pumpkin cheesecake

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.

Best-Ever Pumpkin Cheesecake

graham crackers, crushed

c. gingersnaps, crushed

unsalted butter, melted

sugar

kosher salt

(8-oz.) bars cream cheese,

c. packed light brown sugar

c. pumpkin puree

sour cream,

pure vanilla extract

eggs,

tbsp. all-purpose flour

pumpkin spice,

caramel,

cream,

Chopped, toasted pecans,

This is the best pumpkin cheesecake I have  ever had . I was a nervous wreck making it , but I followed the steps ( except I added a whole can of pumpkin ) it turned out delicious. 5 stars

This is the first cheesecake I've ever made.  The recipe is easy and the end result is as delicious as it is beautiful!  I've made it several times now and I'm making it yet again for Yom Kippur.

First of all the correct temperature is 325 for those asking. If you don't have the pumpkin pie spice you can mix together 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp of ground cloves. This will make enough for both the batter and the top. 
Just made it this way and it came out wonderful.

First of all 325 is the correct temperature.  If you don't have pumpkin pie spice. Mix 1 tsp. Of cinnamon, 1/2 tsp. Ginger, 1/4 tsp.of ground cloves. This will make enough for the recipe and for the sprinkle on top.

WOW!  Made this today for Thanksgiving Dinner.  Very easy to make.  I followed the recipe exactly and was rewarded with an exceptional dessert.  (I really enjoyed fresh cranberry relish on it.  Yummy!)

This was a hit. I omitted the gingersnaps for more Graham crackers. I'll make it again next year

Last time I used a pre-made crust. I want to do it from scratch. What size of pan such I buy? For what size if the mix for?

https://streaming.hearstdigitalstudios.com/7d05fd72-41d4-4463-b070-d8a503f43a27/video_rover_16x9_1080p_hd_1537560262_19480.mp4

This creamy cheesecake will be your new pumpkin obsession.

Pumpkin Spice Cheesecake Is The Best Fall Dessert Ever

<em>This fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set.</em>

No Bake Pumpkin Cheesecake

(200 grams) gingersnap cookie crumbs*

teaspoon each: ground ginger and ground cinnamon

Tablespoons (85 grams) unsalted butter, melted

(50 grams) granulated sugar sugar

(240 milliliters) cold heavy cream cream

two 8-ounce blocks (450 grams) full-fat cream cheese, softened to room temperature

(227 grams) pumpkin puree*

(90 grams) confectioners’ sugar

(50 grams) packed light or dark brown sugar

vanilla extract

pumpkin pie spice*

cinnamon

salt

Whipped Cream and/or Salted Caramel

Make the crust

Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it&#8217;s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.

Make the filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners&#8217; sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don&#8217;t want to deflate all the air in the whipped cream.

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don&#8217;t recommend using the freezer to set this cheesecake filling.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with optional toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

This recipe was delicious, light and fluffy. Loved the gingersnap crust. It went together perfectly.  5 stars.

https://www.youtube.com/watch?v=SYj1qmfrAeg

his fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set.

Ingredients

Gingersnap Cookie Crust
2 cups (200g) gingersnap cookie crumbs*
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)

Cheesecake
1 cup (240ml) cold heavy cream or heavy whipping cream
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Optional Toppings
Whipped Cream and/or Salted Caramel

Get the full recipe: https://sallysbakingaddiction.com/no-bake-pumpkin-cheesecake/ 

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#baking #recipes #pumpkincheesecake

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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No-Bake Pumpkin Cheesecake | Sally's Baking Addiction

This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. Each bite is filled with sweet fall aromas. You can make this cheesecake a day ahead of your planned get together so it&rsquo;s ready to wow your guests after dinner.&nbsp;

Pumpkin Cheesecake

(425 grams) pumpkin puree

(250 grams) gingersnap cookie crumbs

(263 grams) packed light brown sugar, divided

ginger

cloves

nutmeg

(678 grams) cream cheese, softened

(178 milliliters) heavy cream

(60 grams) homemade whipped cream

Position the oven rack to the lower third...

Position the oven rack to the lower third position. Preheat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with a large sheet of aluminum foil.

Take 4 connected sheets of paper towels and...

Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.

Combine the gingersnap crumbs, 1/4 cup of the...

Combine the gingersnap crumbs, 1/4 cup of the brown sugar, and melted butter in a bowl. Stir to combine. Press the crumb mixture into the bottom and about 2-inches up the sides of the prepared pan. Bake for 10 minutes.

Reduce the oven temperature to 300°F.

In a small bowl, combine the remaining sugar,...

In a small bowl, combine the remaining sugar, salt, cinnamon, ginger, cloves, and nutmeg. Stir with a fork.

Lift one of the shorter sides of the...

Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to a large mixing bowl.

Add the cream cheese, heavy cream, and sugar...

Add the cream cheese, heavy cream, and sugar mixture. Beat on medium speed with an electric mixer until smooth and fluffy. Add the vanilla and beat on low speed to combine. Using a silicone spatula, gently stir in the eggs just until combined. 

Pour the batter over the crust in the...

Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.

Bake for 1 hour, OR until the edges...

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.

Remove the cheesecake from the water bath and...

Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the sides of the pan and top...

