The cake still cracked, but not as much. Would it be possible to replace the sugar inside the cheesecake with something like Stevia? It’s a few extra steps that are definitely worth it! I’m planning to half the recipe and was curious if you had any suggestions on how to modify the baking instructions using a 6” pan? I cut down the baking and cool off time. Our 1990 T-Day menu featured a whopping nine desserts, including a luscious pumpkin cheesecake. Your recipes are just fantastic!! Just make this last night for my birthday today and it is one of the best cheesecakes I have ever had or made. Cheesecake is best when stored well covered and eaten within 3-4 days. It's great dessert recipe for the holidays because you can make it up Close the distance with fun games you can play from the comfort of separate homes. Yes, they should also go up the sides of the pan. Pumpkin is easily one of the best flavors of the season and it’s in great form in this pumpkin cheesecake. Add to that the pumpkin puree, spices and eggs and you’re filling is ready to go. I look forward to trying all of your recipes. I have to say I made this successfully and the texture was not cheescake texture but more of a stiff mousse. My first ever cheesecake and it was a smashing success! Quick question – do you bake on the convection setting, or just regular bake? This was my first time making a cheesecake, and I wanted to try it before I added toppings. Offers may be subject to change without notice. I often leave it and then slide my cake server between the crust and parchment when I serve it, since removing it can be tricky. I couldn’t believe how smooth the top was and how easily the sides and bottom came away from the pan (and I didn’t even use parchment paper, just lots and lots of Pam). It might be hard to add much more than that. This Easy No Bake Pumpkin Cheesecake Recipe is a quick and tasty dessert. Add egg and beat well. It is correct. It’s loaded with a full can of pumpkin puree (not pumpkin pie filling) and lots of spices – cinnamon, nutmeg, ginger and cloves. Pumpkin Cheesecake Swirl Cupcakes Otherwise, I'm a happy customer! I would like to make into bars for a work luncheon. Your water base instructions are great. Pumpkin Dump Cake. One question: The recipe states to pat the crumbs onto the bottom of the springform pan , but the picture looks like it also has crumbs on the side of it. Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/how-to-prevent-your-cheesecake-water-bath-from-leaking/. This recipe indeed has a typo. It turned out perfect and did not crack. Hubby said we don’t need the Cheesecake Factory! I had the same problem. See more ideas about pumpkin cheesecake, cheesecake recipes, pumpkin cheesecake recipes. , This looks delicious! Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. It did not satisfy my cheesecake craving and i would not make this again. 8. I’m not sure why. As long as the bag fits around your springform pan, I assume it would be fine. The added brown sugar and cinnamon make a world of difference. Each envelope is 1/4 oz. I made a pumpkin cheesecake last year for thanksgiving and it was a huge hit! I’ve never made pumpkin cheesecake, and with fresh pumpkin puree in my freezer, I’m excited to see how it turns out. Our web team will put in the correction. There’s lots of spice, but not too much. That’s wonderful to hear! It helps to not incorporate too much air into the batter, which can rise to the top of the cheesecake during baking and cause cracks. https://www.lifeloveandsugar.com/how-to-prevent-your-cheesecake-water-bath-from-leaking/. Thanks! Your email address will not be published. Obviously, I didn't serve this to the family. I’ve never made a cheesecake before so I am wondering if the crumbs should be on the sies as well? Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. Step 4 The topping is to die for. get the recipe. I finally found a recipe that requires a water bath Trying this out to convert my pumpkin hating partner. I made this cheesecake. Ugh. Made this cheesecake yesterday, served it today and oh my, it was absolutely delish!! Then you'll cream the sugars with pumpkin, vanilla, oil, and eggs before making a … I’m glad to hear you enjoyed it. Beat cream cheese, sugar, cream and vanilla in a medium mixing bowl with an electric mixer on medium speed until combined. I think that would work, but I haven’t tried it myself. I have experience with baking cheesecakes but never tried pumpkin. Hi, Lindsey! That’s so awesome to hear! Made with products you probably have on hand. I’m so glad you enjoyed the cheesecake! The texture was not at all like a dense, rich cheesecake, it was far too light and almost airy, much more like a mousse. We played on the beach as much as the boys could handle, considering their young age. This post may contain affiliate links. Yes, that should be fine. Cheesecakes never cook right to me without one Once the cheesecake is baked and cooled, it’s topped with cream cheese whipped cream that pairs perfectly. How do you make no bake