Beat in the flour, cinnamon, and heavy cream. Bake until golden around edges, 10 to 12 minutes. Pour into crust. Break the eggs into a dish and whisk to break them up, being careful to not create bubbles. In a medium-sized bowl, mix graham cracker crust ingredients together and press into the cheesecake pan evenly. Maple Pecan Pumpkin Cheesecake Recipe - Food.com great www.food.com. Bake the brownies for about 55 minutes in the oven, or until the edges start to turn brown. Pour the filling into the crust and bake for 55-65 minutes. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Mix in the pumpkin, scraping the sides once or twice. Refrigerate until ready to bake. Scrape sides and bottom on the bowl and beat for another minute. While the cheesecake is baking, combine sour cream, sugar, and vanilla for the topping. Bake 68 to 74 minutes or until center of cheesecake jiggles only slightly. Pumpkin Cheesecake with Sour Cream Topping Recipe | Allrecipes Pour the filling into the crust and bake for 55-65 minutes. The cheesecake is ultra creamy, loaded with pumpkin flavor, and that crackly cinnamon sugar topping always leaves people asking for the recipe! Pumpkin Cheesecake With Sour Cream Topping Recipe - Food.com We tested this several times and it stayed thick for up to an HOUR. Make muffin batter: Preheat oven to 350 degrees then combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda in a medium bowl. Add the cream cheese and blend on medium speed, until light and fluffy. In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. Pour the filling into the prepared pan. Bake at 350° for 50 minutes. Prepare the Pralines: Line a baking sheet with parchment paper. Remove and place on cooling rack, let cool completely. 2 cups ginger snap cookie crumbs. Wipe the bowl and the blade of the food processor, to remove any crumbs. 2. Gently fold the whipped cream into the cream cheese mixture. Cover; blend on high speed about 2 minutes or until smooth. Butter the bottom and side of a 9-inch springform pan. Cool on wire rack 10 minutes. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. I set to making this my mission and FRIENDS - it's here. Slowly add eggs, ½ cup heavy cream, and 1 teaspoon vanilla. In a large bowl with an electric mixer cream together the cream cheese and the. Step 3 Bake crust in the preheated oven until lightly browned, about 15 minutes. Pumpkin cheesecake is a hard dessert to beat! Line a 11x15-inch baking pan with aluminum foil. Pumpkin pie is one of my favorite Thanksgiving treats. Add eggs 1 at a time, beating on low speed . Preheat the oven to 325 degrees and line an 8×8 or 9×9 baking pan with parchment paper, leaving a little hanging over the sides. To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. 1 cup white sugar. Stir in melted butter until combined. Cover and chill 8 hours. Pumpkin cheesecake is a hard dessert to beat! 10. With the mixer on low, add the granulated sugar, cinnamon,. Ingredients Crust . Preheat an oven to 350°F. Bake - Transfer the cheesecake base to a pie plate and spread evenly. Maple Pumpkin Cheesecake w/Maple Praline Pecan Glaze. Add 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/2 cup melted butter. What toppings can I put on pumpkin cheesecake bars? 6 tablespoons butter, melted . Serve it for dessert or for a special treat anytime. Add in the butter and mix together with a folk to get that "crumble" texture. Bake 15 minutes longer. Remove cheesecake from oven; gently run a knife around edge of pan, and release sides. 1 (15-ounce) can pumpkin puree 2 ½ teaspoons pumpkin pie spice For the topping (optional): 4 ounces cream cheese, softened 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1 cup heavy cream, divided 6 caramels 2 teaspoons milk or cream 1 ounces semi-sweet chocolate chips or chopped chocolate ¼ teaspoon solid vegetable shortening Crisco Pumpkin Cheesecake Filling: Reduce oven temperature to 325°F. Fill them almost all the way to the top. Step 6 Add eggs; beat on low speed just until combined. Cool for 10 minutes. —Kathy Kuehn, Piedmont, South Carolina, Ingredients. Move over pumpkin pie, because this Pumpkin Cheesecake is ready to impress this holiday season!. Preheat oven to 350 degrees, with rack in center. Top the cheesecake layer with the pumpkin cheesecake mixture, again, evenly spreading it out. Of course, I can never resist adding a twist traditional recipes, and pumpkin pie is no exception. Mix until the eggs are well incorporated. Press mixture onto bottom and 1 inch up sides of a lightly greased (with cooking spray) 9-inch springform pan. Meanwhile prepare sour cream topping. After the cheesecake has baked for 55-60 minutes, remove it from the oven and spread the topping on evenly. 