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Easy pumpkin cheesecake recipe

Easy pumpkin cheesecake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Pumpkin cheesecake

I'm glad my mum gave me this recipe. It is gorgeously spiced and I find it isn't as touchy as your typical cheesecake.

176 people made this

IngredientsServes: 16

  • 500g cream cheese
  • 175g caster sugar
  • 1 (400g) tin pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 prepared 20cm pastry cases

MethodPrep:20min ›Cook:50min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry cases.
  3. Bake in the prheated oven for 50 minutes or until the knife inserted in the centre comes out clean. Let cool then top with whipped cream, if desired.

Pumpkin puree...

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Recently viewed

Reviews & ratingsAverage global rating:(179)

Reviews in English (137)

Used different ingredients.Instead of a pastry base, I used crushed ginger biscuits and melted butter.-17 Oct 2010

So yummy i also used the ginger cookies as a base!-15 Oct 2011

by Wilemon

This was pretty good, although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar, let out the ginger and added 1 1/4 teaspoon pumpkin pie spice, 1 teaspoon vanilla, 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea!-28 Nov 2003


22 Easy Pumpkin Cheesecake Recipes to Make This Fall

You might as well call your kitchen "The Cheesecake Factory" from here on out.

Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. We've got pumpkin-flavored cheesecake bars, trifles, dips, and more.

Sure, this seems like a basic cheesecake . until you realize it's garnished with homemade pumpkin spice cookies. Yep, you heard that right.

If you happen to love fall and Oreo cookies more than anything in the world, then you need to take a bite of this chocolatey cheesecake.


  • 1 graham cracker pie crust
  • 2 eight ounce packages of cream cheese, softened
  • 2/3 cup canned pumpkin
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice (or make your own)

Preheat oven to 350 degrees.

In a stand mixer, combine softened cream cheese, sugar and vanilla and mix until smooth.

Add the pumpkin, eggs and spices and beat until smooth.

Pour filling into the graham cracker crust and bake for 50-60 minutes or until set and the top is starting to brown.


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Easy Pumpkin Cheesecake

Preheat oven to 350 degrees F.

In a large bowl mix the melted butter, graham cracker crumbs, granulated sugar, salt, and pumpkin pie spice together evenly. Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake, cooling until it reaches room temperature.

In the bowl of your stand mixer fitted with the paddle attachment beat the cream cheese, granulated sugar, and dark brown sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and add in the pumpkin puree (do not use pumpkin pie filling), sour cream, vanilla extract, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl and the beaters often to make sure everything is combined.

When making cheesecake be sure to always scrape down the bowl plus the BEATER!

With the mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Don’t over-mix, but make sure all the ingredients are mixed in evenly and the mixture is smooth.

Part of the problem when making cheesecake is beating the still cold eggs too much. You want all ingredients to room temperature and only beat the eggs until just incorporated.

Always double wrap the bottom of the springform pan with heavy-duty aluminum foil, sealing it tightly to prevent water from getting into the pan.

Pour the cheesecake batter on top of the cooled graham cracker crust.

Place the springform pan into a water bath.

What is a water bath? A water bath is placing one pan into a larger pan and pouring very hot water into the pan until it’s 3/4- inch deep, careful to make sure no water enters the cheesecake and the water level doesn’t come up higher than the foil.

Bake for 60 minutes, or until the center is almost set. It will still jiggle a little bit.

Turn the oven off and leave the door shut. Allow the cheesecake to sit in the warm oven for 45 minutes. Remove from the oven, and cool for at least an hour until it reaches room temperature.

Cover the pan and place in the refrigerator for at least 6 hours, or overnight.

I always plan ahead when making cheesecakes. They need to be good and chilled before slicing. So my suggestion is always making it a day ahead of serving.

We are loving this recipe for a twist on pumpkin dessert! But if you like cheesecake as much as we do check out our Eggnog Cheesecake with Gingersnap Crust recipe.


43 Easy Pumpkin Cheesecake Recipes to Try This Fall

Elevate your standard pumpkin pie with a cheesecake twist.

