Best 3 Cheesecake Pumpkin Dessert Recipes
Indulge in a captivating culinary journey with our delectable Pumpkin Cheesecake Dessert, a harmonious blend of classic flavors and autumnal charm. This exceptional dessert features a creamy pumpkin filling enveloped in a graham cracker crust, topped with a luscious cream cheese layer and crowned with a medley of toasted pecans and pumpkin spice. Embark on a delightful adventure as we unveil the secrets behind this enchanting dessert, including a no-bake version for effortless preparation. Discover the art of crafting a velvety smooth pumpkin filling, a graham cracker crust that crumbles perfectly, and a luscious cream cheese topping that adds a touch of tangy sweetness. Enjoy variations of this classic, such as the gluten-free, low-carb, and dairy-free options, catering to diverse dietary preferences. Let your taste buds dance with joy as you explore the delightful world of pumpkin cheesecake, a symphony of flavors that will leave you craving for more.
Let's cook with our recipes!
CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN CHEESECAKE DESSERT
This recipe is from central Ohio, which is the heart of pumpkin country, so it definitely represents our area! I got the basic recipe from a niece and made a few changes. Now it's one of my family's year-round favorite desserts!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In small large bowl, combine the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into a 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese until smooth. Add remaining eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining pie spice. Pour into crust; sprinkle with nuts. Place pan on a baking sheet. , Bake at 350° for 35-45 minutes or until set. Cool. Refrigerate until serving. Cut into squares; garnish with whipped cream if desired.
Nutrition Facts : Calories 378 calories, Fat 22g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 303mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESECAKE PUMPKIN DESSERT
My family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. -Melissa Davis, Clermont, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 9-in. tart pan with a removable bottom., For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.
Nutrition Facts : Calories 327 calories, Fat 24g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 194mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- To ensure a smooth cheesecake filling, make sure the cream cheese is at room temperature before mixing. This will help it blend more easily and prevent lumps.
- For a more intense pumpkin flavor, use fresh pumpkin puree instead of canned. If using canned puree, be sure to drain off any excess liquid before using.
- To get a perfectly graham cracker crust, pre-bake it for 10-12 minutes before filling it with the cheesecake mixture. This will help prevent the crust from becoming soggy.
- To prevent the cheesecake from cracking, let it cool slowly in the oven with the door cracked open. You can also place a pan of water on the bottom rack of the oven to help create a more humid environment.
- For a more decadent cheesecake, top it with whipped cream, caramel sauce, or fresh berries before serving.
Conclusion:
This pumpkin cheesecake is the perfect fall dessert. It's creamy, decadent, and full of pumpkin flavor. With its graham cracker crust and pumpkin cheesecake filling, this dessert is sure to be a hit with everyone at your table. So next time you're looking for a special dessert to make, give this pumpkin cheesecake a try. You won't be disappointed!
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