Best 5 Fluffy Pumpkin Cheesecake Recipes

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• 1. Mix cream cheese, sugar and pumpkin pie spice on medium speed.
• 2. Stir in pumpkin.
• 3. Add eggs and mix until blended.
• 4. Pour into crust.
• 5. Bake at 350* for 40 minutes.
• 6. Cool.
• 7. Refrigerate for 3 hours, or overnight.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• In large mixing bowl beat cream cheese on medium speed until fluffy.
• Add sugar & spice - beat until combined.
• Add eggs, one @ a time, mixing until just combined after each addition.
• Stir in pumpkin.
• Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
• Cool for 1 hour on wire rack.
• Refrigerate at least 3 hours before serving.
• * Soften cream cheese in microwave @ high for 15 to 20 seconds.
• ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
• 2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
• 3. Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
• 4. Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.

FLUFFY PUMPKIN CHEESECAKE

Steps:

• Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
• Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
• Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
• Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
• As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
• Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
• Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
• Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
• When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
• When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
• Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
• When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
• Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.

FLUFFY PUMPKIN CHEESECAKE PIE

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.3. Pour into crust. Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.4. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.**NOTE: May substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.