Looking for a deliciously different dessert to serve this fall? Impress and delight all of your guests with these easy pumpkin cheesecake recipes. They combine the very best flavors of the season (pumpkin spice, nutmeg, and clove, to name a few) with one of our favorite dessert staples for a result that's as out-of-this-world decadent as it is beautiful. And if you're nervous to make cheesecake for the very first time, we've got good news: Many of the recipes offered on our list are actually no-bake, and they couldn't be easier to prepare. That means you don't even have to worry about setting the oven temperature correctly or painstakingly measuring ingredients, since your cheesecake will set to the right consistency within your fridge. There's also something here for everyone, from the die-hard traditionalists who'd rather stick to the basics, to the more adventurous bakers out there. Whether you opt for a fancy streusel topping, a chocolate ganache swirl, or a touch of of gooey caramel, it's easy to personalize these recipes to really make them your own&mdashbut you can also easily stick to the more basic, fail-proof recipes if that seems less intimidating. Both have a home on our list!

It's hard to top the classic combination of pumpkin and cheesecake, but here, it gets literally topped with caramels, pecan, and streusel. Your guests are going to want seconds.

Get the recipe at Creme de la Crumb.

Even if you're not vegan, you're going to want to add this tasty, no-dairy recipe to your roster of weekend baking projects this fall. Notes of ginger, clove, and nutmeg keep the cheesecake tasting wholly traditional.

Get the recipe at Coley Cooks.

These "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time. They're also completely no-bake!

Get the recipe at Creme de la Crumb.

Calling all overachievers: These beauties bring together not just two, but three delicious desserts in one: cheesecake, pumpkin pie, and cupcakes.

Get the recipe at Gimme Some Oven.

This gorgeous fall dessert features a delectable graham cracker crust. It's finished off with pumpkin spice whipped cream, which you can also use to dress up hot chocolate later in the season.


Easy Pumpkin Cheesecake Recipe 

You certainly can make the crust out of graham crackers or crumbled ginger snaps - it's delicious.

Gingersnap Crust
12 oz box crispy gingersnap cookies, crushed into fine crumbs
1 stick butter, melted

Spray a pie place.  Mix crumbs and butter together and press into prepared springform pie pan.

Place into a 350 degree oven and bake 8-9 minutes.  Let cool.


The pumpkin filling spices can be increased or decreased (or use pumpkin pie spice) depending on your taste. Be sure to read the directions first before making this.

four (8oz) pkgs cream cheese, at room temperature
1-3/4 cup white granulated sugar
2 tsp pure vanilla extract
3 eggs, at room temperature
1 cup heavy whipping cream
1-1/2 cups pumpkin pie filling
1 TBS spiced rum (optional)
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

PREHEAT oven to 350 degrees.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, and mix well after each addition. Add the heavy whipping cream, pie filling, spiced rum (if using), cinnamon, ginger and nutmeg and mix thoroughly.  Pour into the cooled springform pan.

To prepare the water bath, pour boiling water in a pan and place on the bottom shelf of the oven Put the pan on a cookie sheet and bake for 1-1/2 hours, or until center is almost set (center will spring back when touched (like jello) - do NOT wait until it cracks it will be over-done at that point). Turn off the oven and prop open the door and let cheesecake sit for 1 hour in the oven.

Allow to cool, then refrigerate for 3 hours or overnight. Cover with homemade caramel sauce , whipped cream  and candied pecans before serving.

I have more than an easy pumpkin cheesecake recipe, check out more of my favorite recipes below.


No-Bake Easy Pumpkin Cheesecake

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 499
  • Fat 41.5 g (63.9%)
  • Saturated 24.6 g (123.2%)
  • Carbs 30.0 g (10.0%)
  • Fiber 0.7 g (3.0%)
  • Sugars 20.4 g
  • Protein 4.7 g (9.3%)
  • Sodium 266.3 mg (11.1%)

Ingredients

cream cheese, at room temperature

Graham cracker crumbs, for garnish

Ground cinnamon, for garnish (optional)

Instructions

Beat the cream on high speed in a stand mixer fitted with the whisk attachment or in a large bowl with an electric hand mixer until soft peaks form, 1 1/2 to 2 minutes (do not overbeat). Transfer to a separate bowl and set aside.

Place the cream cheese and brown sugar in the now-empty bowl. Beat on high speed until fluffy, about 1 minute. Add the pumpkin pie filling and beat until just combined, about 30 seconds. Fold in half the reserved whipped cream by hand until evenly combined, but be careful not to deflate.

Divide the whipped cheesecake between 6 to 8 glasses. Dollop the remaining whipped cream onto each. Sprinkle with graham cracker crumbs and dust with cinnamon, if using.

