Best 5 Pumpkin Pie Stuffed Cheesecake Recipes
When it comes to fall baking, pumpkin pie and cheesecake are two classic desserts that always hit the spot. But what if you could combine the best of both worlds into one delicious treat? That's where pumpkin pie stuffed cheesecake comes in. This decadent dessert features a creamy cheesecake filling nestled inside a flaky pumpkin pie crust, topped with a pecan crumble. It's the perfect way to satisfy your cravings for both pumpkin pie and cheesecake, and it's sure to be a hit at your next gathering. In this article, we'll provide you with a step-by-step guide to making this delicious dessert, along with some tips and tricks for ensuring that it turns out perfectly. So gather your ingredients and get ready to indulge in the ultimate fall treat!
Here are our top 5 tried and tested recipes!
PUMPKIN PIE CHEESECAKE
My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.-DeWhitt Sizemore, Woodlawn, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 184mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE LAYER PUMPKIN PIE CHEESECAKE
An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!
Provided by RaVenneSky
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
- Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
- Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.9 g, Cholesterol 33.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 13.9 g, Sodium 696.3 mg, Sugar 37.3 g
FLUFFY PUMPKIN CHEESECAKE PIE
Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school
Provided by Malee_H
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
- Stir in pumpkin.
- Add eggs, and mix until blended.
- Place crust on a baking sheet and pour filling into crust.
- Bake at 350 for 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate for 3 hours or overnight.
- Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.
Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3
PUMPKIN PIE CHEESECAKE
Pumpkin cheese cake baked in 2 large store bought graham cracker crust pie shell's (make the crust if you wish, I'm lazy so I buy mine).
Provided by The unknown chef
Categories Cheesecake
Time 1h17m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Make sure the bottom of your oven is clean before you start.
- Preheat your oven to 450°F.
- Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times.
- Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs.
- Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out!
- Mix on low speed for 1 minute scraping down the inside of the bowl half way through.
- Pour into pie shells then put in the oven and bake for 5 minutes.
- After baking for 5 minutes turn down the oven without opening the door to 235°F.
- Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool.
- Remove from oven to cool completely.
- Enjoy.
Nutrition Facts : Calories 1015.5, Fat 69.8, SaturatedFat 36.3, Cholesterol 471.9, Sodium 784.1, Carbohydrate 81.2, Fiber 1.4, Sugar 59.8, Protein 20.2
DOUBLE LAYER PUMPKIN CHEESECAKE
This pumpkin cheesecake is a great alternative to traditional cheesecake - especially for pumpkin pie fans! A thick, creamy cheesecake base topped with a layer of spiced pumpkin cheesecake filling sits on a graham cracker crust in this easy layered holiday dessert. Two flavors of cheesecake in every bite! Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Provided by Stephanie Phillips
Categories Pumpkin Cheesecake
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.
- Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.
- Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
- Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
- Refrigerate for at least 3 hours before serving, preferably overnight.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 34.6 g, Cholesterol 108.1 mg, Fat 28.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 14.3 g, Sodium 354.4 mg
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the cheesecake batter. Overmixing the batter will make the cheesecake tough. Mix the batter just until the ingredients are combined.
- Bake the cheesecake in a water bath. Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking.
- Chill the cheesecake thoroughly before serving. The cheesecake needs to be chilled for at least 4 hours, or overnight, before serving.
- Top the cheesecake with your favorite toppings. Some popular toppings for pumpkin pie cheesecake include whipped cream, caramel sauce, pecan praline, and cinnamon sugar.
Conclusion:
Pumpkin pie stuffed cheesecake is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its creamy cheesecake filling, pumpkin pie filling, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.
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