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Pumpkin Cheesecake Recipes

Category Cheesecake
Fall brings seasonal desserts ideas, with pumpkin "anything" being in high demand. This page contains pumpkin cheesecake recipes.
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By 6 found this helpful
October 25, 2010

Ingredients:

Crust and Topping:
  • 1 1/4 cups graham cracker crumbs
  • 5 Tbsp. unsalted butter, melted
  • 2 Tbsp. candied ginger, chopped
  • 1/2 tsp. ground cinnamon
  • 2 Tbsp. sugar
Filling:
  • 2 (8 oz.) pkgs. cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 Tbsp. flour
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ground ginger
  • 3 large eggs
  • 1 cup solid pack pumpkin (not pie filling)

Directions:

Crust and Topping: In a medium bowl, toss the graham cracker crumbs with the melted butter, sugar, and cinnamon until thoroughly combined. Place 1/4 cup of the mixture into a small bowl and add the candied ginger. (This will be the topping.) Press the remaining crumbs into the bottom of a 9 inch springform pan or cake pan.

Filling: Preheat the oven to 325 degrees F. In a large bowl, beat the cream cheese at medium speed until smooth. Add sugar, flour, pumpkin pie spice, and ginger and beat until combined. Beat in the eggs one at a time, and then the pumpkin puree until it is just incorporated.

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Pour the filling into the pan and bake until set at the edges but still soft at the center, about 45-60 minutes. Turn off the heat; crack open the oven door and let the cheesecake cool inside for 1 hour. Remove cheesecake from oven and set at room temperature until completely cool, 2-3 hours. Refrigerate until chilled, about 4 hours. Garnish with topping and serve. Cheesecake can be refrigerated for up to 2 days.

By Robin from Washington, IA

Comment Was this helpful? 6

August 31, 20070 found this helpful

Ingredients

  • 32 gingersnap cookies, crushed
  • 1/4 cup butter, melted
  • 5 packages cream cheese, softened (8oz. each)
  • 1 cup sugar
  • 1 can solid-pack pumpkin
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 5 eggs, lightly beaten
  • dash nutmeg
  • maple syrup

Directions

In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 9x13 inch baking dish; set aside. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350 degrees F for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers.
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By Robin from Washington, IA

Source: Taste of Home

Comment Was this helpful? Yes

By 0 found this helpful
December 6, 2008

Beat:

Add: 1 egg. Pour over the bottom of a prepared graham cracker crust.

Mix together:

Spoon pumpkin mixture over cheese mixture. Run a knife through to marbelize the 2 mixtures.

Bake 1/2 hour at 350 degrees F. Pull pie out and drizzle streusel topping over the top of the half baked pie.

Streusel Topping:

Return to oven for another 30 minutes or until a knife is clean when inserted.

By Patty from Turbotville, PA

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Comment Was this helpful? Yes

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October 25, 20100 found this helpful

A delicious creamy dessert you won't be able to resist. This is an easy inexpensive dessert to serve anytime you have guests. Not only is it delicious but very easy to make.

Ingredients:

Crust:

  • 1 1/2 cup cups graham wafer crumbs
  • 6 Tbsp. melted butter or margarine
  • 1/2 cup sugar
Filling:
  • 2 cup cream cheese softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 and 1/3 cup pumpkin, cooked or canned
  • 2 tsp. cinnamon
  • garnish whipped cream or topping

Directions:

In a small bowl, combine graham wafers, sugar and melted butter. Mix together and press into 8X13 inch pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg.

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Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 minutes or until filling is just set.

Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.

Servings: 12
Time:12 Minutes Preparation Time
40 Minutes Cooking Time

By maphisx7 from VA

Comment Was this helpful? Yes

April 1, 20100 found this helpful

Ingredients

Cake
  • 1 cup butter
  • 3 eggs
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup pumpkin (canned)
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 2 tsp. baking powder

Filling Ingredients

  • 8 oz cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/3 tsp. salt
  • 1/4 cup canned pumpkin
  • 1 Tbsp. corn starch
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  • 1/2 tsp. vanilla

Filling Directions

In mixing bowl, beat ingredients together until smooth. Set aside.
Prepare cake batter.

<h2Directions</h2>

Preheat oven to 350 degrees F.

In large mixing bowl, cream butter, sugar and vanilla until light and fluffy
add eggs, beat well.

Add flour, baking powder, baking soda, cinnamon, and salt.

Mix in pumpkin and sour cream. Blend thoroughly until smooth. Pour half of batter into a buttered 9x13 inch glass baking dish.

Add the filling mix. Spreading batter evenly in the dish. Add remaining batter and lightly swirl into filling. Bake for 50 -55 minutes

Allow to cool, cut and serve.

By imaqt1962 from Illinois

Comment Was this helpful? Yes
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