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.
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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