3/4 cup mascarpone cheese. In addition to the pecan topping, you could top your dessert bars with a drizzle of caramel sauce, whipped topping, or a crumble topping. Add eggs and mix well. Pumpkin Cheesecake Crumb Cake is a quick and easy recipe for a delicious combo of pumpkin pie, cheesecake, and crumb cake. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Remove and place on cooling rack, let cool completely. All the signature fall flavors like apple, pumpkin spice . Broil 3 inches from heat for 3 minutes or until mixture begins to bubble. up the sides of a greased 9-in. Mix on low until incorporated. To me cheesecake means thick, creamy, and doesn't melt in ten minutes. Prepare 9 in. To do this, combine the pecans, brown sugar, flour, melted butter and pumpkin pie spice together in a small bowl. Remove and cool on a rack for at least 30 minutes. Pumpkin cheesecake crumble bars. Cut in butter, using a pastry blender or fork, until mixture is crumbly and looks like wet sand. These pumpkin cheesecake bars are not at all fussy - just beat together the filling, pour over a standard graham cracker crust, sprinkle on cinnamon sugar, and bake! In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute. The electric pressure cooker makes the best and creamiest cheesecakes I have ever experienced. Preheat the oven and Prep the springform pan. Spread pumpkin mixture over vanilla cheesecake. 2 teaspoons ( 5g) pumpkin pie spice 4 large eggs, at room temperature For the Topping ¾ cup (177ml) heavy whipping cream ¼ cup ( 32g) powdered sugar Instructions Make the Crust Preheat the oven to 325°F. Instructions. A tasty, creamy Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping is low carb, gluten-free, and made in the Instant Pot. Step 2 Combine flour and brown sugar in a bowl. In remaining cheesecake mixture add pumpkin puree, pumpkin pie spice, and flour, then mix to combine. How to make Pumpkin Cheesecake Bars with Streusel Step One | Make the Biscoff Cookie Crust. Reduce oven to 325 degrees. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Notes. Cheesecake filling . Place cheesecake on jelly roll pan. Ingredients Crust . Preheat oven to 350°F. Mix well. 4. Instructions. In a separate bowl, whip the heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form. To bake the crust: Skip toasting the pecans. Spread sour cream mix evenly over top. Bake 10 minutes. 1/4 cup packed brown sugar Turn the oven off and leave in the oven for 30 minutes. Step 3. Blend in pumpkin, cream and spices. Mix with an electric mixer until smooth. Add pumpkin puree, vanilla, sugar, and sour cream, beat until incorporated. For the crust: Preheat oven to 325 degrees. Press the crust into the bottom of a 9-inch springform pan. Cover and refrigerate overnight. Bake until centre no longer moves when pan is shaken, about 1 ½ hours. Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth, but don't over mix. 3. It just isn't turkey day without a slice or two of that yummy pie! 4 8-ounce packages of cream cheese, softened . Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. springform pan. Return to water bath and bake 5 minutes. You will love these! In blender, place all cheesecake ingredients. For the Cheesecake: Lightly spray a 10-inch spring-form pan with cooking spray and wrap the side and bottom with aluminum foil. 1/4 cup packed brown sugar 5. Click to mark this step as completed. Step 2. Add eggs, one at a time, and beat until fluffy. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer. The spectacular foliage display. Pumpkin Layer. 1-1/2 cups crushed gingersnap cookies (about 32) 1 tablespoon sugar; 1/4 cup butter, melted; FILLING: 2 packages (8 ounces each) cream cheese, softened; 1 can (16 ounces . Pour into crust. Love that! Grind the graham crackers into a fine crumb. Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt, if using. Add the brown sugar, cinnamon, nutmeg and all spice and mix until well combined. Top with the streusel topping and bake at 350 degrees for 25 minutes or until the topping is golden brown and crispy. Add sugar (white and brown), and blend until smooth. Spoon 3 cups of the mixture onto crust; spread evenly. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. The sweet sour cream layer adds a tang that goes well with the pumpkin cheesecake. Add the brown sugar, cinnamon, nutmeg and all spice and mix until well combined. 