Recipe Notes

Make ahead: The cheesecake mixture can be made up to 3 days in advance. Top with whipped cream, graham cracker crumbs, and cinnamon just before serving.

Storage: Leftovers can be refrigerated for up to 2 days.


Recipe Video (Click on Image to Play)

Ingredients

Crust:

  • ▢ 1 ¾ cups almond flour
  • ▢ ½ teaspoon cinnamon
  • ▢ 1 ½ tablespoons Pyure All Purpose or 3 tablespoons Swerve
  • ▢ 1 stick butter melted

Filling:

  • ▢ &frac13 cup Pyure All Purpose or &frac23 cup Swerve
  • ▢ 16 ounces cream cheese at room temperature
  • ▢ ½ teaspoon vanilla extract
  • ▢ &frac23 cup pumpkin puree at room temperature
  • ▢ 2 large eggs at room temperature
  • ▢ ½ teaspoon cinnamon
  • ▢ ¼ teaspoon nutmeg
  • ▢ &frac18 teaspoon allspice

Instructions

Crust:

Filling:

Nutrition

Additional Info

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Easy Quick Pumpkin Pie With Cream Cheese - Cheesecake Pumpkin Pie Recipe Pumpkin Pie Cheesecake Easy Pumpkin Pie Pumpkin Pie Bars

Easy Quick Pumpkin Pie With Cream Cheese

When paired with a buttery flaky pie crust and fresh whipped cream, it just screams holiday. It looks like a lot more effort than it is. Beat the cream cheese, powdered sugar, butter, and the remaining pinch of salt with an electric mixer in a medium bowl until smooth, 1 to 2 minutes. The pie just sets in the fridge. The best easy pumpkin pie recipe, made with 5 simple ingredients. Just had a quick question, i am traveling with this cheesecake, and just want to make sure the cream cheese whipped cream. This pumpkin cream cheese pie with gingersnap cookie crust is so easy to make. Celebrate the fall season with this delicious pumpkin pie cheesecake recipe!

When paired with a buttery flaky pie crust and fresh whipped cream, it just screams holiday. The best easy pumpkin pie recipe, made with 5 simple ingredients. This easy pie recipe will please anyone at your table this holiday. This classic thanksgiving dessert is loaded with spices, has flaky crust & creamy instead of topping this pie with whipped cream, serve it with this cream cheese frosting. · delicious and easy to make pumpkin bars with cream cheese frosting. Homemade vs canned pumpkin pie. For easy serving, place candied pecan. For the filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. So easy, quick and delicious you'll make it much more often going forward.

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Pumpkin and pumpkin spice are versatile flavors that can make nearly any dish more homey and comforting. This pumpkin cream cheese pie with gingersnap cookie crust is so easy to make. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets. Options for easy keto pumpkin pie. Reducing the temperature partway pumpkin cake with cream cheese frosting. Don't you worry…it is still a perfectly pumpkin flavored pie but is much creamier than the original. It features a graham cracker crust filled with perfect layers of cream cheese, pumpkin. Cream cheese and pumpkin pie come together to take the thanksgiving classic and give it a delightful and delicious swirl. Cover and refrigerate for 1 hour. Pumpkin cheese pie cheryl vidakovich.

The Best Vegan Pumpkin Pie Easy Gluten Free Recipe Elavegan Recipes from elavegan.com This post may contain affiliate links. To prepare glaze, place powdered sugar and cream cheese in a bowl When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Reducing the temperature partway pumpkin cake with cream cheese frosting. When we think of pumpkin recipes, it's easy to jump straight to sweets, like quick bread, cookies, cake, pie, bars, and breakfast treats.

This pie cooks for a little over an hour, first at 425°f and then at 350°f.

Homemade vs canned pumpkin pie. Just had a quick question, i am traveling with this cheesecake, and just want to make sure the cream cheese whipped cream. When paired with a buttery flaky pie crust and fresh whipped cream, it just screams holiday. Don't you worry…it is still a perfectly pumpkin flavored pie but is much creamier than the original. Fill the foil with pie more pumpkin recipes. You'll impress even the pickiest of eaters with this wonder. This will help to thin the mix. Cream cheese and pumpkin pie come together to take the thanksgiving classic and give it a delightful and delicious swirl. This pie cooks for a little over an hour, first at 425°f and then at 350°f. Pumpkin and pumpkin spice are versatile flavors that can make nearly any dish more homey and comforting. 5 stars from 24 reviews.

