Best 3 Pumpkin Cheesecake Pudding Recipes
Indulge in the delightful symphony of flavors with our Pumpkin Cheesecake Pudding, a dessert that tantalizes the taste buds with its creamy texture and rich pumpkin spice. This culinary masterpiece seamlessly blends the classic flavors of pumpkin pie and creamy cheesecake, resulting in a heavenly treat that will leave you craving for more. Whether you're a seasoned baker or just starting your culinary journey, our step-by-step guide and variations will empower you to create this delectable dessert with ease. Dive into the velvety pumpkin-infused pudding, topped with a decadent cheesecake layer and a sprinkle of cinnamon, and experience a taste of pure bliss. Let your senses be captivated by the harmonious fusion of sweet and tangy notes, as this dessert takes you on a journey of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERSCOTCH PUMPKIN PUDDING CHEESECAKE
An easy to make pie with a unique flavor. This creamy pie is a cross between a no-bake cheesecake and pumpkin pie. The butterscotch flavor is noticeable and pairs nicely with the pumpkin and warm spices. Since this is a no-bake dessert, it is a cinch to throw together and would be a great addition to a holiday meal.
Provided by Amanda Marble
Categories Puddings
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Whip softened cream cheese and pumpkin until smooth.
- 2. Add pudding and spices. Blend until creamy.
- 3. Fold in whipped cream topping and mix until blended.
- 4. Pour into crust and top with pecans.
- 5. Chill for at least 1 hour before serving.
PUMPKIN CHEESECAKE BREAD PUDDING
Make and share this Pumpkin Cheesecake Bread Pudding recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h45m
Yield 1 pudding, 20 serving(s)
Number Of Ingredients 16
Steps:
- Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
- To prepare the bread: Brush each slice of brioche on both sides with melted butter.
- To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
- Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
- Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
- To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
- Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
- Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
- Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
- Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.
PUMPKIN CHEESECAKE PUDDING
The hubs and I had the pumpkin custard at Cracker Barrel last week and I thought I would try to recreate it. Well, this doesn't look like Cracker Barrels but it kind of tastes like it.
Provided by Julia Ferguson
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
- 2. Serve in individual serving dishes with a dollop of whipped cream or cool whip. Serving Suggestions: Serve with Ginger Snap or Molassas Cookies, Use as a quick pie filling in a graham cracker crust. Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.
Tips:
- Use a high-quality cream cheese that is at room temperature for a smooth and creamy cheesecake filling.
- Make sure to whip the cream cheese and sugar together until light and fluffy for a smooth texture.
- Gradually add the eggs to the cheesecake filling, one at a time, to prevent curdling.
- Bake the cheesecake in a water bath to prevent cracking.
- Chill the cheesecake for at least 4 hours, or overnight, before serving for the best flavor and texture.
- For a richer flavor, use dark chocolate chips or semisweet chocolate chips in the crust.
- For a more festive presentation, top the cheesecake with whipped cream, chocolate shavings, or fresh berries.
Conclusion:
Pumpkin cheesecake pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, pumpkin spice flavor, and graham cracker crust, this pudding is sure to be a hit with everyone. Whether you are looking for a quick and easy weeknight dessert or a special treat for a holiday gathering, pumpkin cheesecake pudding is the perfect choice.
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