The BEST pumpkin cheesecake. No bake, no gelatin, easy to make. Recipe in the comments!
How to Make a Pumpkin Cheesecake | Allrecipes.com
Get the recipe for Stephanie Phillips' [Double Layer Pumpkin Cheesecake @
Watch how to bake a double layer pumpkin cheesecake. If you have pumpkin pie lovers and cheesecake lovers at your meal, delight them all with this layered rich dessert, the best of both worlds.
The Perfect Thanksgiving Treat: Pumpkin Cheesecake Pie
My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons butter, melted (salted or unsalted) (100g)
Filling
16 oz cream cheese, softened to room temperature (453g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup sour cream (80g)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
⅔ cup canned pumpkin puree (173g)
1 ½ teaspoons pumpkin spice
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Instructions
00:00 Introduction
Crust
00:33 Preheat oven to 325F (160C).
00:38 In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
00:57 Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
02:04 In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
03:30 Add sour cream and vanilla and stir until well-combined.
03:55 Add eggs, stirring on low-speed until just incorporated.
04:40 Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
05:55 Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
07:00 Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
Cream cheese
Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.
Preparing the batter
One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.
Storing
Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.
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Pumpkin Cheesecake Pie | Sally's Baking Recipes
If you’ve ever tried my easy cheesecake pie, you know what to expect with this pumpkin cheesecake pie variation. This tastes just like regular pumpkin cheesecake, but takes a fraction of the time, and there’s no water bath needed. The smooth & creamy spiced filling pairs perfectly with a sweet Biscoff crumb crust and fresh whipped cream.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkincheesecakepie
• More of Sally's baking recipes:
Cream Cheese Pumpkin Pie - Creamy Pumpkin Pie Recipe - Step by Step - How to Cook Tutorial
How to Make - Cream Cheese Pumpkin Pie - Creamy Pumpkin Pie Recipe -
Sweet Potato Cheesecake Pie (Vol. 2 Cookbook) Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Pumpkin Pie recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Sweet Pot Cheesecake Pie (Vol. 2 Cookbook)
2 CUPS COOKED SWEET POTATOES
3/4 CUP PACKED BROWN SUGAR
3/4 CUP GRANULATED SUGAR
8 OZ. CREAM CHEESE (ROOM TEMP)
1/2 STICK SALTED BUTTER (ROOM TEMP)
3 EGGS
1/2 CUP MILK OR WHIPPING CREAM
1/2 TSP. CINNAMON
1/4 TSP. NUTMEG (OPTIONAL)
With a whisk attachment use
mixer and beat potatoes until
creamy (put in bowl and set
aside.)
Add sugars, cream cheese, and
butter to mixer-mix until fluffy.
Add eggs, potatoes, milk,
cinnamon, nutmeg and whisk
well.
Pour in 9” unbaked pie shell.
Bake 50 minutes at 325
degrees.
Note: Substitute Canned or Cooked pumpkin for sweet potatoes if desired
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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LOOK at How EASY it is to Make PUMPKIN CHEESECAKE , Without WRAPPED IN FOIL, Can’t Get Any Easier!
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the EASIEST way to make a pumpkin cheesecake now let me tell you after doing it like this I will never do my cheesecakes any other way! I learned that the cheesecake does not need to be in the water bath! ???? it’s seriously the easiest and hassle free now making cheesecake will never be this easy! And the best part crack free it’s just PERFECT
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
After 1 hour make sure the center it’s slightly jiggly! The end will be set once it’s done ☺️
Tip: make sure all ingredients are at room temperature
CRUST:
20 cookies of your choice
1/4 cup pecans
4 tbsp brown sugar
1 tbsp white sugar
4 tbsp melted butter
PUMPKIN CHEESECAKE:
32 oz cream cheese
1/4 c sugar
Pinch of salt
2 tsp pumpkin pie spice extract
2 tsp vanilla extract
1/2 cup sour cream
15 oz pure pumpkin
14 oz sweetened condensed milk
1/4 cup APF
1 1/2 tsp pumpkin pie spice
4 eggs
1 serving of love ????
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Recipes in Spanish :
#pumpkinpie #cheesecake #pumpkincheesecake