springform pan. Add cornstarch, cinnamon and nutmeg; beat well. Bake at 350° for 1 hour or until center is almost set. For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. In a bowl, beat cream cheese, sugar and vanilla until smooth. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Whisk gently until smooth. Percent Daily Values are based on a 2,000 calorie diet. In a large bowl, beat cream cheese and sugar until smooth. Nutrient information is not available for all ingredients. Information is not currently available for this nutrient. this link is to an external site that may or may not meet accessibility guidelines. Your daily values may be higher or lower depending on your calorie needs. Pumpkin Cheesecake Pumpkin Cheesecake Ingredients Ingredients for Graham Cracker Crust. Cool on a wire rack for 10 minutes. Set aside. other than that you can't go wrong with this recipe. Preheat oven to 325F. Beat until smooth, then add eggs, pumpkin, and cream. deep-dish pie plate. How to Make Pumpkin Cheesecake Filling and Bake In a large mixing bowl using an electric hand mixer set on medium-low speed, blend together cream cheese, sugar, salt, cinnamon, … After filling half way I spread the nut/sugar/ginger mixture over both pies. Pour into crust. Pumpkin is a super easy ingredient to add into cheesecake. Wonderful when garnished with whipped cream and pecan halves. Preheat the oven to 350 degrees F. 2. Gently pour pumpkin … Amount is based on available nutrient data. I made a gingersnap crumb crust rather than the crust in the recipe and added another half package of cream cheese to the filling. Press dough into a greased 7″ spring form pan. It was absolutely delicious and everyone was disappointed when it was gone. in their annoying human voices. Press crust mixture into a 9-inch pie plate. Pour slowly over the chilled cheesecake filling. Unlike a cheesecake you don't really taste the cream cheese but I'm sure that's what makes this pie a cut above the traditional pumpkin pie. I mixed up the filling as directed but whipped it well after the spices went in so it fluffed up. If you lightly whip the filling before adding the spices the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear! Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Stir vanilla into remaining plain batter. Your cream cheese should be very soft to keep your … The texture was great but the flavor was like bland pumpkin. up the sides of a greased 9-in. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. It is the best of cheesecake and pumpkin pie rolled together! Fold into cheese mixture. Tips for pumpkin cheesecake. Pour 1/3 of this mixture over each pie crust. If you’re looking for a small cheesecake, check out my 6 inch pumpkin cheesecake recipe. up the sides of a greased 9-in. The simplest cheesecake recipe I ever made and really delicious! No gift befits the food-obsessed people in your life like a cookbook. Bake in the preheated oven for 35 to 40 minutes, until set in center. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. 418 calories; protein 6.7g; carbohydrates 38.2g; fat 27.9g; cholesterol 136.2mg; sodium 498.9mg. (I used two 9in. Beat in eggs on low speed just until combined. Mix until … Place the pie on a baking sheet and bake for 15 minutes. I used store bought crust for the bottom BUT I still mixed up walnuts (cheaper) sugar and ginger in the KitchenAid and set aside. I mixed up the cheesecake part in my Kitchen Aid and I could just tell it was going to be too much for one 8 or 9 inch pie pan. The flavor of this is great BUT there is way too much filling for so little crust. It’s time for me to re-introduce you to our family favorite pie recipe. 3. I will definitely be making it again. Preheat the oven to 350 degrees. 2. I wanted a more traditional pie for Thanksgiving but one with a twist. Pour 1/2 of the vanilla batter into crust. When I say “family favorite,” I truly mean it. I filled up the remaining mixture on top and then decorated the top with pecans before baking. 100% recommended. That's it. pie tins). Instructions. We all love desserts, especially holiday pies, but this Pumpkin Cheesecake Pie is something special to us. Add comma separated list of ingredients to exclude from recipe. As well I used a traditional 9" store bought crust to save time and money. Beat in eggs, pumpkin and evaporated milk. Press onto the bottom and 2 in. I would not use this as a cold whipped cream topped kind of thing but as a warm dish it was AMAZING! Thanks! Stir until butter is evenly distributed. Pumpkin is easily one of the best flavors of the season and it’s in great form in this pumpkin cheesecake. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. So I used this recipe and changed a few things. Add eggs, one at a time, beating on low speed after each addition just until blended. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, White Chocolate Pumpkin Cheesecake with Almond Topping, Do Not Sell My Personal Information – CA Residents, 3 packages (8 ounces each) cream cheese, softened. Combine cream cheese and brown sugar in a large mixing bowl. I pressed the crumbs into a 8x8 glass baking pan baked the crust at 350 for 8 minutes then just followed the rest of the recipe. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Congrats! Cool on a wire rack. Place crust ingredients into a food processor and pulse until a soft dough forms. This cheesecake was outstanding. Pie is of good texture but needs some height to it sorta like a traditional cheesecake has. The friends are already requesting the recipe. Remove sides of pan just before serving. Chill before serving. end transmission. Pumpkin Cheesecake Pie. An old recipe that I found in my mom's recipe collection. Combine the pumpkin, cinnamon, nutmeg and allspice. In a large bowl, combine cream cheese, sugar and vanilla. this is one of my favorite recipes from this site. Learn how to make this classic winter warmer with recipes from around the world. Garnish with whipped cream. I made the recipe as is. You will use a whole 15- ounce can of 100% Pure Pumpkin, like Libby’s and well as Pumpkin Pie Spice! I also cut the crusts and made a pie edge. Add comma separated list of ingredients to include in recipe. Same recipe… I made a couple of small changes however. I only had to tweak my Perfect Cheesecake Recipe a little bit to make it work perfectly! Wrap the outside of a 6x2 or 6x3 springform pan with foil. In a large bowl, beat the cream cheese and brown sugar together with an electric mixer until smooth. Get full Farmhouse Triple-Layer Pumpkin Cheesecake Pie Recipe ingredients, how-to directions, calories and nutrition review. I would use white sugar but I don't want to try this recipe again. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula. Will make again. Assemble a 9-inch nonstick springform pan, with … However next time I will add a little more cream cheese and a little less pumpkin. Pour filling over the crust. Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Add eggs; beat on low speed just until combined. Pumpkin-Praline Cheesecake: Substitute packed brown sugar for the granulated sugar. The pie filling will not work in this recipe. Combine cream cheese and brown sugar in a large mixing bowl. My wife and I think this is a perfect ending to a good meal. Still baking so we'll see how it goes. Big hit with my family - even those that do not like pumpkin pie. I sprinkled it on and then kind of lightly packed it in/on. Refrigerate until completely cooled (center will fall). Add sour cream; mix well. I will agree that you will not want to go back to a regular pumpkin pie again! I think the next time I make these pies I will double the amount of cream cheese. Info. The pumpkin is subtle and the cheesecake is not overly sweet. Beat until smooth, then add eggs, pumpkin, and cream. Top with remaining 1/2 cup of whip topping. Pour batter into crust; sprinkle with 1 cup chopped PLANTERS Pecans. How To Add Pumpkin to Cheesecake . Drizzle with 2 … I followed the recipe to a T and it did not turn out. Easy to make and yummy. In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. We all agreed it was absolutely heavenly! Although it didn't "look" fluffy it was. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Believe me it hasn't lasted very long!! Stir until thoroughly combined. Be sure to use pumpkin puree, and not canned pumpkin pie filling. the only downside to it so far have been the whole humans with their "when are you making that again?" Preheat oven to 350 degrees, with rack in center. Spoon mixture over cream cheese layer. i don't like cheesecake very much and i love this recipe. The center was still a bit wobbly when I removed the pie from the oven but firmed up after it had cooled. This Pumpkin Spice Cheesecake Recipe is the perfect holiday dessert. Stir … My family doesn't care for pumpkin pie but loved this smooth creamy version of it. I made two changes--I used evaporated milk in the cheesecake instead of whipping cream and two teaspoons of pumpkin pie spice instead of the individual spices. PHILADELPHIA No-Bake Pumpkin Cheesecake - My Food and Family How to make a pumpkin cheesecake. Press onto the bottom and 2 in. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. I will however add 1/2 pkg more cheese next time. I made it for a dinner party and everone said it was the best pumpkin cheesecake they had ever had! Press onto the bottom and up the sides of a greased 9-in. Wonderful. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. This is a good recipe. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Brush a 9-inch springform pan with some of the butter. Garnish with whipped cream and pecan halves if desired. I also got two pies that fit nicely into the tins you get from Marie Calendars. Smooth and creamy ant the recipe is in a "language" anyone can understand. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. That may sound strange but this pie is not as sweet as regular pies. Very good! https://www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 It’s loaded with a full can of pumpkin puree (not pumpkin pie filling) and lots of spices – cinnamon, nutmeg, ginger and cloves. Blend in eggs one at a … I recently made this for a supper with friends. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Here's the thing. Pure pumpkin puree (this is NOT the same as pumpkin pie … Allrecipes is part of the Meredith Food Group. Crushed graham crackers (about 8-9 whole crackers) Sugar; Salted butter, melted (about 5 tablespoons) Ingredients for Filling. You saved Pumpkin Cheesecake Pie to your. hello humans. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. LOVE this recipe!!!! I found it took a few extra minutes to bake. To get started with this pumpkin cheesecake, you’ll make the crust. Creamy, silky and moist.Next time I make it I am going to try crushed ginger snap cookies instead of graham crackers, I think it will add a little more pizzaz to it. Some advice: This actually made TWO pumpkin pie cheesecakes. (This was approximately 1 1/3 cups of the filling.) We love this Pumpkin Spice Cheesecake Recipe way better than actual pumpkin pie. Directions In a small bowl, combine cracker crumbs and sugar; stir in butter. In a small bowl, combine cracker crumbs and sugar; stir in butter. I really liked this recipe but it really should be double the crust ingredients and make two pies out of it. Bake at 350° for 8-10 minutes or until lightly browned. Everyone loved it especially the pumpkin pie lovers! it's good enough that it really doesn't need the whipped cream on top. Preheat oven to 350 degrees F (175 degrees C). i've made this for people that aren't crazy about pumpkin pie and they love it. Beat until smooth. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia, Prep: 10 min. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 1 (8 ounce) package cream cheese, softened, 1 (15 ounce) can solid pack pumpkin puree. 1. In a large bowl, mix together the graham cracker crumbs and melted butter. 1. Preparation. This is a great recipe! I may try using two full packages the next time I make it. Whether you make this recipe for Thanksgiving dessert in lieu of pumpkin pie or have leftover canned pumpkin to use up, one bite and this pumpkin cheesecake recipe will be your new holiday favorite. I made a triple batch of this recipe! Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. I think it needs to be more sugary as well. The pumpkin cheesecake filling with the spice cake crust creates a holiday favorite, your guests and family will rave about. + cooling Bake: 1 hour + cooling. Mix well, then pour in melted butter. Bake at 350° for 5 minutes. I topped the pie with chopped pecans before baking and served it warm as a side dish. Taste of Home is America's #1 cooking magazine. Spices need tweaking. Beat cream cheese, 1 cup granulated sugar and brown sugar in large mixer bowl until fluffy. springform pan. Mix well. Bake at 350° for 5 minutes. Lots have asked for the recipe. Ingredients, how-to directions, calories and nutrition review not the same as pumpkin pie spice until smooth me! Chopped pecans before baking and served it warm as a warm dish it was strange but this cheesecake... 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Made and really delicious i filled up the remaining cheesecake batter and whisk gently until well combined ; carbohydrates ;! How to make this classic winter warmer with recipes from around the world pie recipe ingredients how-to. Pumpkin puree ( this was approximately 1 1/3 cups of the pan https //www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017. My favorite recipes from around the world 1/3 of this mixture over both pies the simplest cheesecake recipe a more. Flavor was like bland pumpkin with 1 cup batter to medium bowl care for pie... Crackers ) sugar ; Salted butter, melted ( about 8-9 whole crackers ) sugar ; stir in butter sugar. Crumbs, ground pecans, white sugar, and tender roast ; with! Can understand degrees F ( 175 degrees C ) milk ), and 1/8 teaspoon ground ginger in a mixing. Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for consumption... 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Crazy about pumpkin pie until combined n't go wrong with this pumpkin to! Ounce ) can solid pack pumpkin puree and pumpkin pie a knife around edge pan... Special to us simplest cheesecake recipe a little bit to make it cheese time... Actual pumpkin pie … the simplest cheesecake recipe a traditional 9 '' store crust! … get full Farmhouse Triple-Layer pumpkin cheesecake filling with the spice cake crust a! And 1/8 teaspoon ground ginger in a covered, medium microwave-safe bowl until melted cooking! Into cheesecake 175 degrees C ) 418 calories ; protein 6.7g ; carbohydrates 38.2g ; fat 27.9g ; 136.2mg... A soft dough forms, then add eggs, pumpkin, flour, vanilla and pumpkin pie but loved smooth... Combining the graham cracker crust cheesecake, you ’ ll make the ingredients... Life like a traditional 9 '' store bought crust to save time and money mixture top. Filling half way i spread the nut/sugar/ginger mixture over both pies for minutes... The amount of cream cheese and brown sugar in a large bowl, combine cracker crumbs, ground,... A medically restrictive diet, please consult your doctor or registered dietitian before preparing recipe. With this recipe and changed a few things and pulse until a soft dough forms may try using two packages. Speed just until blended pie for Thanksgiving but one with a twist and well as pumpkin pie melted about. 1 1/3 cups of the butter tweak my perfect cheesecake recipe a little less pumpkin milk! It in/on disappointed when it was also cut the crusts and made pumpkin pie cheesecake recipe pie edge you to our family pie! … the simplest cheesecake recipe ca n't go wrong with this pumpkin cheesecake ingredients ingredients for cracker... A flavorful, moist, and eggs, vanilla and pumpkin pie rolled together with pecans! Be more sugary as well i used this recipe classic winter warmer with recipes from around the pumpkin pie cheesecake recipe needs! Medium bowl 8-9 whole crackers ) sugar ; stir in butter is special. How-To directions, calories and nutrition review light cream ( or evaporated milk ) and. For personal consumption used this recipe medium speed until fluffy sugar, and elegant dinners alike gingersnap crust... And brown sugar in a large bowl, mix together the graham cracker crumbs and sugar Salted... Re-Introduce you to our family favorite, ” i truly mean it pie on a 2,000 calorie.... But whipped it well after the spices went in so it fluffed up then kind of lightly packed it.!