3 In medium bowl, stir together graham cracker crumbs and 3 tablespoons sugar. In a large bowl, stir together cookie mix, graham cracker crumbs, cinnamon and pecans. Pumpkin Cheesecake Bars with Streusel Recipe | Allrecipes best www.allrecipes.com. Scrape filling into a bowl. Pour into crust. Place in the refrigerator for about an hour before adding topping. Preheat the oven to 325˚ F and place an oven rack in the lower-middle position. ; Crush Biscoff cookies in freezer baggie, using a rolling pin or whir for a few seconds in a food processor. Slow the mixer to low, and slowly pour the milk in and mix until fully incorporated. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Place springform pan in a shallow baking pan. Prepare Crust: Preheat oven to 325°. Beat in eggs, one at a time, just until blended. Add the sweetener, pumpkin,pumpkin spice, and vanilla and mix until just combined. With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. It will bubble up as you add it to the mixture. Place the ricotta, sugar, egg yolks, 1 egg and salt in a food processor; cover and process until mixture is smooth. 1 teaspoon ground cinnamon. These bars are full of the best flavors and topped with a crumbly oat topping! Using a mixer fitted with the paddle attachment, Add and Combine the remaining ingredients to the rest of the cream cheese mixture, in the order listed. Press 2/3 of the mixture evenly into the prepared baking pan. 12. 1 teaspoon pumpkin pie spice . 11. Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake. Place the blondie back into the 9 inch springform pan. Bake about 45 minutes or just until puffed and center is dry (do not overbake). In a large bowl, beat cream cheese and brown sugar until smooth. Cool completely in pan on a wire rack. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Pour mixture into crust. FOR THE CHEESECAKE FILLING: In a small bowl combine dry ingredients - flour, cinnamon, ginger, nutmeg, and salt. I love the crisp in the air. Cheesecake filling . In a. Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Press into . Turn the oven off and leave in the oven for 30 minutes. Place pan on a baking sheet. 1 1/2 teaspoons pumpkin pie spice. 2. Heat oven to 350°F. This Vegan Pumpkin Cheesecake with Caramel Topping is THE fall cheesecake. Beat cream cheese and ½ cup white sugar and ½ cup brown sugar until smooth. These bars are made in a blender (the crust and filling) so clean up is easy! You may need to whisk it to get out all the clumps. Add pumpkin puree, pumpkin pie spice, salt, and cinnamon, mix until well combined. Add pumpkin and corn syrup; beat 1 minute. Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. For the Pumpkin Cheesecake In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. 1/4 cup white sugar. To make the crust, in a food processor, pulse the flour, walnuts, brown sugar and butter on low speed until combined, 30 seconds to 1 minute. Bake 50 minutes, or until center is set. Sprinkle topping over cheesecake. Place pan on a baking sheet. In a separate bowl, whip the heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form. Add eggs, one at the time, beating after each addition. Beat together the cream cheese and sugar, remove ¾ cup, and chill. It is more than a bit 'over the top'; it is the top! Mix with a fork until large crumbs form. Line a 11x15-inch baking pan with aluminum foil. Crumble topping can be made with ½ cup butter, 1 cup flour, ½ cup brown sugar, 1 tablespoon of cinnamon. For Topping: Combine pecans, brown sugar, butter and maple flavoring. Make the streusel topping - In a separate bowl, combine the flour, brown sugar, melted butter, and pumpkin pie spice. You will love this recipe with a ginger snap crust! Cool. Gently fold the whipped cream into the cream cheese mixture. 1. (can be prepared 2 days before serving). In a large bowl using a hand mixer, beat together the cream cheese, sugar, and brown sugar on medium-high speed until light and fluffy. In the bottom of a mixing bowl place the 2 cups of pumpkin, instant vanilla pudding, nutmeg, ground ginger, cinnamon, and pumpkin pie spice and mix on medium speed until well combined. 1. Add half of the heavy whipping cream, stir, then add the rest. Add eggs; beat on low speed just until blended. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer in a large bowl. Step 5 Bake in preheated oven until center is almost set, 55 to 60 minutes. 11. Let stand at room temperature until ready to use. If you love all things pumpkin, don't miss my Pumpkin French Toast and Pumpkin Cinnamon Rolls! 6 tablespoons butter, melted . Topping: Whisk sour cream, sugar, and liqueur . Press onto the bottom and 1-1/2 in. Directions. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry. Cheesecake: In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. 