- Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
- Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
- Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
- When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
- Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
Nutrition Facts : Calories 653 kcal, Carbohydrate 60 g, Protein 9 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 181 mg, Sodium 440 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
PUMPKIN SPICE CHEESECAKE & SALTED CARAMEL
Make an over-the-top, wow-inducing cheesecake when you make Pumpkin Spice Cheesecake with Salted Caramel. This pumpkin spice cheesecake beauty with salted caramel is calling your name. The pecans added to the caramel drizzle on top make it extra special.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350ºF
- Grease a 7-inch springform pan.
- In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Pour the mixture into the springform pan. With your hands or the bottom of a cup, press the crumbs flat against the bottom and then slightly up the sides of the pan (1/2 inch). Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce the oven heat to 325ºF.
- Arrange the oven racks so that one is on the bottom and the other is in the middle. Place a large casserole dish filled with hot boiling water into the oven on the bottom rack.
- Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into a small saucepan on low-medium heat. Bring to a slow boil. Once boiling, cook for 5 minutes stirring continuously.
- Remove the pumpkin from the heat and place into a food processor. Pulse until smooth, 1 minute. Drizzle in the cream and pulse until combined, 10 seconds. Add the cream cheese and pulse until combined, 20 seconds. Add the eggs and pulse until combined, 15 seconds. Do not over mix the filling or you will incorporate too much air and the cheesecake will rise too high during baking, and then fall, leaving a crater in the middle.
- Pour the filling into the springform pan. Place in the oven on the middle shelf and bake for 1 1/2 hours. Resist the urge to open the oven door. Once the cheesecake has cooked, turn off the oven, open the door and let the cheesecake cool for 60 minutes in the oven. Do not touch it. Remove the cheesecake from the oven, and gently remove the edge of the springform pan. Let it cool on the counter until room temperature. Store in the fridge until ready to serve.
- To make the caramel sauce, place the sugar and water in a small saucepan on medium heat. Whisk to dissolve the sugar. Once dissolved, do not stir until you add the cream. Let the sugar mixture boil until 350ºF or until it turns a caramel color, roughly 10 minutes. Turn the heat to low and slowly whisk in the cream and salt. Let the caramel bubble on the heat for a minute or two to thicken. Transfer to a storage container to let cool.
- To make the candied pecans, heat the butter and sugar in a frying pan on medium heat until it starts to bubble. Add the pecans and cook until they brown. Place onto a piece of parchment paper to cool.
- To make the whipped cream, add the heavy cream and sugar to the bowl of a stand mixer that has been chilled. With the whisk attachment, whip until stiff peaks. Store in an airtight container in the fridge until ready to use.
- To assemble the cheesecake, remove it from the bottom of the springform pan and transfer to a serving plate or stand. Drizzle the cheesecake with the salted caramel. You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency. With a whipped cream dispenser, a piping bag or a spoon, decorate the cheesecake with whipped cream. Place half of the candied pecans in the middle of the cake. Cheesecake can be stored in the fridge for 4 days.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEATERS PUMPKIN SPICE CHEESECAKE
For those of you who want to please both pumpkin pie and cheesecake lovers without letting them know a cake mix is the base! This is from the Cake Mix Doctor cookbook. Times given do not cover refrigerator chilling time, from 1 hr. but preferably up to 24 hrs. to meld flavors.
Provided by Mareesme
Categories Cheesecake
Time 1h7m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven and preheat to 325 dg. Lightly grease a 13 x 9" baking pan with the softened butter or vegetable shortening. Set the pan aside.
- Measure out 1/2 C of the cake mix and set aside for the filling.
- Place remaining cake mix, melted butter and 1 egg in a large mixing bowl. Blend on low for 2 minutes Scrape down the sides of bowl with spatula. Batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1" up the sides of the prepared pan, smoothing it out with your fingers until top is smooth. Set pan aside.
- For the filling, place the cream cheese and condensed milk in the same mixing bowl used to make the crust and and blend about 30 seconds until combimed. Add remaining cake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat on medium for 1 minute then scrape down the sides of the bowl with spatula.
- Pour the filling onto the crust and spread so that filling covers the entire surface and reaches the sides of the pan.
- Place the pan in oven and bake until cheesecake looks shiny and center no longer jiggles when you shake the pan, about 40 to 45 minutes Remove pan from oven while you prepare topping. Leave the oven on.
- For topping, place the sour cream and brown sugar in a small mixing bowl and stir with spoon until well cimbined. Pour topping over the cheesecake and return pan to the oven.
- Bake until the topping sets, about 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, approximately 30 minutes.
- Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least 1 hr., but preferably 24 hours for the flavors to meld. Cut into squares and serve.
PUMPKIN SPICE CHEESECAKE BARS
Pumpkin Spice Cheesecake Bars are a perfect variation of the traditional fall dessert which will leave you craving for more! Loaded with delicious ingredients like quick oats, white chocolate chips, cream cheese, and pumpkin puree, makes these bars irresistible!