Remove the sides of the pan and top the cheesecake with whipped cream before serving.

https://mediavine-res.cloudinary.com/video/upload/ks0mbm7vpnmidxsh3erw.mp4

This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. Each bite is filled with sweet fall aromas. You can make this cheesecake a day ahead of your planned get together so it’s ready to wow your guests after dinner. It’s the perfect ending to a holiday meal. Because the cheesecake is so light and creamy, it won’t feel too heavy on a full stomach. Top each slice with whipped cream and gingersnap crumbs when you’re ready to serve it.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert.

Pumpkin Cheesecake Recipe

graham cracker crumbs (from about 12 whole graham crackers)

Tbsp 3/4 stick melted, unsalted butter

Tbsp sugar

oz cream cheese, room temperature

brown sugar

pumpkin pie mix

eggs

sour cream

Tbsp all-purpose flour

tsp pumpkin pie spice

tsp salt

Tbsp real vanilla extract

heavy cream beat

Pumpkin pie spice

pecans

Caramel sauce

Pulse graham crackers in a food processor until fine crumbs form.

In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

How to Make the Crust: Preheat Oven to 350˚F.

In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.

Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.

In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.

Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.

In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

To Make the Whipped Cream:

Amazing vegan pumpkin cheesecake made with just 10 ingredients! Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings!

Vegan Pumpkin Cheesecake

dates

walnuts

sea salt

raw cashews ((soaked in very hot water

lemon,

coconut milk ((or sub unsweetened almond milk))

olive oil

pumpkin purée

pumpkin pie spice

tsp vanilla extract ((optional))

whipped cream

Brown sugar pecans

Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.

In the meantime, add dates to a food processor and blend until small bits remain, or it forms a ball. Remove and set aside.

Add walnuts and salt to food processor and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.

If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)

Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

Once cashews are soaked and drained, add to a high-speed blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.

Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.

Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.

Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).

Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

Pumpkin Cheesecake Brownies offers a decadent chocolate brownie with a creamy ribbon of pumpkin spiced cheesecake for a new favorite fall recipe!  Chocolate brownie base with a swirl of pumpkin pie cheesecake combine the flavors of traditional pumpkin pie with enough chocolate to satisfy any chocolate lover!

Pumpkin Cheesecake Brownies

1¼ Cup All-Purpose Flour

Salt

¾ TSP Baking Powder

½ Cup Butter + 1TBSP

Oz Semi-Sweet Chocolate (Chopped)

¼ Cup Special Dark Cocoa Powder

Cup Sugar

TSP Vanilla Extract

Eggs

Cup Pumpkin Puree

1½ TSP Pumpkin Pie Spice

Sugar

Ounces Cream Cheese

Preheat oven to 350°F.  Grease a 9x13 baking pan and set aside.

In a bowl, combine flour, salt, and baking powder and set aside.

In a small saucepan, melt butter and semi-sweet chocolate over low heat.  Stir throughout heating to prevent scorching.

Once smooth, add in cocoa powder and stir until completely incorporated.  Remove from heat.

Using a wooden spoon, immediately stir in sugar and mix until smooth.  Add in vanilla extract and eggs, beating until smooth.

Pour chocolate batter into flour mixture.  Mix until just blended.

Chocolate Brownie Layer

In a small bowl, whip cream cheese until smooth.  Add sugar and whip until smooth.  Add in pumpkin, vanilla, and pumpkin pie spice.  Beat until combined.

Add in one egg and beat until just combined.

Pumpkin Cheesecake Layer

In prepared baking pan, spread 1½ cups of brownie batter in the bottom of the pan.  Spread evenly.

Using a spoon, dollop pumpkin cheesecake onto brownie batter.  This will cover most of the brownie batter.

Spoon the remaining brownie batter on top of pumpkin cheesecake.  Using a knife or inverted spatula, swirl the brownie batter and pumpkin cheesecake together.  Be cautious not to disturb the lower layer of brownie.

Bake in the oven for 35-40 minutes, until a toothpick inserted into the center comes out almost clean.

Cool completely on a wire rack.  Once completely cool, cut lengthwise into 4 strips and then crosswise into 6 strips.

Store in an airtight container in the refrigerator for 5 days.

A light and creamy pumpkin cheesecake with all your favorite fall spices and a crunchy graham cracker crust. Getting the perfect no crack bake is easier than you think!

Graham Crackers (200 grams)

unsalted butter (56 grams, melted)

sugar (24 grams)

cinnamon (1 grams)

cream cheese (1.13kg, room temperature, 4 packages)

sugar (200 grams)

brown sugar (150 grams)

tsp vanilla extract (10 milliliters)

eggs (large, room temperature)

tbsp all-purpose flour

pumpkin purée (225 grams)

tsp ground cinnamon (2 grams)

tsp nutmeg (freshly grated if possible)

tsp allspice (optional)

tsp cardamom (optional)

Preheat oven to 350F.

Add Graham crackers to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and press into a flat layer using a measuring cup or glass. bake for about 10-15 minutes, or until fragrant and a darker golden color. Remove from oven, set aside and reduce oven temperature to 300F.

Once cooled, wrap the bottom and sides of the springform pan in two layers of foil. The best foil to use is the extra wide type so water can&#x27;t seep into your cake while baking.

For the Crust:

Add Room Temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add both sugars and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

For the Filling

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