NO-BAKE PUMPKIN CHEESECAKE PIE
This was my first attempt at a recipe on my own and it was incredible.
Provided by Ken Leo Heintzman
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
- Refrigerate pie until the filling is set, 4 to 6 hours.
Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g
PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h30m
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
- Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
- Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
- Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
- Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
- Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.
PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
- Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
- Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
- Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
- Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.
GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS
This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.
Provided by brightlightz
Categories Desserts Cookies Gingersnap Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
- Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
- Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
- Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
- Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
- Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
- Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
- Cut into 24 bars. Refrigerate any leftover bars.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g
NO-BAKE CHEESECAKE PUMPKIN PIE
I can't remember how I came across this BUT This is an WONDERFUL QUICK alternative to the traditional pumpkin pie. It has replaced all other pies at any gathering.
Provided by Paulcm
Categories Cheesecake
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
- Spread evenly over crust.
- In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
- Stir until thoroughly combined.
- Spoon mixture over cream cheese layer.
- Top with remaining 1/2 cup of whip topping.
- I will put it in a pastry bag and decorate the top with the whip cream.
- Chill at least 1 hour before serving.
PUMPKIN PIE CHEESECAKE
My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.-DeWhitt Sizemore, Woodlawn, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 184mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING
Provided by Duff Goldman
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
- Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
- Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
- Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
- For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
- In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
- For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
- Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.
PUMPKIN PECAN NO-BAKE CHEESECAKE PIE
Trying to come up with a pumpkin cheese ball, didn't work out into my favor but came out with a wonderful pie instead. With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust. Such a wonderful turn-out on a mistake.
Provided by Melissa Goff
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
- Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
- Refrigerate until set, 4 hours.
- Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.
Nutrition Facts : Calories 432.4 calories, Carbohydrate 48.7 g, Cholesterol 31.8 mg, Fat 23.6 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 9.4 g, Sodium 469.9 mg, Sugar 33.2 g
DOUBLE LAYER PUMPKIN PIE CHEESECAKE
An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!
Provided by RaVenneSky
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
- Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
- Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.9 g, Cholesterol 33.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 13.9 g, Sodium 696.3 mg, Sugar 37.3 g
PECAN CRUNCH PUMPKIN-CHEESECAKE PIE
Make and share this Pecan Crunch Pumpkin-Cheesecake Pie recipe from Food.com.
Provided by nsomniak6
Categories Pie
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
- Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
- In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
- Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
- Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.
Nutrition Facts : Calories 494.7, Fat 32.9, SaturatedFat 12.6, Cholesterol 119.8, Sodium 443, Carbohydrate 44.7, Fiber 3.1, Sugar 27.4, Protein 8
PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST
Provided by Ken Haedrich
Categories Food Processor Mixer Cheese Dairy Egg Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
- For filling:
- Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
- Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.
PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE
No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
- Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.
PUMPKIN CHEESECAKE PIE
If you're looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It's a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. -Sharon Crockett, La Palma, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.
Nutrition Facts : Calories 374 calories, Fat 20g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 316mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN GINGER CHEESECAKE PIE
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Categories Cake Food Processor Egg Ginger Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Chill Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make gingersnap crumb crust and reserve.
- Put oven rack in middle position and preheat oven to 350°F.
- Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
- Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
- Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
PUMPKIN CHEESECAKE PIE
An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.
Provided by Carolyn Rothwell
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
- Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
- Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 38.2 g, Cholesterol 136.2 mg, Fat 27.9 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 14.4 g, Sodium 498.9 mg, Sugar 28.6 g
PUMPKIN PIE NO-BAKE CHEESECAKE
For those of us who cannot bake cheesecake but love this classic dessert!
Provided by Beattie-Bolin
Categories Fruits and Vegetables Vegetables Squash
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
- Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
- Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
- Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
- Chill in the refrigerator until set, 3 to 4 hours.
Nutrition Facts : Calories 320 calories, Carbohydrate 35.3 g, Cholesterol 36.3 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 388.8 mg, Sugar 21.8 g
FLUFFY PUMPKIN CHEESECAKE PIE
This pie was super yummy!! Even someone that isn't a pumpkin pie fan may like this one. There is just a touch of pumpkin pie spice and nothing extra. It's sweet, cool, and creamy. Even better it's VERY easy... this will make it's way to our holiday table. By the way, this also smelled super yummy while it was in the oven..a...
Provided by Angie R.
Categories Pies
Time 55m
Number Of Ingredients 6
Steps:
- 1. Mix cream cheese, sugar and pumpkin pie spice on medium speed.
- 2. Stir in pumpkin.
- 3. Add eggs and mix until blended.
- 4. Pour into crust.
- 5. Bake at 350* for 40 minutes.
- 6. Cool.
- 7. Refrigerate for 3 hours, or overnight.
CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA
I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.
Provided by coconutty
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
- Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
- Add Greek yogurt and mix to incorporate.
- Add sugar and spice; beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
- Add pumpkin; beat just until incorporated and smooth.
- Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
- Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
- NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.
Nutrition Facts : Calories 112.3, Fat 3.4, SaturatedFat 1.7, Cholesterol 54.2, Sodium 84.8, Carbohydrate 18.2, Fiber 0.1, Sugar 17.6, Protein 2.7
FLUFFY PUMPKIN CHEESECAKE PIE
Make and share this Fluffy Pumpkin Cheesecake Pie recipe from Food.com.
Provided by Gagoo
Categories Cheesecake
Time 55m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl beat cream cheese on medium speed until fluffy.
- Add sugar & spice - beat until combined.
- Add eggs, one @ a time, mixing until just combined after each addition.
- Stir in pumpkin.
- Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
- Cool for 1 hour on wire rack.
- Refrigerate at least 3 hours before serving.
- * Soften cream cheese in microwave @ high for 15 to 20 seconds.
- ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
CHEESECAKE PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 8h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.
- For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
- In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.
- For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
- Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.
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