PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE
Mix, pour, bake-that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8818 g, Sugar 0 g, Protein 6 g
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE
This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!
Provided by Maggie
Categories Cheesecake
Time 4h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
- Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate 3 hours or overnight.
- Top with whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4
PUMPKIN CHEESECAKE
A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!
Provided by daddy's girl
Categories Fruits and Vegetables Vegetables Squash
Time 5h10m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
- Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
- Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
- Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
- Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 41.5 g, Cholesterol 138.5 mg, Fat 36.2 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 22.1 g, Sodium 400.9 mg, Sugar 32.4 g
PERFECTLY SIMPLE PUMPKIN CHEESECAKE
Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.
Provided by Ben S.
Categories Fruits and Vegetables Vegetables Squash
Yield 15
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees.
- As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes.
- Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. Remove cheesecake from oven. Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven. Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
- To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan. Cut into squares (up to 15) and garnish with optional pecans.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 37.6 g, Cholesterol 125.1 mg, Fat 34.3 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 17.9 g, Sodium 300.1 mg, Sugar 30.9 g
PHILADELPHIA® CLASSIC CHEESECAKE
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE
Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This 3-STEP double layer pumpkin cheesecake takes 10 minutes of prep.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
- Pour remaining plain batter into crust; top with pumpkin batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g
PHILLY PUMPKIN SWIRL CHEESECAKE
This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.
Provided by katflu57
Categories Cheesecake
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325°F.
- Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
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