Best Pumpkin Pie Stuffed Cheesecake Recipes

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CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 1 loaf

Number Of Ingredients 15

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting

Steps:

  • For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
  • For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PUMPKIN PIE CHEESECAKE



Pumpkin Pie Cheesecake image

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

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
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 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 PIE NO-BAKE CHEESECAKE



Pumpkin Pie No-Bake Cheesecake image

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

1 (8 ounce) package low-fat cream cheese
⅓ cup white sugar
1 ½ tablespoons lemon juice
1 ½ teaspoons vanilla extract
1 (15 ounce) can pumpkin puree, divided
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup heavy whipping cream
1 (9 inch) prepared graham cracker crust

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

CHEESECAKE PUMPKIN PIE



Cheesecake Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 8h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup boiling water
Two .25-ounce packages unflavored gelatin
Nonstick cooking spray, for spraying the springform pan
1 1/4 cups graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
Three 8-ounce packages cream cheese, at room temperature
3/4 cup confectioners' sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 store-bought pumpkin pie

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.

MINI PUMPKIN CHEESECAKE



Mini Pumpkin Cheesecake image

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Provided by Lisawas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h40m

Yield 24

Number Of Ingredients 15

1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
  • Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
  • Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
  • To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g

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