PUMPKIN CHEESECAKE MILK SHAKES
These quick pumpkin cheesecake milk shakes are the perfect treat on a fall afternoon. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine all ingredients except graham crackers; cover and process until smooth. Pour into chilled glasses; serve immediately. If desired, garnish with graham crackers.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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.
PUMPKIN CHEESECAKE MILKSHAKE
Make and share this Pumpkin Cheesecake Milkshake recipe from Food.com.
Provided by Lisa1
Categories Shakes
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
- Blend until well combined and smooth.
- Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.
Nutrition Facts : Calories 303.3, Fat 8.8, SaturatedFat 5.4, Cholesterol 34.1, Sodium 351.4, Carbohydrate 54.6, Fiber 11.8, Sugar 16.9, Protein 5
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE
Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 31 g, TransFat 1 g
PUMPKIN CHEESECAKE MILKSHAKES
Celebrate the day with our yummy Pumpkin Cheesecake Milkshakes. Our Pumpkin Cheesecake Milkshakes are a combination of some of our favorite flavors.
Provided by My Food and Family
Categories Home
Time 5m
Yield 3 servings
Number Of Ingredients 10
Steps:
- ADD all ingredients (except for the graham crackers) to a blender and blend on HIGH just until the mixture is smooth. It will be thick.
- DIVIDE between three glasses and garnish with crushed graham crackers, if desired.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 240 mg, Carbohydrate 53 g, Fiber 4 g, Sugar 42 g, Protein 9 g
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