Pumpkin cheesecake recipes - 33 recipes
More Pumpkin cheesecake recipes
Pumpkin Cheesecake Lasagna
By á-11135
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
Bourbon Pumpkin Cheesecake
By southerngrace
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
Pumpkin Maple Pecan Cheesecake - Anne Thornton
By Gams
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
Brandied Pumpkin Cheesecake
By á-18000
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
Pumpkin Toffee Cheesecake
By ceramichead7787
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
EASY AS PIE PUMPKIN CHEESECAKE!
By janelle_tipton
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
Chocolate Pumpkin Cheesecake
By clarkie22
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
Pumpkin Spice Cheesecake
By Suebee9
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).
Muirhead Pecan Pumpkin Butter No-Crust Cheesecake
By VickiC223
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
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