Pumpkin Pie Stuffed Cheesecake Recipes

EASY PUMPKIN PIE CHEESECAKE RECIPE

Steps:

• Preheat oven to 325°F.
• In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
• Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
• Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
• Serve with whipped cream, if desired!

CHEESECAKE PUMPKIN PIE

Steps:

• For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.
• For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
• In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.
• For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
• Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.

CHEESECAKE-STUFFED PUMPKIN BREAD

Steps:

• For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
• For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

PUMPKIN CHEESECAKE PIE

Steps:

• In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

PUMPKIN PIE NO-BAKE CHEESECAKE

Steps:

• Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
• Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
• Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
• Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
• Chill in the refrigerator until set, 3 to 4 hours.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• In large mixing bowl beat cream cheese on medium speed until fluffy.
• Add sugar & spice - beat until combined.
• Add eggs, one @ a time, mixing until just combined after each addition.
• Stir in pumpkin.
• Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
• Cool for 1 hour on wire rack.
• Refrigerate at least 3 hours before serving.
• * Soften cream cheese in microwave @ high for 15 to 20 seconds.
• ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

DOUBLE LAYER PUMPKIN CHEESECAKE

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.