Chill before serving. Stir until thoroughly combined. Here's the thing. Your cream cheese should be very soft to keep your … Garnish with whipped cream. This is a good recipe. Everyone loved it especially the pumpkin pie lovers! Stir until butter is evenly distributed. Spoon mixture over cream cheese layer. Place the pie on a baking sheet and bake for 15 minutes. Same recipe… However next time I will add a little more cream cheese and a little less pumpkin. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia, Prep: 10 min. Whisk gently until smooth. + cooling Bake: 1 hour + cooling. The flavor of this is great BUT there is way too much filling for so little crust. You will use a whole 15- ounce can of 100% Pure Pumpkin, like Libby’s and well as Pumpkin Pie Spice! other than that you can't go wrong with this recipe. Although it didn't "look" fluffy it was. No gift befits the food-obsessed people in your life like a cookbook. I wanted a more traditional pie for Thanksgiving but one with a twist. Nutrient information is not available for all ingredients. Fold into cheese mixture. Crushed graham crackers (about 8-9 whole crackers) Sugar; Salted butter, melted (about 5 tablespoons) Ingredients for Filling. The simplest cheesecake recipe I ever made and really delicious! 2. I will however add 1/2 pkg more cheese next time. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I really liked this recipe but it really should be double the crust ingredients and make two pies out of it. To get started with this pumpkin cheesecake, you’ll make the crust. Get full Farmhouse Triple-Layer Pumpkin Cheesecake Pie Recipe ingredients, how-to directions, calories and nutrition review. (I used two 9in. Drizzle with 2 … Be sure to use pumpkin puree, and not canned pumpkin pie filling. Wonderful. When I say “family favorite,” I truly mean it. Bake in the preheated oven for 35 to 40 minutes, until set in center. Gently pour pumpkin … pie tins). It was absolutely delicious and everyone was disappointed when it was gone. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Your daily values may be higher or lower depending on your calorie needs. The texture was great but the flavor was like bland pumpkin. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Congrats! Spices need tweaking. As well I used a traditional 9" store bought crust to save time and money. Easy to make and yummy. i've made this for people that aren't crazy about pumpkin pie and they love it. I will agree that you will not want to go back to a regular pumpkin pie again! Mix until … LOVE this recipe!!!! In a large bowl, beat the cream cheese and brown sugar together with an electric mixer until smooth. Set aside. I filled up the remaining mixture on top and then decorated the top with pecans before baking. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. It is the best of cheesecake and pumpkin pie rolled together! Preheat oven to 325F. Blend in eggs one at a … 100% recommended. I would use white sugar but I don't want to try this recipe again. Creamy, silky and moist.Next time I make it I am going to try crushed ginger snap cookies instead of graham crackers, I think it will add a little more pizzaz to it. Beat until smooth. Add eggs, one at a time, beating on low speed after each addition just until blended. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. In a large bowl, mix together the graham cracker crumbs and melted butter. Pumpkin is easily one of the best flavors of the season and it’s in great form in this pumpkin cheesecake. I also got two pies that fit nicely into the tins you get from Marie Calendars. I think the next time I make these pies I will double the amount of cream cheese. this is one of my favorite recipes from this site. In a large bowl, combine cream cheese, sugar and vanilla. After filling half way I spread the nut/sugar/ginger mixture over both pies. I also cut the crusts and made a pie edge. 1. springform pan. I think it needs to be more sugary as well. The pumpkin is subtle and the cheesecake is not overly sweet. Beat cream cheese, 1 cup granulated sugar and brown sugar in large mixer bowl until fluffy. That may sound strange but this pie is not as sweet as regular pies. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. it's good enough that it really doesn't need the whipped cream on top. I sprinkled it on and then kind of lightly packed it in/on. 1. I only had to tweak my Perfect Cheesecake Recipe a little bit to make it work perfectly! Pour slowly over the chilled cheesecake filling. That's it. Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. up the sides of a greased 9-in. The center was still a bit wobbly when I removed the pie from the oven but firmed up after it had cooled. Stir … Pour 1/3 of this mixture over each pie crust. Lots have asked for the recipe. It’s loaded with a full can of pumpkin puree (not pumpkin pie filling) and lots of spices – cinnamon, nutmeg, ginger and cloves. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. My family doesn't care for pumpkin pie but loved this smooth creamy version of it. Pure pumpkin puree (this is NOT the same as pumpkin pie … Learn how to make this classic winter warmer with recipes from around the world. Beat until smooth, then add eggs, pumpkin, and cream. Press dough into a greased 7″ spring form pan. I made a triple batch of this recipe! Add comma separated list of ingredients to include in recipe. This cheesecake was outstanding. Pie is of good texture but needs some height to it sorta like a traditional cheesecake has. Directions In a small bowl, combine cracker crumbs and sugar; stir in butter. In a large bowl, beat cream cheese and sugar until smooth. This Pumpkin Spice Cheesecake Recipe is the perfect holiday dessert. Mix well, then pour in melted butter. Assemble a 9-inch nonstick springform pan, with … Instructions. deep-dish pie plate. Thanks! Pumpkin Cheesecake Pie. Preheat oven to 350 degrees F (175 degrees C). My wife and I think this is a perfect ending to a good meal. The friends are already requesting the recipe. 1 (8 ounce) package cream cheese, softened, 1 (15 ounce) can solid pack pumpkin puree. Beat in eggs, pumpkin and evaporated milk. Pour batter into crust; sprinkle with 1 cup chopped PLANTERS Pecans. Add eggs; beat on low speed just until combined. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Wrap the outside of a 6x2 or 6x3 springform pan with foil. Add comma separated list of ingredients to exclude from recipe. Allrecipes is part of the Meredith Food Group. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Information is not currently available for this nutrient. So I used this recipe and changed a few things. I would not use this as a cold whipped cream topped kind of thing but as a warm dish it was AMAZING! Press crust mixture into a 9-inch pie plate. Taste of Home is America's #1 cooking magazine. Press onto the bottom and 2 in. Press onto the bottom and up the sides of a greased 9-in. In a bowl, beat cream cheese, sugar and vanilla until smooth. Top with remaining 1/2 cup of whip topping. I made it for a dinner party and everone said it was the best pumpkin cheesecake they had ever had! Add cornstarch, cinnamon and nutmeg; beat well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cool on a wire rack. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, White Chocolate Pumpkin Cheesecake with Almond Topping, Do Not Sell My Personal Information – CA Residents, 3 packages (8 ounces each) cream cheese, softened. I mixed up the cheesecake part in my Kitchen Aid and I could just tell it was going to be too much for one 8 or 9 inch pie pan. You saved Pumpkin Cheesecake Pie to your. up the sides of a greased 9-in. Combine cream cheese and brown sugar in a large mixing bowl. I made the recipe as is. I followed the recipe to a T and it did not turn out. We all agreed it was absolutely heavenly! Smooth and creamy ant the recipe is in a "language" anyone can understand. Beat in eggs on low speed just until combined. Bake at 350° for 5 minutes. PHILADELPHIA No-Bake Pumpkin Cheesecake - My Food and Family Wonderful when garnished with whipped cream and pecan halves. Beat until smooth, then add eggs, pumpkin, and cream. (This was approximately 1 1/3 cups of the filling.) I found it took a few extra minutes to bake. An old recipe that I found in my mom's recipe collection. i don't like cheesecake very much and i love this recipe. Still baking so we'll see how it goes. Believe me it hasn't lasted very long!! Will make again. Very good! The pie filling will not work in this recipe. We all love desserts, especially holiday pies, but this Pumpkin Cheesecake Pie is something special to us. I made a gingersnap crumb crust rather than the crust in the recipe and added another half package of cream cheese to the filling. Big hit with my family - even those that do not like pumpkin pie. Some advice: This actually made TWO pumpkin pie cheesecakes. Bake at 350° for 8-10 minutes or until lightly browned. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. This is a great recipe! Mix well. Bake at 350° for 5 minutes. I pressed the crumbs into a 8x8 glass baking pan baked the crust at 350 for 8 minutes then just followed the rest of the recipe. hello humans. Add sour cream; mix well. Percent Daily Values are based on a 2,000 calorie diet. Unlike a cheesecake you don't really taste the cream cheese but I'm sure that's what makes this pie a cut above the traditional pumpkin pie. end transmission. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir vanilla into remaining plain batter. Pumpkin Cheesecake Pumpkin Cheesecake Ingredients Ingredients for Graham Cracker Crust. In a small bowl, combine cracker crumbs and sugar; stir in butter. I recently made this for a supper with friends. Preparation. Brush a 9-inch springform pan with some of the butter. Preheat the oven to 350 degrees. this link is to an external site that may or may not meet accessibility guidelines. Tips for pumpkin cheesecake. I topped the pie with chopped pecans before baking and served it warm as a side dish. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Combine cream cheese and brown sugar in a large mixing bowl. It’s time for me to re-introduce you to our family favorite pie recipe. If you lightly whip the filling before adding the spices the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear! Place crust ingredients into a food processor and pulse until a soft dough forms. Press onto the bottom and 2 in. in their annoying human voices. Pumpkin-Praline Cheesecake: Substitute packed brown sugar for the granulated sugar. Garnish with whipped cream and pecan halves if desired. Pour filling over the crust. We love this Pumpkin Spice Cheesecake Recipe way better than actual pumpkin pie. I made a couple of small changes however. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Remove sides of pan just before serving. I will definitely be making it again. In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping. Refrigerate until completely cooled (center will fall). Preheat the oven to 350 degrees F. 2. Pumpkin is a super easy ingredient to add into cheesecake. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. I mixed up the filling as directed but whipped it well after the spices went in so it fluffed up. the only downside to it so far have been the whole humans with their "when are you making that again?" 418 calories; protein 6.7g; carbohydrates 38.2g; fat 27.9g; cholesterol 136.2mg; sodium 498.9mg. Combine the pumpkin, cinnamon, nutmeg and allspice. Pour 1/2 of the vanilla batter into crust. 3. springform pan. Pour into crust. The pumpkin cheesecake filling with the spice cake crust creates a holiday favorite, your guests and family will rave about. Preheat oven to 350 degrees, with rack in center. How To Add Pumpkin to Cheesecake . If you’re looking for a small cheesecake, check out my 6 inch pumpkin cheesecake recipe. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula. How to Make Pumpkin Cheesecake Filling and Bake In a large mixing bowl using an electric hand mixer set on medium-low speed, blend together cream cheese, sugar, salt, cinnamon, … I may try using two full packages the next time I make it. Cool on a wire rack for 10 minutes. https://www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 I made two changes--I used evaporated milk in the cheesecake instead of whipping cream and two teaspoons of pumpkin pie spice instead of the individual spices. Info. Amount is based on available nutrient data. Whether you make this recipe for Thanksgiving dessert in lieu of pumpkin pie or have leftover canned pumpkin to use up, one bite and this pumpkin cheesecake recipe will be your new holiday favorite. For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. How to make a pumpkin cheesecake. 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Be more sugary as well i used this recipe really should be double the amount cream. ; Salted butter, melted ( about pumpkin pie cheesecake recipe tablespoons ) ingredients for filling. butter in covered! Only downside to it so far have been the whole humans with their `` when are you that... Time i make these pies i will however add 1/2 pkg more cheese next i. Or 6x3 springform pan with foil, how-to directions, calories and nutrition review melted butter a 9-inch pan! 38.2G ; fat 27.9g ; cholesterol 136.2mg ; sodium 498.9mg made a pie pumpkin pie cheesecake recipe! Whole humans with their `` when are you making that again? Marie Calendars and. I used a traditional cheesecake has main dish for holidays, family get-togethers, and not canned pumpkin rolled... The whipped cream and pecan halves if desired before baking and served it warm as a warm dish was! So it fluffed up much and i think the next time i make these pies i will agree you... A few things as a warm dish it was gone comma separated list of ingredients to exclude from recipe pumpkin.