wanted: pumpkin cheesecake recipe

[Sugaree]

Hello all, it's about that time for all things pumpkin!

I am looking for a pumpkin cheesecake recipe but it needs to have the texture & taste of cheesecake, rather than that of pumpkin pie filling.

I have seen some recipes that have a top layer of pumpkin pie filling & I'm looking more for something that resembles a traditional cheesecake with pumpkin flavor swirled or infused within. Does that make sense?

In case you're wondering, DH has a "texture thing" with pumpkin pie, he loves the flavor but hates the "gelatinous mushy" feel of it.

Thanks in advance!

[T.D.]

Here is one to try -

This one is a non-bake - Pumpkin Pie with Cheesecake flavor from instant pudding.

I have another recipe somewhere that my sister bakes that is real cheesecake with pumpkin that I will locate and post.

Creamy Pumpkin Pie

whatever kind of pie crust is prefered
1 graham cracker pie crust - homemade or store bought
**or a baked regular crust sprinkled with Pumpkin pie spice and brown sugar sprinkled before and after baking the crust


1 1/4 cups cold milk
1 cup canned pumpkin
2 small boxes of cheesecake flavor instant pudding - 4 serving size
**sometimes I have used 1 vanila and one cheesecake
1 tsp pumpkin pie spice (at least 1 tsp)
4-6 oz thawed cool whip(or alternative frozen non-dairy topping)

Stir milk and pumpkin together
Add pudding mixes and spices
Beat till smooth
Gently add the cool whip

spoon into crust, refrigerate until firm, 3-5 hours

Enjoy

A

[Jubilee on Earth]

Here's one from my favorite recipe site:

Pumpkin Cheesecake


Ingredients:

• 2 packages Cream Cheese
• ½ cups Sugar
• ½ teaspoons Vanilla
• 2 whole Eggs
• ½ cups Canned Pumpkin
• ½ teaspoons Cinnamon
• 1 dash(es) Cloves
• 1 dash(es) Nutmeg
• 1 whole 9 Inch Graham Cracker Crust

Directions:

Preheat oven to 350. Mix cream cheese, sugar, and vanilla together. Blend in eggs. Remove 1 cup of batter, and pour into crust. Stir in pumpkin and spices to the remaining batter. Pour that over the batter in the crust.

Bake at 350 for 40 minutes or until center is almost set. Refrigerate for 3 hours or overnight.

Optional: Top with whipped cream, caramel syrup, or ginger snap crumbs.

[hunybee]

no bake pumpkin cheesecake:



2 pkgs cream cheese (8 oz. each)

1 8 oz. container of cool whip

1 cup canned pumpkin

1/2 cup sugar (brown is better, but white will suffice)

1/2 tsp vanilla

1 tsp pumpkin pie spice (this is the tricky one as i mix my own and eyeball it. i just do it to taste)

1 pre-made graham cracker crust pie shell



with electric egg beater, mix all ingredients until well mixed and fluffy. spoon into pie shell and smooth out. put in fridge for 1-3 hours.

[Sugaree]

those look great, thanks so much ladies!

I will let you know how it turns out!

[Jubilee on Earth]

Hey, there...

This recipe was JUST posted on my favorite recipe site:


Pumpkin Cheesecake


Ingredients:

• 1-½ cup Crushed Gingersnap Cookies (the Ginger Makes ALL The Difference.)
• ½ cups Flaked Or Shredded Coconut
• ⅓ cups Butter
• 8 ounces, weight (2 Packets) Softened Cream Cheese
• ¼ cups Sugar (or Sugar Substitute For Diabetics)
• 1 teaspoon Vanilla Extract (or Paste)
• 3 whole Eggs
• 1-½ cup Roasted, Mashed Pumpkin* (See Note)
• ¾ teaspoons Cinnamon
• ½ teaspoons Nutmeg

Directions:

* Note: The roasted flavour of the pumpkin lifts this cheesecake into new territory. Butternut pumpkin/squash will do. Roast it WITHOUT sugar or butter. Just cut it up and pop it in a moderate oven until softened.
1. Preheat oven to 175 C (350 F). In a medium bowl, mix together the crushed ginger bickies, coconut and butter. Press into the bottom and about 1 inch up the sides of a 9″ pan. (I have used a quiche dish.) Bake crust for 10 to 15 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each egg. Then add the pumpkin and spices.
3. Spread filling it into the cooled crust. Resist the urge to lower face into the mix for a taste.
4. Bake for 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing. Chill for at least 4 hours (overnight is best) before serving.

Serve with whipped cream, and sprinkle with cinnamon.

[Sugaree]

Jubilee that sounds great except for the coconut! I wonder if I could skip it...

Step 3 is hysterical

[Jubilee on Earth]

Jubilee that sounds great except for the coconut! I wonder if I could skip it...

Step 3 is hysterical

LOL -- I thought so too.

I don't like coconut in things like that, so I'd leave it out if I was making this. Maybe finely chopped pecans instead? Or graham cracker crumbs? I don't know. I'm one for playing around with the ingredients.

If you try it, let me know how it works out.

[TeapotTempest]

Hey, there...

This recipe was JUST posted on my favorite recipe site:


Pumpkin Cheesecake

That looks really good. I like cheesecake and I love pumpkin. I'm going to have my wife try and make it. She makes fantastic cheesecakes, but she hates cheesecake and won't eat any of it. Another of life's mysteries.