Provided by 2 sisters recipes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F ( 190C).
- In a large bowl, combine flour, brown sugar, and oats.
- Cut butter into pieces and mix into the flour mixture until coarse crumbs form. You can use a pastry cutter or your hands to make the crumble.
- Stir in white chocolate chips and reserve 2 and 1/2 cups of crumble mixture for topping. Then press the remaining mixture into a greased 12" x 9" x 2+1/2" baking dish. Set aside.
- In a large bowl, beat cream cheese, condensed milk, and vanilla extract. Beat until creamy. Pour cream cheese mixture over the crust. Spread evenly.
- In the same bowl (no need to clean bowl or beaters ) lightly beat pumpkin with sour cream, pumpkin spice, cinnamon, sugar, and corn starch until well combined.
- Spoon pumpkin spice mixture over the cream cheese mixture. The pumpkin mixture will be a thin layer on top, so spread it evenly the best you can,.
- Sprinkle the reserved crumble mixture on top.
- Bake for 25 to 30 minutes, or until golden. Set aside and allow cooling completely.
- Chill for 4 hours,or overnight is best. Then cut into bars.
- Store any remaining cheesecake bars in the fridge for up to 3 days, or freeze up to 2 weeks.
- Yields: about 22 to 24
Nutrition Facts : Calories 291 calories, Carbohydrate 34.7 grams carbohydrates, Fat 15.3 grams fat, Fiber ,8 grams fiber, Protein 4.8 grams protein, ServingSize 1 bar, Sugar 24.8 grams sugar
PUMPKIN SPICE CHEESECAKE
Make and share this Pumpkin Spice Cheesecake recipe from Food.com.
Provided by jm0527
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes at 350°F, then cool.
- For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
- Beat in 3 large eggs until smooth.
- Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
- Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
- Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.
Nutrition Facts : Calories 345.3, Fat 22.3, SaturatedFat 13.1, Cholesterol 97.9, Sodium 320.9, Carbohydrate 31.6, Fiber 0.9, Sugar 19, Protein 5.9
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
SPICED PUMPKIN CHEESECAKE
This needs to chill overnight, so plan accordingly.
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
- Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
- Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
PUMPKIN SPICE CHEESECAKE TOAST
Provided by Food Network Kitchen
Categories main-dish
Time 5m
Yield 8 toasts
Number Of Ingredients 0
Steps:
- Beat 3/4 cup pure pumpkin puree with 4 ounces softened cream cheese, 1/3 cup sour cream, 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice until smooth. Spread generously on 8 slices toasted brioche; dust with confectioners' sugar and more pie spice.
More about "pumpkin spice cheesecake food"
PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER PUMPKIN ... - DELISH
From delish.com
5/5 (13)Calories 671 per serving
BURNT BASQUE PUMPKIN SPICE CHEESECAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
4.3/5 (142)Total Time 2 hrsServings 10Calories 255 per serving
PLANT-BASED PUMPKIN SPICE CHEEZECAKE | DAIYA, …
From daiyafoods.com
Estimated Reading Time 2 mins
PUMPKIN SPICE CHEESECAKE - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
Servings 12Total Time 1 hr 35 minsEstimated Reading Time 3 mins
PUMPKIN SPICE CHEESECAKE | RECIPE - KELLOGG'S
From kelloggs.ca
SPICED PUMPKIN LATTE CHEESECAKE RECIPE - COUNTRY LIVING
From countryliving.com
2.5/5 (2)Servings 16Cuisine AmericanTotal Time 28 hrs 40 mins
SPICED PUMPKIN CHEESECAKE - SAVOR THE BEST
From savorthebest.com
4.5/5 (17)Total Time 1 hr 35 minsCategory DessertsCalories 449 per serving
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray a 10-inch springform pan with nonstick cooking spray.
- drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and spread into even layer.
PUMPKIN SPICE CHEESECAKE (AIP/PALEO) - WENDI'S AIP KITCHEN
From wendisaipkitchen.com
Cuisine AIP, PaleoEstimated Reading Time 7 minsCategory DessertTotal Time 35 mins
- Preheat oven to 325 degrees F. Place crust ingredients in a food processor, and process until crumbly. Place the crumbles in a 9" springform pan. Lightly press it into the bottom, and about 1/2 inch up the sides of the pan. Bake for 15 minutes. Let cool while you make the filling.
- Clean out the food processor bowl. For the filling, place 1 1/2 cups pitted dates in the food processor, along with coconut butter and coconut oil. Process until it resembles a crumbly dough. Scrape down the bowl as necessary.
- Add the rest of the filling ingredients to the bowl, and process again until very smooth. Spread pumpkin mixture evenly in the prepared crusted pan. Refrigerate for at least 2 hours. Cake will stiffen with time. Cake may be garnished with Pumpkin Spice Granola for AIP, or chopped pecans, if tolerated. Store in the refrigerator.
PUMPKIN SPICE CHEESECAKE RECIPE - FAMILY RECIPES, FOOD ...
