DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
LAYERED PUMPKIN CHEESECAKE
You should never have to choose between a slice of pumpkin pie and a slice of cheesecake-not when you can so easily have both. It's just as simple as it sounds. A layer of graham cracker crust sits underneath a modest layer of cheesecake that supports a layer of pumpkin pie filling. All three layers are distinct, but they bake into a beautifully sliceable cheesecake that is quite literally the best of both worlds. Cheesecake on its own is downright delicious, but because of how rich it is, a slice of cheesecake is often difficult to finish without feeling too full. Because of this, cheesecake is often paired with something bright and flavorful (raspberry, chocolate, etc.) to help balance the dessert. A layer of pumpkin pie is the ideal compliment in a slice of cheesecake because it replaces half of the cheesecake normally present in a slice,. It's also richly spiced to offset the density of the cheesecake, making it more palatable. A slice of this dessert is equal parts rich cheesecake and custardy pumpkin pie, making it entirely reasonable to consider a second slice. The cheesecake bakes in a water bath, allowing both layers to cook gently. Once the cheesecake has had plenty of time to chill, the cake is easy to cut to reveal the two contrasting layers present in every slice.
Provided by Micah A Leal
Categories Cakes
Time 9h55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray and wrap the outside in several layers of aluminum foil; set aside.
- Make Crust: Combine dry ingredients in a bowl. Add melted butter and mix until butter is evenly distributed. Pour into prepared pan and press evenly across the bottom of the pan.
- Make the Cheesecake Layer: Combine the cream cheese and sour cream in a mixer on medium-high until fully incorporated and fluffy. Add sugar and beat to combine. Add eggs one at a time on low, waiting for the first to incorporate before adding the second. Scrape down the sides of the bowl, increase speed to medium-high and beat until fluffy. Add vanilla and flour, and mix to combine, ensuring that no pockets of flour remain. Pour mixture over prepared Crust and spread evenly to edges.
- Make Pumpkin Layer: Combine all ingredients in a large bowl with a whisk until the mixture is homogenous. Gently pour over Cheesecake Layer and spread evenly to the edges of the pan.
- Put the pan on a rimmed baking sheet and place in oven. Add hot water to the rimmed baking sheet so that the water comes almost completely to the lip of the baking sheet. Bake Layered Pumpkin Cheesecake for 1 hour. Turn off the oven without opening the door and allow the cheesecake to cool in the oven or 30 minutes before removing it to the counter to cool completely. Gently run a knife around the edge of the cake and transfer to the refrigerator to cool for 8 hours or overnight.
THE BEST PUMPKIN CHEESECAKE
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
- Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
- Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
- Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
- Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
- Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
- For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
- To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
THE BEST LAYERED PUMPKIN CHEESECAKE PIE YET !
First of all, this pie might be easier to make than a regular pumpkin pie. Its taste is very light and delicious. The cream cheese really balances out the spices in the pumpkin pie and most people I have served it to actually skip on the whipped topping as it's good without it. Every time I make this I always have at least one request for the recipe. This recipe was found at: http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx Submitted by: Stephanie Phillips
Provided by joshuainboden
Categories Cheesecake
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (165°C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 484.9, Fat 36.5, SaturatedFat 20.7, Cholesterol 153.7, Sodium 384.8, Carbohydrate 31.5, Fiber 0.4, Sugar 19.4, Protein 8.9
LAYERED PUMPKIN CHEESECAKE PIE
This is a "left-overs" recipe, using the remaining pumpkin pie filling that just won't fit in the standard pie shells. Instead of tossing it out, make this deliciously sweet layered pie!
Provided by Stephsfanny
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine prepared, uncooked pumpkin pie filling, pudding mix, and milk in a saucepan over medium heat.
- Stir constantly, until pumpkin mixture begins to bubble. Continue stirring and cook for 2 minutes. Remove from heat to cool.
- Beat together 1 cup of whipped cream, cream cheese, powdered sugar, and vanilla extract, until smooth.
- Spread the cream cheese mixture in bottom of graham cracker crust.
- Spread COOLED pumpkin mixture over cream cheese mixture.
- Spread remaining cup of whipped cream over the top of the pumpkin mixture.
- Refrigerate for several hours.
Nutrition Facts : Calories 466.8, Fat 21.1, SaturatedFat 10.1, Cholesterol 43.6, Sodium 597, Carbohydrate 66.8, Fiber 6.1, Sugar 39, Protein 4.9
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
- Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
- Refrigerate 4 hours, or until set.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g
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