Best Pumpkin Harvest Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HARVEST PUMPKIN CHEESECAKE



Harvest Pumpkin Cheesecake image

From the 1981 Philadelphia Cream Cheese Cookbook.

Provided by Stacia Osborn

Categories     Pies

Time 1h50m

Number Of Ingredients 18

CRUST
1 c gingersnap crumbs
1/2 c finely chopped pecans
3 Tbsp margarine, melted
FIRST LAYER
1 pkg cream cheese
1/4 c sugar
1/2 tsp vanilla
1 egg
TOP LAYER
1 can(s) pumpkin (16 oz)
2/3 c (5 1/3 oz can) evaporated milk
1/2 c sugar
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash(es) salt

Steps:

  • 1. Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.
  • 2. Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.
  • 3. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 325, 1 hour and 30 to 35 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill

PUMPKIN HARVEST CHEESECAKE



Pumpkin Harvest Cheesecake image

I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking.

Provided by FrenchBunny

Categories     Cheesecake

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 12

3/4 cup chocolate wafer crumbs
1/3 cup pecans (finely chopped)
3 tablespoons butter (melted)
1 1/2 cups canned pumpkin
3 eggs (at room temp)
1/2 cup brown sugar (firmly packed)
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3 (250 g) packages Philadelphia Cream Cheese (softened)
1/2 cup sugar
1 tablespoon cornstarch

Steps:

  • Pre heat oven to 350°F.
  • CRUST:.
  • Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
  • FILLING:
  • Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
  • In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
  • Pour over crust and bake 50 - 55 minutes or until centre is just set.
  • Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
  • Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.

Nutrition Facts : Calories 473.3, Fat 35.1, SaturatedFat 19.8, Cholesterol 155.3, Sodium 409.3, Carbohydrate 33.5, Fiber 1.9, Sugar 24.7, Protein 8.9

HARVEST PUMPKIN CHEESECAKE



Harvest Pumpkin Cheesecake image

Make and share this Harvest Pumpkin Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter or 5 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup cooked pumpkin or 1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
whipped cream

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in the butter.
  • Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
  • Bake at 350 degrees for 5 minutes.
  • Cool on a wire rack.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  • Add eggs, pumpkin and spices; beat just until combined.
  • Pour into crust.
  • Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
  • Remove cheesecake from oven and water-filled pan and 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 371.7, Fat 26.5, SaturatedFat 14.6, Cholesterol 121.7, Sodium 292.8, Carbohydrate 29, Fiber 0.4, Sugar 23, Protein 5.8

HARVEST-TIME PUMPKIN CHEESECAKE



Harvest-Time Pumpkin Cheesecake image

It's harvest time, and the dessert-makin' is easy! Pretty much anything with the words pumpkin and cheesecake in it will wow the crowd.

Provided by My Food and Family

Categories     Dairy

Time 4h10m

Yield 16 servings

Number Of Ingredients 9

18 thin vanilla creme-filled chocolate sandwich cookies, coarsely broken
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup packed brown sugar
1 can (15 oz.) pumpkin
2 Tbsp. pumpkin pie spice
3 eggs
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. granulated sugar
2 Tbsp. ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
  • Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
  • Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

Related Topics