Best 4 Contest Winning Pumpkin Cheesecake Dessert Recipes

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When it comes to creating a contest-winning pumpkin cheesecake dessert, there are a few key elements that you need to keep in mind. First and foremost, you need to make sure that you have a delicious and creamy cheesecake filling. This means using high-quality ingredients and taking the time to properly mix and bake the cheesecake. Secondly, you need to have a flavorful and perfectly spiced pumpkin puree. This can be made from scratch or you can use a store-bought variety. Finally, you need to have a decadent and eye-catching topping. This could be anything from a simple whipped cream topping to a more elaborate ganache or caramel sauce. With a little bit of planning and effort, you can create a pumpkin cheesecake dessert that is sure to impress the judges and win you the contest.

Let's cook with our recipes!

CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT



Contest-Winning Pumpkin Cheesecake Dessert image

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 11

1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 large eggs, room temperature, lightly beaten
Ground nutmeg
Maple syrup
Sweetened whipped cream, optional

Steps:

  • In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat 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° 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 and, if desired, sweetened whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN CHEESECAKE DESSERT



Pumpkin Cheesecake Dessert image

This recipe is from central Ohio, which is the heart of pumpkin country, so it definitely represents our area! I got the basic recipe from a niece and made a few changes. Now it's one of my family's year-round favorite desserts!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

1 package (16 ounces) pound cake mix
3 large eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
Whipped cream, optional

Steps:

  • In small large bowl, combine the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into a 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese until smooth. Add remaining eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining pie spice. Pour into crust; sprinkle with nuts. Place pan on a baking sheet. , Bake at 350° for 35-45 minutes or until set. Cool. Refrigerate until serving. Cut into squares; garnish with whipped cream if desired.

Nutrition Facts : Calories 378 calories, Fat 22g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 303mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

PUMPKIN CHEESECAKE DESSERT



Pumpkin Cheesecake Dessert image

Award Winning recipe from Taste of Home. "With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona". This recipe does need to cool overnight, so it's a great "make ahead" dessert for the holidays! Found on www.tasteofhome.com.

Provided by januarybride

Categories     Cheesecake

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 10

32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (15 ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
1 dash ground nutmeg
maple syrup

Steps:

  • In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
  • In a large mixing bowl, beat 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° 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.

Nutrition Facts : Calories 273.7, Fat 20.4, SaturatedFat 12.2, Cholesterol 101.1, Sodium 229.3, Carbohydrate 18.1, Fiber 0.3, Sugar 10.6, Protein 5.6

PUMPKIN CHEESECAKE II



Pumpkin Cheesecake II image

This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.

Provided by Cathy Brisco

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 12

Number Of Ingredients 20

¾ cup graham cracker crumbs
½ cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
¼ cup butter
¾ cup white sugar
¾ cup canned pumpkin
3 egg yolks
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
½ teaspoon ground ginger
¼ teaspoon salt
3 (8 ounce) packages cream cheese
⅜ cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
  • Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
  • Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 31.5 g, Cholesterol 158.9 mg, Fat 29.3 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 16.3 g, Sodium 320.4 mg, Sugar 25.5 g

Tips:

  • For a smoother cheesecake, use a food processor to blend the cream cheese until completely smooth before adding the other ingredients.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to prevent lumps.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help to prevent the cheesecake from falling apart.

Conclusion:

This pumpkin cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy pumpkin filling and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin cheesecake a try.

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