How To make Pumpkin Cheesecake 2
***crust*** 1 c Graham cracker crumbs
1 tb Sugar
4 tb Butter or margarine; melted
***filling*** 2 pk Cream cheese; softened, 8 oz
-. 3/4 c Sugar
1 cn Pumpkin
1 1/4 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Salt
2 Eggs
***topping*** 2 c Sour cream
2 tb Sugar
1 ts Vanilla
12 Pecan halves
crust ingredients. Press into bottom of an 9 inch springform pan; chill. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 mintues. Cool on rack; chill overnight. Garnish each slice with a pecan half. Source: Taste of Home Magazine Oct./Nov. 1994 -----
How To make Pumpkin Cheesecake 2's Videos
Pumpkin Cheesecake Bars ???? #recipe #pumpkin #fallbaking #vegan
Pumpkin Cheesecake Layer Cake
This Pumpkin Cheesecake Layer Cake has two layers of moist pumpkin cake and a layer of spiced cheesecake! All the flavor and textures in the cake are so wonderful together – it’s such a great dessert for fall and the holidays! Recipe:
Pumpkin Cheesecake | The Recipe Rebel
This Pumpkin Cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath! No cracks!
INGREDIENTS:
Crust
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
Pumpkin Cheesecake Filling:
3 packages cream cheese room temperature
1 3/4 cups granulated sugar
1 3/4 cups pure pumpkin puree
3 eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
sweetened whipped cream for serving
PRINTABLE RECIPE & NUTRITION INFO:
Pumpkin Cheesecake and How To Avoid the Most Common Mistakes When Making It
Pumpkin Cheesecake (yield: 1 9-in round)
Cheesecake:
16 oz (454g) cream cheese, softened
1 c (213g) brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 c (227g) pumpkin puree
3 eggs
2/3 c (151g) heavy cream
1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.
2. Add the pumpkin and mix until smooth.
3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.
4. Pour in the heavy cream and mix until homogeneous.
Crust:
8.8 oz (250g) cookies
3 oz (85g) butter, melted
1. Grind cookies into a powder. Add melted butter and mix.
Assembly:
1. Press the crust into a 9-in round cake pan.
2. Place the cake pan in a roasting pan or any larger pan.
3. Fill the cake pan with the cheesecake mixture.
4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.
5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.
6. Let cool overnight before removing from the pan.
Cream Cheese Icing:
8 oz (227g) cream cheese, softened
4 oz (113g) butter, softened
1 c (113g) powdered sugar, sifted
1 tsp vanilla
1. Mix cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla and mix until combined.
How to make Pumpkin Pie Cheesecake Bars
How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.
No Bake Pumpkin Pie Cheesecake Recipe
I'm sharing how to make a No Bake Pumpkin Pie Cheesecake Recipe. This No Bake Cheesecake Recipe is simple and easy to make!
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Mixing Bowl
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Offset Spatula
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NO BAKE PUMPKIN PIE CHEESECAKE RECIPE
Ingredients
250g / 9oz Gingernuts or Ginger Snap Cookies
1 Stick / ½ Cup / 113g Butter, Melted
2 Cups / 500ml Whipping Cream
250g / 9oz Cream Cheese
1 Cup / 125g Powdered Sugar
½ Cup / 100g Brown Sugar
1 Cup Pumpkin Puree
¼ tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
Whipped Cream to serve
Instructions
Crush the cookies using a food processor or in a plastic bag using a heavy object like a rolling pin or frypan.
Place the cookies into a bowl and add in the melted butter. Mix to combine.
Pour the crumbs into a lined 8inch or 20cm springform cake pan and use a spoon or flat bottom of a glass to spread it into an even layer.
Whip the cream until softly whipped and set to the side.
In a large mixing bowl combine the cream cheese and sugar together until smooth.
Add the pumpkin puree and spices into the bowl with the cream cheese mixture and mix together until combined. Pour in the whipped cream and fold together until combined.
Pour the cheesecake filling into the cake pan and place into the fridge for at least for hours or overnight to set.
Serve topped with whipped cream.
Notes
You can use homemade pumpkin puree instead of canned.
Add the pumpkin puree to a kitchen towel first to absorb up the extra moisture.
The cheesecake will set enough from the fridge but keep it cold or it will start to soften.
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Chopping Board
Chefs Knife
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Hand Mixer
Blender
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