Best 3 Best Pumpkin Cheesecake Recipes
Indulge in the ultimate fall delight with our curated collection of pumpkin cheesecake recipes. Experience the perfect symphony of flavors in our classic pumpkin cheesecake, where a creamy, velvety filling rests atop a graham cracker crust, infused with the warmth of pumpkin puree and a hint of cinnamon. For a decadent twist, try our chocolate pumpkin cheesecake, where rich chocolate and pumpkin harmoniously blend, creating a luscious masterpiece. If you prefer a gluten-free option, our gluten-free pumpkin cheesecake has you covered, offering the same delectable flavors without compromising texture. Additionally, our mini pumpkin cheesecakes are perfect for individual servings and make for delightful treats at gatherings. Lastly, our pumpkin cheesecake bars combine the classic flavors with the convenience of a bar form, making them ideal for easy entertaining. Embrace the autumn season with these exceptional pumpkin cheesecake recipes, sure to satisfy your cravings and impress your loved ones.
Let's cook with our recipes!
BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
MOM'S BEST PUMPKIN CHEESECAKE
Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! -Jami Geittmann, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack. , For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg., Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling., Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.
Nutrition Facts : Calories 518 calories, Fat 34g fat (19g saturated fat), Cholesterol 152mg cholesterol, Sodium 361mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
BEST PUMPKIN PECAN CHEESECAKE
This cheesecake recipe is a new addition to our Thanksgiving menu.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
- Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
- Bake for 40 minutes.
- Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.1 g, Cholesterol 61.8 mg, Fat 19.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 7.5 g, Sodium 216 mg, Sugar 26.7 g
Tips:
- Use fresh pumpkin: Fresh pumpkin will give your cheesecake a richer flavor and a creamier texture than canned pumpkin.
- Make sure your cream cheese is at room temperature: This will help it mix smoothly with the other ingredients and prevent lumps.
- Don't overmix the batter: Overmixing can make the cheesecake tough and dense. Mix only until the ingredients are well combined.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking and will also help it cook more evenly.
- Let the cheesecake cool completely before serving: This will help it set properly and will also make it easier to slice.
Conclusion:
This pumpkin cheesecake is the perfect fall dessert. It's creamy, smooth, and full of pumpkin flavor. With a few simple tips, you can make this cheesecake at home and impress your friends and family.
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