Best Pumpkin Cheesecake Dessert Recipes

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CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT



Contest-Winning Pumpkin Cheesecake Dessert image

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 11

1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 large eggs, room temperature, lightly beaten
Ground nutmeg
Maple syrup
Sweetened whipped cream, optional

Steps:

  • In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN CHEESECAKE DESSERT



Pumpkin Cheesecake Dessert image

This recipe is from central Ohio, which is the heart of pumpkin country, so it definitely represents our area! I got the basic recipe from a niece and made a few changes. Now it's one of my family's year-round favorite desserts!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

1 package (16 ounces) pound cake mix
3 large eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
Whipped cream, optional

Steps:

  • In small large bowl, combine the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into a 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese until smooth. Add remaining eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining pie spice. Pour into crust; sprinkle with nuts. Place pan on a baking sheet. , Bake at 350° for 35-45 minutes or until set. Cool. Refrigerate until serving. Cut into squares; garnish with whipped cream if desired.

Nutrition Facts : Calories 378 calories, Fat 22g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 303mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

CHEESECAKE PUMPKIN DESSERT



Cheesecake Pumpkin Dessert image

My family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. -Melissa Davis, Clermont, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

3/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts

Steps:

  • In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 9-in. tart pan with a removable bottom., For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

Nutrition Facts : Calories 327 calories, Fat 24g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 194mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.

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