Best 7 Pumpkin Spice Cheesecake Recipes

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE RECIPE - (4.3/5)

Steps:

• In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.

PUMPKIN SPICE CHEESECAKE

Steps:

• For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake for 10 minutes at 350°F, then cool.
• For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
• Beat in 3 large eggs until smooth.
• Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
• Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
• Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

CHEATERS PUMPKIN SPICE CHEESECAKE

Steps:

• Place rack in center of oven and preheat to 325 dg. Lightly grease a 13 x 9" baking pan with the softened butter or vegetable shortening. Set the pan aside.
• Measure out 1/2 C of the cake mix and set aside for the filling.
• Place remaining cake mix, melted butter and 1 egg in a large mixing bowl. Blend on low for 2 minutes Scrape down the sides of bowl with spatula. Batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1" up the sides of the prepared pan, smoothing it out with your fingers until top is smooth. Set pan aside.
• For the filling, place the cream cheese and condensed milk in the same mixing bowl used to make the crust and and blend about 30 seconds until combimed. Add remaining cake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat on medium for 1 minute then scrape down the sides of the bowl with spatula.
• Pour the filling onto the crust and spread so that filling covers the entire surface and reaches the sides of the pan.
• Place the pan in oven and bake until cheesecake looks shiny and center no longer jiggles when you shake the pan, about 40 to 45 minutes Remove pan from oven while you prepare topping. Leave the oven on.
• For topping, place the sour cream and brown sugar in a small mixing bowl and stir with spoon until well cimbined. Pour topping over the cheesecake and return pan to the oven.
• Bake until the topping sets, about 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, approximately 30 minutes.
• Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least 1 hr., but preferably 24 hours for the flavors to meld. Cut into squares and serve.

PUMPKIN SPICE CHEESECAKE TOAST

Steps:

• Beat 3/4 cup pure pumpkin puree with 4 ounces softened cream cheese, 1/3 cup sour cream, 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice until smooth. Spread generously on 8 slices toasted brioche; dust with confectioners' sugar and more pie spice.

PUMPKIN SPICE CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 200°C (400°F).
• Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar.
• Bake for 30 minutes, until soft. Turn down the oven to 180°C (350°F) and leave the pumpkin to cool.
• Blend the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
• Pour the biscuit base into a nonstick springform tin and set aside.
• Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
• Pour over the biscuit base.
• Bake in the oven for 1 hour. Leave to cool.
• Spread over the whipped cream and sprinkle on the cocoa powder on top.
• Enjoy!

PUMPKIN SPICE CHEESECAKE

Steps:

• 1. Preheat oven to 300 degrees. Grease an 8 inch round heavy aluminum cake pan. (I sometimes use my spring-form pan.) In small bowl, combine cookie crumbs and brown sugar and mix well. Pour melted butter and toss to moisten easily. Dump crumb mixture into the prepared pan and press evenly over the bottom and three-quarters of the way up sides. (If using spring-form, cover bottom only.)
• 2. To make cheesecake filling, place the cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice, and vanilla in a food processor and pulse to form a smooth paste. With the machine on, add the eggs one at a time to the mixture. Once the eggs are combined, turn the machine off and scrape sides of the bowl with a spatula to ensure all the ingredients are incorporated. Pour the batter into the prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with the tip of a butter knife, making your own design.
• 3. Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake from the pan. Return the cheesecake to the oven, turn off the heat and let stand WITHOUT opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferably overnight.