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Pumpkin cheesecake recipes - 33 recipes

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You'll be overcome with pleasure as you work through each layer of this scrumptious Pumpkin Cheesecake Dessert Lasa...

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 2 cups heavy cream, divided
  • 2 cups milk
  • 3 small packages vanilla pudding mix
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons powdered sugar
  • 10 graham cracker sheets
  • 1/4 cup jarred caramel
  • Pecans, for garnish
3.8/5 (73 Votes)

By

Smooth and creamy, this colorful cheesecake is the perfect conclusion to any autumn meal

  • CRUST:
  • 3/4 cup graham cracker crumbs
  • 1/2 cup pecans, finely chopped
  • 1/4 cup brown sugar, tightly packed
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2-stick) unsalted butter, melted and cooled
  • FILLING:
  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup brown sugar, tightly packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 (8 oz) packages cream cheese, at room temperature
  • TOPPING:
  • 2 cups sour cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon
3.8/5 (19 Votes)

By

Directions Preheat the oven to 325 degrees F

  • Cheesecake:
  • Ingredients
  • 1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (15-ounce) can pumpkin
  • 3 large eggs, at room temperature for 30 minutes
  • 1/4 cup pure grade B maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • Maple Pecan Glaze:
  • 1 cup whipping cream
  • 3/4 cup pure grade B maple syrup
  • 3/4 cup chopped pecans
4/5 (1 Votes)

By

For crust: Combine cookie crumbs and butter in a small bowl

  • Crust:
  • 1 3/4 cup gingersnap cookies, crushed
  • 1/3 cup melted butter
  • Filling:
  • 1 (250g) pkgs cream cheese (soft)
  • 1 (125g) pkg cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 (398ml) can pure pumpkin
  • 2 1/2 tsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tsp gournd nutmeg
  • 1/4 tsp ground cloves
  • 1/3 cup brandy
0/5 (0 Votes)

By

Combine cookie crumbs and butter

  • 1 3/4 cups shortbread cookies,
  • crushed
  • 1 T. butter, melted
  • 3 (8 oz.) pkgs. cream cheese,
  • softened
  • 1 1/4 cups brown sugar
  • 15 oz. can pumpking puree
  • 5 oz. evaporated milk
  • 2 large eggs
  • 2 T. cornstarch
  • 1/2 t. ground cinnamon
  • 1 cup crushed toffee candies
  • 1 container sour cream, room
  • temperature
  • 2 T. sugar
  • 1/2 t. vanilla
  • caramel topping
0/5 (0 Votes)

By

A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping

  • 1 cup canned pumpkin puree
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 2 tablespoons Karo corn syrup
  • 1/2 teaspoon cinnamon or Pumpkin Pie Spice
  • Store bought graham crust or homemade, directions below
  • Whipped cream for serving optional
  • HOMEMADE CRUST
  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 1/4 cups graham crumbs
0/5 (0 Votes)

By

Preheat oven to 350 degrees and position oven rack in middle of oven

  • Cheesecake :
  • 3-(8 oz) blocks cream cheese- softened
  • 1-(15 oz) can pumpkin puree
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup sour cream
  • 2 tsp. Pure vanilla extract
  • 2 tbsp all purpose flour
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • Crust:
  • 1 package Oreos
  • 8 tbsp. Melted butter
  • Topping:
  • Caramel syrup
  • Chocolate syrup
  • Whipped topping
0/5 (0 Votes)

By

Preheat oven to 350°. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil

  • 1 cup crushed gingersnap cookies (approx. 20) (double for thicker crust)
  • 1/3 cup pecans, finely chopped (double for thicker crust)
  • 1/4 cup better, melted (double for thicker crust)
  • 4-8 oz pkgs cream cheese, softened and divided
  • 1 1/2 cups sugar, divided
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup canned pumpkin
  • 2 tsp ground cinnamon (extra to sprinkle on top if desired)
  • 1 1/2 tsp ground nutmeg (extra to sprinkle on top if desired)
  • Can sub pumpkin pie spice for cinnamon and nutmeg
  • Garnish: drizzle caramel ice cream topping, additional crushed gingersnaps, whipped topping (see recipe).
0/5 (0 Votes)

By

Preheat oven to 350 degrees F

  • 24 oz. cream cheese, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 tsp vanilla
  • 1 tbsp bourbon whiskey, optional
  • pinch of salt
  • 4 large eggs
  • 1 jar Muirhead Pecan Pumpkin Butter
  • 1/4 c. sour cream
  • 1 tbsp Cornstarch
  • Pecans ground fine for garnish,optional
2.6/5 (10 Votes)

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Muirhead Pecan Pumpkin Butter No-Crust Cheesecake Pumpkin Cheesecake Lasagna