Cheesecake Pumpkin Pie Recipes

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PUMPKIN PIE CHEESECAKE



Pumpkin Pie Cheesecake image

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

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Whipped cream

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



Pumpkin Cheesecake image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 11

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Steps:

  • Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  • Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  • Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  • Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
  • Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

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

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

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



Easy Pumpkin Pie Cheesecake Recipe image

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

2 (8 oz) packages cream cheese, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup pumpkin puree
2 teaspoons pumpkin spice
1 (9-inch) graham cracker crust (store bought or homemade)
whip cream, optional

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

PUMPKIN PIE-STUFFED CHEESECAKE



Pumpkin Pie-Stuffed Cheesecake image

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

1 stick (8 tablespoons) unsalted butter
2 cups graham cracker crumbs (from about 18 whole crackers)
3 tablespoons granulated sugar
Pinch fine salt
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
One 16-ounce container sour cream, at room temperature
1/2 cup heavy cream
4 large eggs, at room temperature
1 teaspoon vanilla extract
One 8-inch prepared pumpkin pie, pie dish removed
3/4 cup heavy cream
2 tablespoons confectioners' sugar
Ground cinnamon, for dusting

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.

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE



PHILADELPHIA No-Bake Pumpkin Cheesecake image

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHEESECAKE PUMPKIN PIE



Cheesecake Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 8h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup boiling water
Two .25-ounce packages unflavored gelatin
Nonstick cooking spray, for spraying the springform pan
1 1/4 cups graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
Three 8-ounce packages cream cheese, at room temperature
3/4 cup confectioners' sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 store-bought pumpkin pie

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.

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE



Philadelphia 3-Step Pumpkin Cheesecake image

This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!

Provided by Maggie

Categories     Cheesecake

Time 4h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
2 eggs
1 graham cracker pie crust
1 cup whipped topping, thawed

Steps:

  • Preheat over to 350 degrees.
  • Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
  • Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 minutes or until center is almost set.
  • Cool and refrigerate 3 hours or overnight.
  • Top with whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

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

1 cup graham cracker crumbs
½ cup ground pecans
2 tablespoons white sugar
⅛ teaspoon ground ginger
¼ cup butter, melted
1 (8 ounce) package cream cheese, softened
¾ cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
½ cup heavy whipping cream
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

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

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