pumpkin cheesecake The Ingredients 8 inch pie crust– Any pie crust of choice will work.I used the same no bake crust I used in my coconut cream pie.It’s so simple and quick to prepare. It has all of those spiced pumpkin pie flavors and I love that you can make it ahead of time without using the oven. Thanks for the clarification! You could check out this recipe as a guide for bars. Hi Lindsay! I will let you know tomorrow after dinner. This rich and creamy pumpkin cheesecake gets its texture and flavor from canned pumpkin puree, pumpkin pie spice, sour cream and cream cheese. It’s even topped with cream cheese whipped cream! I’ll definitely make this again. Just wrap it well and thaw in the fridge. Real Simple may receive compensation when you click through and purchase from links contained on © Copyright 2020, 10 Virtual Games to Play When You Can't Be Together, 21 Easy Christmas Breakfast Casseroles to Make Ahead (or the Morning Of), Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Holiday Tipping Checklist (and How Much to Give), 14 Great Christmas Movies You Can Watch Right Now on Netflix, Nutrition 9. Pour into your prepared pie crust. I made this with no complications and it was amazing! Transform your home into a festive gathering place for family and friends this holiday season. I’ve updated the instructions to be more clear. you are the best. Thanks. I”m so glad you enjoyed the cheesecake! It lends a more moist cheesecake that doesn’t brown around the edges, sink in the middle or have cracks. But I do have one question. Thought I’d just keep it covered For the two days then the morning of serving, pipe the whipped cream? , The cream cheese whipped cream never firmed up enough to pipe. I’m glad you enjoyed it! Scrape down the sides of the bowl. Remove from heat. I cannot wait to make this cheesecake. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake. This site uses cookies to help provide the best user experience. If you add up the sour cream (about 10gm per serv) with the butter in the crust(15gm per serv) and the cream cheese (about 5gm), that would get you to 30gm per serving. ❤️, That’s awesome! I absolutely LOVE this recipe! Keywords: pumpkin cheesecake, pumpkin spice cheesecake, how to make pumpkin cheesecake, pumpkin cheesecake recipe, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Honestly, either way is fine. Thanks! I made the receipe work, but I do not understand the measurement for the unflavored gelatin. Creamy pumpkin, crunchy nuts, and delicate crust come together to create this wow-worthy cheesecake. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Plan to make this recipe for Thanksgiving and then again for a Christmas gathering. This no-bake pumpkin pie is insanely delicious and perfect for anyone looking for a new and easy twist. This easy Pumpkin Cheesecake recipe makes a smooth & creamy cheesecake that’s full of pumpkin flavor & spice! I was very proud to bring this to Sunday dinner with my family! Thanks for this recipe; I loved it and it went perfect. Will it be ok, I didn’t notice the egg that got left out until it was in the oven. I may forevermore make graham cracker crusts this way. I haven’t ever used fresh puree, but I don’t know why it wouldn’t be fine. Adds that palate-forward ‘zip’ that I personally love in a cheesecake. I didn’t have sour cream on hand, so I used Greek yogurt instead, and it tasted just fine. Scrape … Do not cook the gelatin, if it turns brown you'll ruin your flavor. Ashton was more into the water, while Brooks preferred hanging in the sand. With that additional amount of pumpkin, you may also need to bake it for longer. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. Required fields are marked *. Happy Thanksgiving! Imagine pumpkin pie and cheesecake all swirled into one delicious dessert. 14. Yay!! Yes, there’s quite a bit of “liquid” (even though pumpkin isn’t technically liquid) in this recipe. This pumpkin cheesecake that you don’t have to bake is so perfect for the Thanksgiving holiday. You could substitute some of it, if you like. 6. Thank god Real Simple is part of the Meredith Home Group. My springform is 7 inches and I’m trying to figure out how long to cook mine. 18. Please let me know what it should be for future baking. This Creamy Pumpkin Cheesecake Is the Fall Dessert You've Been Dreaming of. My family absolutely loved it! Bake the crust for 10 minutes, then set aside to cool. Whisk in milk and egg yolks. Well done! I was going to do the water bath in it. Yes, that should be fine. The amount I use depends on the crust. Mix in the gelatin mixture until incorporated. To get started with this pumpkin cheesecake, you’ll make the crust. If you can't find any at the market, you can easily make your own pumpkin butter . That should be fine, but I haven’t ever tried it to know if affects flavor or texture much. It fed 10 people with a little leftover. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter I followed it directly except for the topping of whipped cream. They do not make that size. Your email address will not be published. Note: Use real pumpkin puree not pumpkin pie filling for this recipe as that has added ingredients that you don’t want in your bars and the flavor and texture will not be the same. It's a delicious rendition of a Thanksgiving must: sweet, spiced pumpkin served up in cheesecake form, complete with a crunchy, buttery graham cracker crust. I have to be honest here. Just had a quick question, I am traveling with this cheesecake, and just want to make sure the cream cheese whipped cream won’t go flat like normal whipped cream correct? A roaster should be fine. Or, is there a vegetarian gelatin? The pumpkin cheesecake filling is thick and creamy and easy to put together. This cake is EVERYTHING. John Kernick. While the pumpkin flavor was obviously there, my family described it more as a cinnamon cheesecake with a hint of pumpkin. Not per slice... that just doesn't seem to make sense. SO FRUSTRATED! I’m planning to make this pumpkin cheesecake for a small group and want to try out my new 6” spring foam pan. Looks delicious! It came out perfect! Hi Lindsay, I want to make this cake today but don’t have the slow cooker bag….can I used and oven bag, like what people use for turkeys and chickens? Any experience? , I was looking for a dessert  that would replace our traditional  pumpkin pie at Thanksgiving this weekend and found this recipe. First of all, I’ve never made a recipe of yours that was less than divine! I wouldn’t think it’d fit very well in most pie pans, since it’s fairly tall. 2. 1. You just want to mix until things are well combined. This easy no-bake pumpkin dessert recipe will be a hit at your Thanksgiving table! Or, is there a gelatin substitute? 5 of 15 I now feel inspired to go forth and bake mountains of perfect cheesecakes with this insider knowledge. How annoying. Pour the cheesecake filling into the crust and spread evenly. Cheesecake is best when stored well covered and eaten within 3-4 days. Your recipes are so good, I love trying them. I plan to try this recipe using fresh pumpkin puree. Pipe the whipped cream around the edge of the cheesecake, then finish it off with chopped pecans and pumpkin candies. The pumpkin cheesecake filling is thick and creamy and easy to put together. Hi. Feel free to adjust these spices or remove some if you prefer. Therefore, i followed the recipe exactly. It’s normally in with all the spices at the grocery store, much like ground cinnamon. This easy Pumpkin Cheesecake recipe makes a creamy cheesecake that’s full of Fall spices + pumpkin flavor! Thanks! It starts with your usual suspects – cream cheese, sugar, a little flour and some sour cream. Refrigerate the cheesecake until ready to serve. That’s awesome! It was a great trip and it was fun to introduce the boys to Hilton Head Island – the beach I’ve been going to with my family since I was a child. My chocolate cookie crusts that use Oreos already have a lot of moisture built in from the Oreo filling so I use very little butter in those. Let stand, stirring occasionally, until dissolved, about 5 minutes. Lovely recipe! I’d check out my mini cheesecake recipe for a little guidance on baking time, etc. Love how you make the little pumpkins on the cake. I have to agree with mkayzak. I’ve had it stay fine in the fridge for a week or more. 4. When I saw graham crackers in the ingredients, I initially moaned to myself. You have an error on the unflavored geltain. The only change I make to my cheesecakes are adding a baked sour cream topper instead of whipped cream…or add whipped cream anyways! It's like the combo of no bake pumpkin cheesecake plus the best pumpkin pie. Reduce oven to 300°F (148°C). I have a catering business so there was no way the i was gonna serve something that looked awful. I’ve never baked anything with a water bath. Can you substitute mascarpone for any of the cream cheese? is it possible to make if i don’t have a mixer and would do everything by hand? Just how I like it. The flavor is amazing BUT the cooking time is WAY off, or at least it was in my case. Mix in the gelatin mixture until incorporated. However I just made it and in the middle of mixing the indlgredients, my kids woke up from their nap. After cooking did you leave it in for 30 mins with the oven off and then 20 with the door open like she does too? 11. Thanks for the great recipe and give the goat cheese a try if you’re feeling adventurous:). In the meantime, thank you for pointing out the error! I imagine many more family trips there in our future. I had tried using a water bath to prevent cracks and sinking before, but it only resulted in a cheesecake with a wet crust. I’m so glad you enjoyed and found a crust that is tasty! I wish I could post a picture! Nov 24, 2019 - Explore Rebecca Sabrok's board "Pumpkin Cheesecake Recipes", followed by 264 people on Pinterest. I used pumpkin pie spice and was pretty heavy handed and it was delicious! Combine the crust ingredients in a small bowl. Use the 1 packet of .25 oz and I recommend boiling the 1/4 c water in the smallest pan you can find. Add eggs and beat just until blended. I can’t wait to try this recipe ❤️. Definitely will make again. My Nana used to say that she loved to cook because she loved to eat. But the funny thing was that we were so busy packing for them, we realized after getting to the beach that we’d forgotten several things for ourselves. Mix in the gelatin mixture until incorporated. Packing for our first big vacation with them was a bit hilarious. 17. That’s awesome! I had trouble getting the whipped cream to whip properly so resorted to just plain whipped cream with some pumpkin pie spice. Bake in a 350 degrees F for 40-45 minutes or until center is almost set. The second one is cooling now in the fridge and is sure to be a hit on Thanksgiving. I’m gonna do it every fall! Then it's finished off with caramel, toasted pecans and a dollop of whipped cream. . Layers of crushed ginger snaps, pumpkin cheesecake… I’ve never baked 6″ cakes, so I’m not sure of exact baking times. Very tasty and simple! Luckily I caught the gelatin error whiel coooking, before I used 2.5 oz! Making two days ahead of time will be fine. It was fairly easy (you always have detailed instructions) and smelled so good, and it tasted so good too! So delicious! Where do I get ground nutmeg? Or does it need to cool first? Trying this tonight ????????. It starts with your usual suspects – cream cheese, sugar, a little flour and some sour cream. Maybe next time.... Oops! I also used hazelnut flour in place of the graham cracker crumbs and it was delicious!!! I actually made a cheesecake this weekend also! I love all the pumpkin flavor and how well it’s accentuated by the spices. Thank you for this recipe. I made it exactly as directed (foil-wrapped water bath and all), and it turned out excellent, except for two things: a large crack, and the whipped-cream topping would not stiffen for me. Wish I could stop eating it (J/K,). Crack oven door and leave the cheesecake in the oven for about 20 minutes. But this crust is different. It tastes great and looks better than any cheesecake I’ve made in the almost 10 years I’ve been making cheesecakes. Thank you for sharing. Two treasured recipes come together for a light cheesecake that tastes like pumpkin pie. My family and friends raved over this and I will be making it again. Covered the crack! I instead wrapped the cheesecake in foil like you do, but put the water bath underneath the cheesecake. Anyway, I made this cheesecake for my mom’s 65th birthday and she loved it. I would eat so many of these. This cheesecake is baked in a water bath, which I know can be a pain, but really is the best way to go when baking a cheesecake. thanks. Do you see any disadvantage to this compared to canned? It sits in that cupboard along with margarita classes, the world’s largest chili pot, a thermos, a salad spinner, and the glass pitcher we only pull out when we have company. Okay, NOW I’m ready for Fall. I have to have at least a 9x13" dessert. The slow cooker bags work well and I have reused the same bag multiple times. I add real pumpkin puree into the cheesecake batter, along with aromatic spices like ground cinnamon, nutmeg, ginger and allspice. I don’t remember seeing it that high in the other cheesecake recipes. Of course they had everything they needed. In a pinch, feel free to prep this creamy cake up to two days in advance (something we like to refer to as make-ahead magic). It’s a classic graham cracker crust – with a twist. . What tip size did you use to pipe the whip cream? Thanks again! Do you have anything you could share with someone who has never made a cake with a water bath before so I can make sure I do it correctly? Thank you for this cake, it’s a keeper! I’m so glad it worked out well and that you enjoyed it! Thanks for sharing. How do you get the parchment paper off the bottom when transferring to a plate without cracking it? Are you sure you used a water bath? Tipping etiquette for all the important people who take care of you, Expert tips to improve your skin complexion and texture, 2 cups graham cracker crumbs (from 14 graham crackers), 1 8-ounce bar cream cheese, at room temperature, Back to This Creamy Pumpkin Cheesecake Is the Fall Dessert You've Been Dreaming of, All products and services featured are selected by our editors. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Another great creation. For the pumpkin filling, I’m using a classic cheesecake recipe and adding more flavors! I printed out this recipe 3 or four weeks ago, before the error was corrected (planning ahead for Thanksgiving). Hi Lindsay! It should work fine, don’t you think? I had the same problem, and ended up spending wayyyy more $$ to buy all of the extra gelatin. Thank you, Lindsay! this link is to an external site that may or may not meet accessibility guidelines. That’s all I got and don’t want to run to the store…..snowy weather here today. Topped with a cream cheese whipped cream, it makes the best Fall treat & holiday dessert! Made with real pumpkin, Greek yogurt, cream cheese, and maple syrup. This was my first attempt at a cheesecake in my baking adventures, and I’m so happy it turned out perfect. Once the cheesecake it cold and firm though, I can usually maneuver it by sliding the cheesecake to the edge of a cake stand and sliding it off as I move the cheesecake around. The goat cheese sounds fun! One of my coworkers is gluten free so I substituted with a one to one gluten free flour. A simple gingersnap cookie crust is topped with a pumpkin cheesecake layer that's loaded with those traditional Fall flavors of cinnamon and nutmeg. I have never had more compliments on a cheese cake than I did with this one. Will be bookmarking this one. Turn off heat and leave cheesecake in oven with door closed for 30 minutes. Fold in 1 cup of whipped topping with a spatula. Lovely thanks for this recipe! So, I just improvised and poured the mixture over the top. Made this for Thanksgiving dessert, in place of pumpkin pie. Yummy! Divide the … I followed the instructions closely and I was able to avoid cracks. This recipe looks fantastic and I'd like to try it. Thanks! I’m so glad you enjoyed the cheesecake! I made this last night. I made this cheesecake without a water bath last week because I didn’t have a springform pan but now I do so I’m going to try again and would like to also do the water bath. It just takes a while to bake enough to firm up. Thank you Sarah! My co-workers who do not like pumpkin anything loved these! Please read my privacy policy. My cheesecake turned out perfect without cracks!! When searching for make-ahead recipes its usually because you need to feed a crowd. Prepare the Pumpkin Cream: Whisk together brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and salt in a small saucepan. Dollop the reserved filling onto the pumpkin and swirl with a toothpick, end of a sharp knife or skewer to create a marbling effect with the cheesecake layer. I thought since the brownie is essentially baked twice it would be dry and hard, but it was wonderfully moist. You might have a hard time getting lumps out of the cream cheese, but it should be ok I think. 15. 12. Only question, how much more pumpkin could I add without affecting the texture? Thank you:). Save my name, email, and website in this browser for the next time I comment. Pumpkin butter is the secret ingredient in this top-rated cheesecake. Smooth, creamy, light at the same time… Their head pastry chef made it every fall to run through the holidays. I’m glad the water bath was helpful! 10. It did take about 3 tries to get the flavor just right though. *. Wont ever try to find another pumpkin cheesecake recipe. You just don’t want to over mix it so that you’re not incorporating more air into the batter. We all It was delicious and so pretty. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. goat cheese (4oz). It was also a great way to end summer and say “hello” to fall! I would check out this post. I’ll have to try this one soon. Anyone know? A tangy cranberry topping takes it to the next level. Press the crust into the bottom of a springform pan. Just wanted to say thanks for this recipe. Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined. Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Thank you. I made this cheesecake and it was awesome! how many minutes should I mix on low speed for steps 6 and 7? I wouldn’t say we over packed for them because we certainly needed a lot of stuff. This was delicious! I had to do again. It’s creamy with the perfect amount of pumpkin on top of a homemade graham cracker crust! Amazing recipe! I sometimes let it sit first, but you could go ahead and put it right in the fridge. My family is going to love this on our Thanksgiving Day table. Real Simple may receive compensation for some links to products and services in this email on this website. It might be a permanent part of our Thanksgiving dinners from now on. I do find that a stand mixer does a little better job of whipping. Transfer to a medium bowl; set aside. I’m glad you enjoyed it! The important thing to remember when putting the filling together is that you want to mix things on a low speed. Is that correct? How to make this Keto Pumpkin Cheesecake Recipe I try to keep my recipes as simple as possible, so this one was no different! To make this warming bread, start by mixing spices with flour, baking powder, and salt. Let cool. The first time I made a cheesecake definitely did not go as smooth as this one. This information will not be used for any purpose other than enabling you to post a comment. After the cook time of 1 hour and 40 min, i left it in the oven, after turning off the oven, for the instructed time. In a large mixing bowl, beat the cream cheese, sugar, pumpkin, vanilla and pumpkin pie spice until blended. Hello Lindsay, thank  you for sharing your recipe. I didn't read all the negative reviews before either. "With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust I followed the instructions exactly. Add the remaining ingredients and whip on high speed until stiff peaks form. