Farmhouse Triple Layer Pumpkin Cheesecake Pie Recipes

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PUMPKIN LAYER CHEESECAKE



Pumpkin Layer Cheesecake image

This cheesecake makes a dramatic presentation with its two layers of white and pumpkin.

Provided by JPOTTER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h40m

Yield 8

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
½ cup pumpkin puree
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
  • Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
  • Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.6 g, Cholesterol 108.1 mg, Fat 27.4 g, Fiber 0.9 g, Protein 7.1 g, SaturatedFat 14.1 g, Sodium 370.2 mg, Sugar 23.3 g

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

This is the best pumpkin pie you will ever have. I will never eat "normal" pumpkin pie EVER again.

Provided by Davina Cook Master

Categories     Pie

Time 1h

Yield 10 slices, 10 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 eggs
1 (15 ounce) can pumpkin
1 graham cracker crust (homemade or store bought)

Steps:

  • Soften cream cheese in microwave at high for 15 to 20 seconds.
  • In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
  • Add sugar and spice. Beat until combined.
  • Add eggs, one at a time, mixing until just combined after each addition.
  • Stir in pumpkin.
  • Pour into crust.
  • Bake at 350°F for 35 to 40 minutes or until center is almost set.
  • Cool for 1 hour.
  • Refrigerate at least 3 hours.

Nutrition Facts : Calories 351.6, Fat 22.6, SaturatedFat 10.4, Cholesterol 87.2, Sodium 297.4, Carbohydrate 33.9, Fiber 0.6, Sugar 24.6, Protein 5.4

FLUFFY PUMPKIN CHEESECAKE PIE



Fluffy Pumpkin Cheesecake Pie image

Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school

Provided by Malee_H

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces cream cheese, softened
1/2 cup sugar
1 -1 1/2 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 ounce) graham cracker pie crusts
whipped topping, or other garnishes (optional)

Steps:

  • In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
  • Stir in pumpkin.
  • Add eggs, and mix until blended.
  • Place crust on a baking sheet and pour filling into crust.
  • Bake at 350 for 40 minutes or until center is almost set.
  • Cool completely on wire rack.
  • Refrigerate for 3 hours or overnight.
  • Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.

Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3

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