From sixsistersstuff.com
Cuisine AmericanCategory DessertServings 12Total Time 1 hr 15 mins
6 CREAMY, SPICED PUMPKIN CHEESECAKES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Marbled Pumpkin Cheesecake with a Brownie Crust. Swirls of chocolate make a show-stopping cheesecake.
- Pumpkin Cheesecake. Fresh cream cheese gives this terrific dessert its airy, mousse-like texture.
- Pumpkin Cheesecake with Pecan Praline Topping. This incredible cheesecake features a graham cracker crust and silky cinnamon-spiced pumpkin filling.
- Pumpkin Cheesecake Tart with Cranberry Gelée. You don't have to wait until Thanksgiving to make this beautiful dessert.
- Pumpkin Cheesecake Bars with Caramel Swirl. What's the secret to these decadent chocolate-crusted bars? Homemade caramel sinks into the pumpkin cheesecake batter during baking.
- Pumpkin Cheesecake with Brown Butter Pears. This amazing version is made with gingersnap cookies and juicy Bartlett pears. Pumpkin Cheesecake with Brown-Butter Pears.
PUMPKIN SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (61)Category CheesecakeServings 12Total Time 9 hrs 45 mins
- Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick top to bottom, then left to right.
PUMPKIN SPICE CHEESECAKE NO BAKE - EASY FALL DESSERT
From sewwhite.com
Ratings 5Category Dessert, Sweet TreatsCuisine American, British, InternationalTotal Time 1 hr 45 mins
PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE
From tasteofhome.com
Author Nancy Mock
NO-BAKE PUMPKIN CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 8 hrs 10 minsCategory DessertCalories 379 per serving
PUMPKIN SPICE CHEESECAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
Reviews 2Estimated Reading Time 5 mins
PUMPKIN SPICE LATTE CHEESECAKE - SPRINKLE BAKES
From sprinklebakes.com
Reviews 74Estimated Reading Time 3 mins
PUMPKIN SPICE CHEESECAKE RECIPE | @ATKINS
From atkins.com
Servings 12Calories 417 per servingTotal Time 1 hr 20 mins
PUMPKIN SPICE CHEESECAKE - ALL-BRAN
From allbran.ca
Servings 12Dietary Fiber 3.3Calories 335
VEGAN PUMPKIN CHEESECAKE - VEGETARIAN MAMMA
From vegetarianmamma.com
4.2/5 (5)Calories 783 per servingCategory Dessert
PUMPKIN PIE SPICE CHEESECAKE BARS - JULIA RECIPES
From juliarecipes.com
5/5 (5)Total Time 2 hrs 55 minsCategory DessertCalories 320 per serving
AIR FRYER PUMPKIN CHEESECAKE - AIR FRYING FOODIE
From airfryingfoodie.com
5/5 (1)Total Time 8 hrs 45 minsCategory Cheesecake, DessertCalories 575 per serving
15 PUMPKIN SPICE RECIPE IDEAS | REAL SIMPLE
From realsimple.com
Estimated Reading Time 4 mins
VEGAN PUMPKIN CHEESECAKE - FOOD FAITH FITNESS
From foodfaithfitness.com
Category DessertCalories 380 per serving
EASY PUMPKIN SPICE CHEESECAKE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 2Calories 578 per servingCategory Dessert
PUMPKIN SPICE CHEESECAKE RECIPE | ALLRECIPES
From allrecipes.com
Servings 1Total Time 5 hrs 30 minsCategory Pumpkin CheesecakeCalories 644 per serving
PUMPKIN SPICE CHEESECAKE TRUFFLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Cuisine Christmas, Dessert, North AmericanTotal Time 1 hr 20 minsCategory DessertCalories 60 per serving
QUICK KETO PUMPKIN SPICE MUG CHEESECAKE (EGG-FREE) – DITCH ...
From ditchthecarbs.com
Ratings 4Calories 249 per servingCategory Baking, Cakes And Desserts, Cheesecakes
PUMPKIN SPICE CHEESECAKE - KINNIKINNICK
From kinnikinnick.com
NO BAKE PUMPKIN SPICE CARAMEL CHEESECAKE DESSERT - ALL ...
From therecipes.info
CHAI PUMPKIN CHEESECAKE WITH SALTED CARAMEL | FOODTALK
From foodtalkdaily.com
10 BEST PUMPKIN CHEESECAKE RECIPES | YUMMLY
From yummly.com
PUMPKIN SPICE CHEESECAKE WHIPPED COFFEE RECIPE IS FALL ...
From foodsided.com
25 EASY PUMPKIN SPICE RECIPES TO SATISFY YOUR FALL ...
From insanelygoodrecipes.com
PUMPKIN CHEESECAKE – A SPICE AFFAIR.
From aspiceaffair.com
NO BAKE PUMPKIN SPICE CHEESECAKE IN A GLUTEN FREE CRUST ...
From foodtalkdaily.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