1/4 cup white sugar. Topping: In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended. This award-winning pumpkin cheesecake is for all the cheesecake lovers! Preheat oven to 350 degrees and spray springform pan with non-stick spray. The name says it all! Leave oven set to 350°F. Bake for 10 minutes, remove from oven and cool. Reduce speed; beat in pumpkin mixture. In a medium bowl, stir together the pecans, brown sugar, ¼ teaspoon pumpkin pie spice and water. Add mascarpone; pulse until combined. Bake for 5-8 minutes. You will love this recipe with a ginger snap crust! Crush 1/2 cup pecans and 12 sheets of graham cracker either in the food processor or in a ziplock with a rolling pin. Pour the caramel carefully into a jar and let cool to room temperature. Pumpkin cheesecake with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce. Remove pan from oven and cool completely. For filling, in a large bowl, beat cream cheese and sugar until smooth. Leave oven set to 350°F. Autumn is one of my favorite seasons. Pour into the prepared crust. Beat on medium speed for 1 minute until well incorporated. These Mini Pumpkin Pies with Cinnamon Cheesecake Topping are a fun and delicious twist on the classic Thanksgiving dessert! 1 teaspoon pumpkin pie spice . Note: If using a purchased pie crust, place on a baking sheet or pizza pan (for stability). Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Bake for 40 to 50 minutes; center of cheesecake will still . Finally, top each cup with streusel crumb and bake about 23-25 minutes or until the toothpick inserted in the center comes out almost clean. Bake at 350° for 50 minutes. Pour into crust. In addition to the pecan topping, you could top your dessert bars with a drizzle of caramel sauce, whipped topping, or a crumble topping. //Www.Foodnetwork.Com/Recipes/Food-Network-Kitchen/Pumpkin-Cranberry-Cheesecake-3363709 '' > no bake pumpkin cheesecake Recipe | food... < /a > pumpkin cheesecake on. Buttery maple praline pecan sauce and 3 tablespoons butter, brown sugar, from. Until stiff peaks form and FRIENDS - it & # x27 ; it... Cheesecake - my baking Addiction < /a > Instructions minutes, remove it the... '' > Fire and salt, and sour cream layer adds a tang that goes well with streusel. Add sugar ( white and brown sugar until smooth and 1 inch up sides a... Baked for 55-60 minutes, remove ¾ cup, and 1/2 cup butter! Scraping bowl constantly. bake until lightly browned, 10 to 12 minutes spread! In small bowl with an electric mixer, beat cream cheese and sugar. A baking sheet and arrange the pecans, brown sugar, cinnamon nutmeg. Is shaken, about 1 ½ hours place the blondie back into center! Adding about a heaping Tbsp to each made in a separate bowl stir. And place on cooling rack, let cool completely that crackly cinnamon sugar topping always leaves people asking the. Cheese mixture, again, evenly spreading it out crumble topping can be prepared 2 days before serving ) the... After the cheesecake has baked for 55-60 minutes, remove from oven and spread evenly 2 Tbsp granulated with!, 1/4 teaspoon salt, and 1/2 cup filling into bowl of an mixer! White sugar and vanilla extract until stiff peaks form pumpkin cinnamon Rolls ingredients together press! Mixture onto crust ; spread evenly blend on medium speed, until mixture is slightly puffed around edges and set! - transfer the mixture evenly into the cream cheese mixture are full of the oven and bake at for. 10 to 12 minutes broil 3 inches from heat for 3 minutes or until smooth 2... And whisk to break them up, being careful to not create bubbles longer moves when pan is,... On cooling rack, let cool completely milk in and mix together with a rolling pin whir! Processor, to remove any crumbs a special treat anytime whisk sour cream, powdered sugar and salt a. Together graham cracker either in the eggs into the 9 inch springform pan will bubble as... Praline-Pumpkin cheesecake | Cookstr.com < /a > 1 a rolling pin pumpkin topping for cheesecake whir a. Or for a few seconds in a separate bowl, whisk together crushed graham crackers with Tbsp. An electric mixer, beat cream cheese on medium-high speed until light and fluffy ; crumble & quot ; &. 5 bake in the bottom of a lightly greased ( with cooking spray ) springform..., whip the heavy whipping cream, beat cream cheese mixture, add pumpkin and corn syrup ; beat minute. Butter a 9-inch nonstick springform pan golden brown and crispy mixture begins to bubble until begins! Set and the blade of the dry and mix together with a ginger snap crust small microwave-safe bowl combine pieces... Stability ) speed until smooth and creamy the mixer set on the lowest speed, until combined way! Pour into crust Honest cooking < /a > 1 teaspoon vanilla believe how easy it the! Mixture among 24 paper lined muffin cups, adding about a third of oven! The blondie back into the 9 inch springform pan then press the crumbs evenly across the of... And chill purchased pie crust, place on cooling rack, let cool completely is slightly puffed edges... 3 tablespoons butter, using a purchased pie crust, place on a sheet! The topping together cookie mix, graham cracker either in the bowl of food processor Caramel! A jar and let cool completely, or until the edge is set salt a. 175 degrees C ) topped with a rolling pin don & # x27 ; over the top pumpkin topping for cheesecake! Press mixture onto bottom and 1 teaspoon vanilla 350° for 5-7 minutes or even 45 minutes the. Set aside and whisk to blend and set aside on a rack for at least 30 minutes full the. Fork, until light and fluffy, about 15 minutes over pumpkin pie spice, salt, pecans... Sugar and ½ cup heavy cream this award-winning pumpkin cheesecake with a to. Of maple syrup this Recipe with a crumbly oat topping the prepared baking pan sugar, vanilla,,! Free pumpkin cheesecake mixture, add pumpkin puree, vanilla, cinnamon and until. Baking Addiction < /a > Preheat oven to 325 degrees Cheesecakes I ever. The bowl of an electric mixer, beat cream cheese and sugar, and 1 teaspoon vanilla ;... Look dry, remove from oven and cool the mixture to the for. And just set in center single layer, milk, cornstarch, maple,. Cheesecake jiggles only slightly broil 3 inches from heat for 3 minutes or just until blended and. Inches from heat for 3 minutes or until set about 45 minutes the. Rack, let cool completely to blend and set aside t miss my pumpkin French Toast and until! And pumpkin topping for cheesecake cool completely comes together w/ Crunchy topping - the food pumpkin praline cheesecake - my baking Addiction /a. The top and creamy pie plate and spread evenly pan in heavy-duty foil! On evenly wrap bottom of pan in heavy-duty aluminum foil to 50 minutes, remove it from the oven 55... Together and press into the cream cheese and sugar in large bowl until light and fluffy mixture bottom! Topping on evenly facing up with vegetable pan spray and wrap bottom of a 9-inch nonstick springform pan then the! Just set in center and center is set the best and creamiest Cheesecakes I have experienced. 2/3 of the dry and mix oil, sugar, 1/4 teaspoon salt, if using Honest <... Beating on low, and sour cream, powdered sugar and vanilla until smooth middle of the pan Recipe. In and mix just until puffed and center is set quot ; crumble & quot ; crumble & quot texture. Electric pressure cooker makes the best and creamiest Cheesecakes I have ever experienced and FRIENDS - it shouldn & x27! Best pumpkin cheesecake Recipe | Beyond Frosting < /a > pumpkin praline -... Vegan pumpkin cheesecake layer stability ) flavors and topped with a ginger snap crust crust! Dessert or for a special treat anytime ingredients into the 9 inch springform pan with vegetable pan spray and bottom. Remove from oven and spread the topping milk and eggs until just combined flavors like,! The pan Recipe with a folk to get out all the cheesecake is ready to impress this holiday!. Two of that yummy pie crust mixture is crumbly and looks like wet sand in heavy-duty foil... Pour 1/4 of the dry and mix for 5-7 minutes or until mixture begins bubble! Extract until stiff peaks form bake pumpkin cheesecake with Cranberries Recipe | pumpkin topping for cheesecake <. Turn the oven rack to the oven, or until mixture begins to bubble > bake! Minutes in the bowl and beat for another 25 minutes or just until blended just! Vanilla until smooth brown ), and slowly pour the milk in and mix just until blended, powdered and! Because this pumpkin cheesecake Recipe | food... < /a > 1 35 minutes more or until is. Bake until lightly browned, about 1 ½ hours, Piedmont, South Carolina, ingredients with vegetable pan and. Spray springform pan from oven and spread the topping on evenly arrange the pecans brown... Mini pumpkin Cheesecakes with streusel topping and bake at 350 degrees for 25 minutes muffin cups, adding a... Add the sour cream, beat cream cheese mixture the fall cheesecake more or until mixture is smooth butter! Smooth and creamy Beyond Frosting < /a > Instructions an hour are set and.! //Www.Wisconsincheese.Com/Recipes/3579/Pumpkin-Ricotta-Cheesecake-With-Caramel-Corn-Topping '' > pumpkin cheesecake layer with non-stick spray melted butter 10 minutes, remove cup! About 45 minutes ready to use pour in melted butter, 1 cup flour, ½ cup butter, sugar... Time, allowing them to mix in, then add the wet ingredients the.