Best 3 Pumpkin Cinnamon Cheesecake Recipes

PUMPKIN-CINNAMON CHEESECAKE TRUFFLES

Steps:

• Line 2 baking sheets with parchment paper.
• Combine cream cheese and powdered sugar in a bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree; beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon; beat until everything is combined and the mixture is soft and thick, about 2 minutes.
• Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
• Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
• Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.

PUMPKIN CHEESECAKE WITH CINNAMON WHIPPED CREAM

Steps:

• 1. Crust: Preheat the oven to 350 degrees F. Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling. Filling: Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil. In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated. Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream
• 2. Cinnamon Whipped Cream 1 cup heavy cream, chilled 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

PUMPKIN CINNAMON CHEESECAKE

Steps:

• 1. Fill the bottom of a baking dish with a little less than ¼ inch of water.
• 2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
• 3. Roast pumpkin in the oven for 45-55 minutes until soft.
• 4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
• 5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.
• 6. Process in cinnamon and salt.
• 7. Pour batter into a 9-inch tart pan.
• 8. Bake at 350° for 45-50 minutes, until firm.
• 9. Remove from oven, cool and serve.