PUMPKIN LAYER CHEESECAKE
This cheesecake makes a dramatic presentation with its two layers of white and pumpkin.
Provided by JPOTTER
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
- Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
- Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.6 g, Cholesterol 108.1 mg, Fat 27.4 g, Fiber 0.9 g, Protein 7.1 g, SaturatedFat 14.1 g, Sodium 370.2 mg, Sugar 23.3 g
LAYERED PUMPKIN CHEESECAKE
Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
- Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 27 g, TransFat 1 g
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
LAYERED PUMPKIN CHEESECAKE BARS
Enjoy this holiday dessert without worrying about calories. Plus it is so luscious that no one will guess that it is light! -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended., Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 135mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
LAYERED PUMPKIN DESSERT
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!-Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
Nutrition Facts : Calories 370 calories, Fat 21g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 275mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
LAYERED PUMPKIN CHEESECAKE
There are a couple of layered cheesecake recipes on there but this one comes out amazing every time...better than the stuff I get in restaurants. An office mate made this last season and I have made it several times since then. I don't know the source of the recipe but it's a perfect holiday treat!
Provided by KylerEsq
Categories Cheesecake
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 300°F Grease 9-inch springform pan with shortening or cooking spray.
- In a small bowl, mix cookie crumbs and butter. Press crumb mixture into bottom and 1 inch up the side of the pan. Bake 8-10 minutes until set. Cool 5 minutes.
- In a large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy - do not overbeat. On low speed, gradually add sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan and spread evenly.
- Stir pumpkin, ginger and cinnamon into remaining cream cheese mixture; mix with wire wisk until smooth. Spoon mixture into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off, open oven door at least 4 inches and leave cheesecake in oven 30 minutes longer. Remove from oven, place on cooling rack. Without releasing the side of the springform pan, run a knife around the edge of the pan to loosen the cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely with foil and refrigerate at least 6 hours but no more than 24 hours.
- Run knife around edge of pan again to loosen cheesecake. Carefully remove side of pan and serve.
Nutrition Facts : Calories 876.7, Fat 53.5, SaturatedFat 30.8, Cholesterol 245.7, Sodium 856.3, Carbohydrate 87.2, Fiber 2.3, Sugar 50.2, Protein 15.3
LAYERED PUMPKIN CHEESECAKE
Something worth trying. This is a very easy cheesecake made with pumpkin, spices and already-prepared cheesecake filling. From Woman's Day. Prep time includes chilling time.
Provided by CookingONTheSide
Categories Cheesecake
Time 4h12m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Coat an 8x3-inch springform pan with nonstick spray.
- Place cookies in food processor; pulse until finely chopped.
- Add melted butter; process until crumbs begin to stick together.
- Press over bottom of prepared pan.
- Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
- Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
- Evenly spread over plain cheesecake in pan.
- Cover and refrigerate at least 4 hours or until set.
- To serve, remove pan sides and place pecans around top edge of cake.
- Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
- Plan ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.
Nutrition Facts : Calories 17, Fat 1.1, SaturatedFat 0.7, Cholesterol 1.9, Sodium 8.5, Carbohydrate 2, Fiber 0.2, Sugar 0.4, Protein 0.3
LAYERED PUMPKIN CHEESECAKE
I can't remember where I got this recipe, but have made it many time, I use my fresh from the garden pumpkin puree...mm mm good
Provided by Cassie *
Categories Pies
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325
- 2. In large bowl, combine cream cheese, sugar, and vanilla. Beat till smooth, beat in 1 egg at a time. Remove a cup of batter, and spread on bottom of crust, and set aside.
- 3. Add pumpkin,cinnamon,cloves, and nutmeg to remaining batter. Stir till well blended. Carefully spread over the batter in the crust.
- 4. Bake in pre heated oven for 35-40 min. or until center is set.Cool, then refrigerate for at least 3 hours. Top with cool whip, before serving.
PUMPKIN LAYER CHEESECAKE
An easy to make pumpkin cheesecake that tastes great. My wife found this recipe on a box of Philadelphia Cream Cheese.
Provided by Rick Young
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the cream cheese, sugar, and vanilla until well mixed.
- Add the eggs and mix well.
- Separate one cup of the batter from the rest.
- Pour the rest of the batter into the crust.
- Mix the pumpkin and spices into the one cup of batter and then pour this onto the rest of the batter in the pie shell.
- Bake at 350 degrees for 35 to 40 minutes.
- Allow to cool and then refrigerate for at least 3 hours.
More about "layered pumpkin cheesecake recipes"
LAYERED PUMPKIN CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Category Dessert, Cake
- Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray and wrap the outside in several layers of aluminum foil; set aside.
- Make Crust: Combine dry ingredients in a bowl. Add melted butter and mix until butter is evenly distributed. Pour into prepared pan and press evenly across the bottom of the pan.
- Make the Cheesecake Layer: Combine the cream cheese and sour cream in a mixer on medium-high until fully incorporated and fluffy. Add sugar and beat to combine. Add eggs one at a time on low, waiting for the first to incorporate before adding the second. Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy. Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain. Pour mixture over prepared Crust and spread evenly to edges.
- Make Pumpkin Layer: Combine all ingredients in a large bowl with a whisk until the mixture is homogenous. Gently pour over Cheesecake Layer and spread evenly to the edges of the pan.
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