Best 4 Impossibly Easy Pumpkin Cheesecake Recipes
Indulge in the ultimate fall delight with our impossibly easy pumpkin cheesecake, a symphony of creamy, velvety textures and warm, inviting spices. This no-bake cheesecake is a breeze to make, featuring a graham cracker crust, a luscious pumpkin filling infused with the essence of autumn, and a decadent cream cheese topping. For those seeking a gluten-free option, we've got you covered with our almond flour pumpkin cheesecake, a delightful symphony of flavors and textures that caters to your dietary preferences. And for those who love a classic, our traditional pumpkin cheesecake, made with a buttery graham cracker crust and a creamy pumpkin filling, is an enduring favorite that will transport you to grandma's kitchen. No matter your choice, each of these pumpkin cheesecakes is a culinary masterpiece that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
IMPOSSIBLY EASY CREAMY TOPPED PUMPKIN CHEESECAKE
What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Another impossible pie from Bisquick. Great flavor combination and easy easy easy! Time does not include chill time.
Provided by KelBel
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator.
IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
Tips:
- Ensure the cream cheese is at room temperature before mixing. This will help it blend smoothly and avoid lumps.
- To get the best graham cracker crust, use a food processor to crush the graham crackers into fine crumbs. This will help the crust hold together better.
- Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and dry.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly and prevent it from falling apart.
Conclusion:
This pumpkin cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, pumpkin flavor, and graham cracker crust, this cheesecake is sure to be a hit. So next time you're looking for a special dessert, give this pumpkin cheesecake a try. You won't be disappointed!
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