DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
2 STEP PUMPKIN CHEESECAKE
Found this recipe on another website last year and made it for thanksgiving. It was a hit - even my husband that doesn't like cheesecakes even ate this one.
Provided by tami sweebe
Categories Cakes
Time 30m
Number Of Ingredients 6
Steps:
- 1. beat cream cheese, pumpkin, sugar and spice in a large bowl with wire whisk or electric mixer until smooth.
- 2. gently stir in the whipped topping
- 3. spoon into crust; refrigerate 3 hours or until set
- 4. Store left over cheese cake in refrigerator.
GLUTEN FREE PUMPKIN CHEESECAKE
When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!
Provided by SEAMSTERRIFIC
Categories Fruits and Vegetables Vegetables Squash
Time 3h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
- Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
- Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
- Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 22.8 g, Cholesterol 95.7 mg, Fat 22.3 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 11.9 g, Sodium 361.5 mg, Sugar 16.9 g
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
- Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
- To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
- Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE
This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!
Provided by Maggie
Categories Cheesecake
Time 4h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
- Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate 3 hours or overnight.
- Top with whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4
FLUFFY 2 STEP CHEESECAKE
This recipe is so simple, takes less than 10 minutes to make, and always gets compliments and recipe requests.
Provided by eza91804
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in large bowl, with a mixer, on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3 hours or until set.
- Add pie filling as a topping (optional).
- Keep leftovers refrigerated.
Nutrition Facts : Calories 368.9, Fat 24.5, SaturatedFat 14, Cholesterol 31.2, Sodium 261.8, Carbohydrate 35.1, Fiber 0.5, Sugar 26.4, Protein 3.8
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