Fresh Pumpkin Cheesecake Recipes
PUMPKIN CHEESECAKE
Pumpkin Cheesecake will become your new favorite pumpkin dessert recipe, and you wont believe how easy it is to make! Pumpkin cheesecake with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce.
Provided by Lauren Allen
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
Nutrition Facts : Calories 243 kcal, Carbohydrate 37 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 113 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE
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
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.
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
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
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
PUMPKIN SPICE CHEESECAKE - NO BAKE RECIPE
I love pumpkin spice! It's pumpkin spice season and that means it's time to enjoy this gorgeous no bake pumpkin spice cheesecake. It's a smooth fridge bake cheesecake made with all the iconic flavours of the classic pumpkin pie.
Provided by Sisley White
Categories Dessert Sweet Treats
Time 1h45m
Number Of Ingredients 13
Steps:
- Lightly grease an 6 inch loose base cake tin with a little melted butter - use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Nutrition Facts : Calories 458 kcal, Carbohydrate 26 g, Protein 5 g, Fat 38 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 111 mg, Sodium 266 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
FRESH PUMPKIN CHEESECAKE
This recipe changed our family's Thanksgiving meal FOREVER! I have replaced the traditional pumpkin pie with this cheesecake. The original recipe came from the Dixie Crystals Light Brown Sugar box in 2002. I made minor changes to enhance the flavor of this delectable cheesecake.
Provided by Stacia Hayes
Categories Cheesecake
Time 8h
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make ahead. This needs to chill at least overnight for best quality.
- CRUST. Toss crust ingredients together.
- Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
- Chill.
- FILLING. Preheat oven to 350 degrees.
- Beat cream cheese until very smooth.
- Gradually add sugars, beating until well mixed.
- Add eggs, one at a time.
- Add pumpkin, spice, vanilla and cream, and mix well.
- Pour into prepared pan.
- Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
- Cool cake, then refrigerate several hours or overnight.
- TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
- Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.
Nutrition Facts : Calories 901.2, Fat 62, SaturatedFat 33, Cholesterol 255.3, Sodium 437, Carbohydrate 79.6, Fiber 1.5, Sugar 73.6, Protein 11.5
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5/5 (8)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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5/5 (3)Total Time 3 hrs 20 minsCategory DessertCalories 367 per serving
- Preheat oven to 350 degrees. Wrap the exterior of a 9-inch springform pan well in heavy duty foil to prepare it for a water bath. (It may take two or three layers to ensure it is sealed well.)
- In a medium bowl, stir graham cracker crumbs with melted butter and sugar until moist. Press into the bottom and up the sides of springform pan. Bake 8 minutes.
- In a large bowl, stir cream cheese with sugar and brown sugar until completely smooth and well combined. Scrape the sides of the bowl and stir again to ensure a well mixed batter. Stir in pumpkin, flour, vanilla and spices. Scrape the sides and bottom of the bowl and mix again to ensure a uniform, lump-free batter. In a separate bowl, crack eggs and beat together. All at once, pour eggs in and stir until just combined.
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From sallysbakingaddiction.com
4.9/5 (47)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.
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5/5 (7)Estimated Reading Time 8 minsServings 14Calories 413 per serving
- In a large mixing bowl using an electric hand mixer set on medium-low speed blend together cream cheese, sugar, salt, cinnamon, ginger, nutmeg and cloves until well blended and smooth.
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5/5 (7)Total Time 2 hrs 25 minsCategory DessertCalories 498 per serving
- Preheat the oven to 350°F and line a 9" Springform pan with parchment paper. Wrap a large piece of tin foil around the bottom and part way up the sides of the pan.
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5/5 (2)Total Time 1 hr 30 minsCategory CheesecakeCalories 454 per serving
- In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake, cooling until it reaches room temperature.
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