Pumpkin Spice Cheesecake Toast Recipes

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PUMPKIN SPICE CHEESECAKE



Pumpkin Spice Cheesecake image

My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups graham cracker crumbs
1 tablespoon brown sugar
2 teaspoons baking cocoa
1/8 teaspoon salt
5 tablespoons vanilla yogurt or plain yogurt
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 can (15 ounces) pumpkin
1/4 cup reduced-fat sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature

Steps:

  • Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN SPICE FRENCH TOAST CASSEROLE



Pumpkin Spice French Toast Casserole image

This autumn-inspired casserole is both custardy and crunchy and perfect for brunch--or even dessert. We use pumpkin pie puree, which comes pre-sweetened and spiced, lending an extra touch of warmth. Since the unbaked casserole needs to rest overnight, this is an ideal make-ahead company-worthy dish.

Provided by Food Network Kitchen

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, at room temperature
One 1-pound loaf Italian-style bread, sliced 1/2-inch-thick
4 large eggs
1/3 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups whole milk
1 cup heavy cream
1 cup pumpkin pie puree (not pure pumpkin puree)
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), cut into cubes
1 cup chopped pecans

Steps:

  • For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books).
  • Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F.
  • For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
  • To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
  • Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.

PUMPKIN SPICE CHEESECAKE TOAST



Pumpkin Spice Cheesecake Toast image

Provided by Food Network Kitchen

Categories     main-dish

Time 5m

Yield 8 toasts

Number Of Ingredients 0

Steps:

  • Beat 3/4 cup pure pumpkin puree with 4 ounces softened cream cheese, 1/3 cup sour cream, 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice until smooth. Spread generously on 8 slices toasted brioche; dust with confectioners' sugar and more pie spice.

PUMPKIN CHEESECAKE



Pumpkin cheesecake image

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

80g butter, melted, plus extra for the tin
275g digestive or ginger biscuits
1 large egg white (use the egg yolk in the filling, below)
800g full-fat soft cheese
425g can pumpkin purée
200g light brown soft sugar
50g plain flour
5 large eggs, plus 1 large yolk
400ml whipping cream
ground cinnamon or pumpkin spice, for dusting
25g pecans, chopped
3 tbsp caramel sauce

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

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

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