Pumpkin cheese pie cheryl vidakovich. Celebrate the fall season with this delicious pumpkin pie cheesecake recipe! Grease a skillet with butter over medium heat and pour in the. Looking for pumpkin dessert recipes? Scroll below for full printable recipe. Pumpkin pie with sweet condensed milk vs pumpkin pie. Just had a quick question, i am traveling with this cheesecake, and just want to make sure the cream cheese whipped cream. When we think of pumpkin recipes, it's easy to jump straight to sweets, like quick bread, cookies, cake, pie, bars, and breakfast treats.

Cream Cheese Pumpkin Pie Celebrating Sweets from celebratingsweets.com Cream cheese and pumpkin pie come together to take the thanksgiving classic and give it a delightful and delicious swirl. 5 stars from 24 reviews. For the filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. 2 ounces cream cheese, at room temperature. Cream cheese and pumpkin pie come together to take the thanksgiving classic and give it a delightful and delicious swirl. This riff on the thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. Reducing the temperature partway pumpkin cake with cream cheese frosting. Cream together cream cheese and pumpkin using your favorite hand mixer. To prepare glaze, place powdered sugar and cream cheese in a bowl Add eggs, one at a time, beating on low speed after each addition. How to tell when pumpkin pie is done. When we think of pumpkin recipes, it's easy to jump straight to sweets, like quick bread, cookies, cake, pie, bars, and breakfast treats.

Cream together cream cheese and pumpkin using your favorite hand mixer.

This pie cooks for a little over an hour, first at 425°f and then at 350°f. Celebrate the fall season with this delicious pumpkin pie cheesecake recipe! This will help to thin the mix. These easy pumpkin pie recipes are perfect for thanksgiving. It looks like a lot more effort than it is. Tp serve, top with ready whip and a light sprinkling of cinnamon for the perfect finishing touch. These pumpkin cupcakes are quick and easy to make, perfectly moist and fluffy and flavorful, and topped with the most heavenly cream cheese frosting. Pumpkin cupcakes with cream cheese frosting. This easy pie recipe will please anyone at your table this holiday. These are perfect to bring to your next work party or family gathering! Looking for pumpkin dessert recipes? Reducing the temperature partway pumpkin cake with cream cheese frosting. Pumpkin and pumpkin spice are versatile flavors that can make nearly any dish more homey and comforting. Don't you worry…it is still a perfectly pumpkin flavored pie but is much creamier than the original. This riff on the thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese.

Beat with a mixer at medium speed until well blended.

Use 2 1/2 tsp pumpkin pie spice in place of the spices here if that's what you have on had.

Jump to recipe 35 comments ».

Pumpkin pie with sweet condensed milk vs pumpkin pie.

Pumpkin cupcakes with cream cheese frosting.

Beat with a mixer at medium speed until well blended.

Quick, easy, and delicious pasta recipes ideal for weeknight dinners.

When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes.

Canned pumpkin mixed with cream cheese, pumpkin pie spice and pecan make a spread perfect to eat on a bagel or with fruit slices.

Canned pumpkin mixed with cream cheese, pumpkin pie spice and pecan make a spread perfect to eat on a bagel or with fruit slices.

When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes.

Slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula.

When paired with a buttery flaky pie crust and fresh whipped cream, it just screams holiday.

When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes.

This pumpkin pie dip recipe comes together in just a matter of minutes and is loaded with pumpkin purée, cream how do you make easy pumpkin dip with cream cheese?

Fold into cool whip gently, so that it stays fluffy.

2 ounces cream cheese, at room temperature.

In large bowl, with mixer at medium speed, beat cream cheese until smooth

The cream cheese and butter also softens the strong pumpkin flavor.

Easy pumpkin mac and cheese — how to make extra creamy.

The pie just sets in the fridge.

This pie cooks for a little over an hour, first at 425°f and then at 350°f.

Pumpkin whoopie pies, a soft outer pumpkin spiced cookie with a creamy cream cheese filling.

This pumpkin pie dip recipe comes together in just a matter of minutes and is loaded with pumpkin purée, cream how do you make easy pumpkin dip with cream cheese?