Best 4 Holiday Pumpkin Cheesecake Recipes
Indulge in the ultimate holiday treat with our exquisite Pumpkin Cheesecake, a symphony of flavors that will tantalize your taste buds. This creamy and decadent dessert features a velvety pumpkin filling nestled in a crisp graham cracker crust, creating a harmonious balance of textures. Topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice, this cheesecake is an irresistible centerpiece for any festive gathering. Our collection of recipes offers a variety of options to cater to different dietary preferences, including a gluten-free version for those with sensitivities. Additionally, we provide a step-by-step video guide to guide you through the baking process, ensuring a perfect cheesecake every time. Don't miss out on this culinary delight; let the Pumpkin Cheesecake be the star of your holiday celebration.
Check out the recipes below so you can choose the best recipe for yourself!
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.
HOLIDAY PUMPKIN CHEESECAKE
Make and share this Holiday Pumpkin Cheesecake recipe from Food.com.
Provided by Leta8076
Categories Cheesecake
Time 2h15m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- On bottom rack in oven, place 13" X 9" roasting pan filled halfway with water.
- Preheat oven to 325 F.
- In small bowl, combine cookie crumbs, 1/4 cup sugar and 1/4 cup melted margarine.
- In 10" springform pan, press crumb mixture onto bottom and halfway up sides; set aside.
- In medium bowl, with electric mixer, beat cream cheese and remining 1 1/2 cups sugar until mixture is creamy, about 3 minutes.
- Beat in pumpkin, remaining 1/2 cup melted margarine, flour and pumpkin pie spice until smooth.
- Gradually beat in eggs, cream and vanilla until smooth.
- Pour into prepared springform pan.
- Bake in center of oven for 1 hour and 20 minutes or until edges are golden and middle is almost set.
- (NOTE: 13X9 pan is on lower rack. DO NOT place cheesecake in 13X9 pan. Bake on the next rack up, or in the center of the oven.) Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes.
- On wire rack, cool completely.
- Cover and refrigerate overnight.
- Best if made 1 day ahead.
Nutrition Facts : Calories 7628.1, Fat 520.2, SaturatedFat 244.8, Cholesterol 2343.5, Sodium 5959.4, Carbohydrate 649.7, Fiber 10, Sugar 416.2, Protein 119
HOLIDAY PUMPKIN CHEESECAKE
My guests liked this pumpkin cheesecake so much I didn't get to taste it!
Provided by Stephanie Wiebe Meismer
Categories Fruits and Vegetables Vegetables Squash
Time 9h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
- Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.
- Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.
- Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 52.9 g, Cholesterol 150.3 mg, Fat 33.6 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 19.2 g, Sodium 452.9 mg, Sugar 30.2 g
ALMOST-FAMOUS PUMPKIN CHEESECAKE
What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
Tips:
- Make sure the cream cheese, sour cream, and eggs are at room temperature before starting. This will help to ensure a smooth cheesecake.
- Use a springform pan to make the cheesecake. This will make it easy to remove the cheesecake from the pan once it is baked.
- Do not overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help to ensure that the cheesecake is firm and flavorful.
Conclusion:
This holiday pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy pumpkin filling, graham cracker crust, and whipped cream topping, this cheesecake is sure to be a hit. Here are some additional tips for making the best holiday pumpkin cheesecake:- For a richer flavor, use full-fat cream cheese and sour cream.
- Add a teaspoon of pumpkin pie spice to the cheesecake batter for a more intense pumpkin flavor.
- Top the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon sugar before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
