DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE LAYER PUMPKIN PIE CHEESECAKE
An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!
Provided by RaVenneSky
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
- Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
- Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.9 g, Cholesterol 33.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 13.9 g, Sodium 696.3 mg, Sugar 37.3 g
DOUBLE LAYER PUMPKIN CHEESECAKE
Can't decide whether to have pumpkin pie or cheesecake? Make this indulgent double layer pumpkin cheesecake to satisfy both cravings.
Provided by hbs-admin
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (160°C). With an electric mixer on medium speed beat the cream cheese with the sugar and vanilla until smooth.
- On low speed add the eggs, one at a time, until well combined. Remove 1 cup (250 mL) of the batter and stir in the pumpkin, syrup and cinnamon. Pour the remaining plain batter into the crust. Top with the pumpkin batter.
- Bake for 40 minutes or until center is almost set but still jiggles slightly. Cool completely. Refrigerate for at least 4 hours or overnight. Garnish with whipping cream (if using).
DOUBLE LAYER PUMPKIN CHEESECAKE
This cake combines the best of two treats, cheesecake and pumpkin pie, for the ultimate party dessert. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in Washington D.C. some years ago. Their head pastry chef Stephanie made it every fall to run through the holidays.
Provided by CHEF GRPA
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325*F.
- 2. 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.
- 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- 4. 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.
- My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.
- UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).
DOUBLE-LAYER PUMPKIN CHEESECAKE BARS
This is my daughter's pumpkin cheesecake bar recipe. She made it for us at Thanksgiving dinner. It was delicious and the layers look very pretty for presentation.
Provided by Spritzer
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 4h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
- Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
- Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 20.4 g, Cholesterol 69.3 mg, Fat 17.8 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 14.5 g
DOUBLE-LAYER PUMPKIN CHEESECAKE
Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.
Provided by My Food and Family
Categories Dairy
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
- Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
- Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6417 g, Sugar 0 g, Protein 6 g
More about "pumpkin cheesecake double layer recipes"
DOUBLE LAYER PUMPKIN CHEESECAKE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (8)Total Time 1 hr 10 minsCategory Desserts, RecipesCalories 426 per serving
- Beat together the cream cheese with the sugar and vanilla until smooth, making sure to scrape your bowl as you go
DOUBLE LAYER PUMPKIN CHEESECAKE - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
DOUBLE LAYER PUMPKIN CHEESECAKE - TOGETHER AS FAMILY
From togetherasfamily.com
DOUBLE-LAYER PUMPKIN CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 1Category DessertCuisine AmericanTotal Time 2 hrs 20 mins
DOUBLE LAYER PUMPKIN CHEESECAKE - RECIPESRUN
From recipesrun.com
DOUBLE LAYER PUMPKIN CHEESECAKE RECIPE | ALLRECIPES
From test.element.allrecipes.com
CHEESECAKE | ALLRECIPES
From allrecipes.com
DOUBLE LAYER PUMPKIN CHEESECAKE RECIPE | RECIPE - PINTEREST
From pinterest.com
PUMPKIN CHEESECAKE BARS RECIPE
From inquiringchef.com
DOUBLE LAYER PUMPKIN CHEESECAKE | ARMAND | COPY ME THAT
From copymethat.com
DOUBLE LAYER PUMPKIN CHEESECAKE - CIRCLE
From circleallaccess.com
SPICED PUMPKIN CHEESECAKE RECIPE - NYT COOKING
From cooking.nytimes.com
PUMPKIN PIE CHEESECAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
NO-BAKE PUMPKIN CHEESECAKE RECIPE | TASTE OF HOME
From tasteofhome.com
DOUBLE LAYER PUMPKIN PIE CHEESECAKE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
DOUBLE-LAYER PUMPKIN CHEESECAKE | BETTER HOMES & GARDENS
From bhg.com
PUMPKIN DESSERTS FOR 2 | THE CAKE BOUTIQUE
From thecakeboutiquect.com
DOUBLE LAYER PUMPKIN PIE - SPATULA DESSERTS
From spatuladesserts.com
1️⃣ FULL RECIPE: HTTPS://DINNERTHENDESSERT.COM/DOUBLE-LAYER …
From en.newswall.org
DOUBLE LAYER PUMPKIN CHEESECAKE | RECIPE CART
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love