Best 3 Pumpkin Cheesecake Dessert Recipes
Indulge in the delightful symphony of flavors and textures with our tantalizing Pumpkin Cheesecake Dessert. This culinary masterpiece combines the rich, creamy texture of cheesecake with the warm, autumnal flavors of pumpkin, creating a delectable treat that will captivate your taste buds. Each bite is a harmonious blend of sweet and savory, with a hint of spice that adds a touch of intrigue. Whether you're a seasoned baker or just starting your culinary journey, our comprehensive guide will provide you with the step-by-step instructions and expert tips you need to create this showstopping dessert. From the perfectly golden crust to the velvety smooth filling, we'll take you through every stage of the process, ensuring your Pumpkin Cheesecake Dessert is an unforgettable experience. So, gather your ingredients, prepare your kitchen, and let's embark on a delicious adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
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 and creamy cheesecake batter, make sure all of your ingredients are at room temperature before you begin. This will help them combine evenly and prevent lumps.
- For a richer, more decadent cheesecake, use full-fat cream cheese. If you prefer a lighter cheesecake, you can use Neufchatel cheese or a blend of cream cheese and Greek yogurt.
- When baking the cheesecake, place a pan of water on the bottom rack of the oven. This will help create a moist environment that will prevent the cheesecake from cracking.
- To prevent the cheesecake from overbaking, check it for doneness about 5 minutes before the recommended baking time. The cheesecake is done when it is set around the edges but still has a slight jiggle in the center.
- Let the cheesecake cool completely before serving. This will help it set properly and develop its full flavor.
- To make the pumpkin filling, you can use either fresh or canned pumpkin. If you are using fresh pumpkin, be sure to roast it before using it in the filling.
- For a sweeter filling, you can add more sugar to taste. You can also add spices like cinnamon, nutmeg, and ginger to enhance the pumpkin flavor.
- Top the cheesecake with your favorite toppings, such as whipped cream, caramel sauce, or chopped nuts.
Conclusion:
Pumpkin cheesecake is a classic fall dessert that is perfect for any occasion. With its creamy texture, rich flavor, and beautiful presentation, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this pumpkin cheesecake recipe a try. You won't be disappointed!
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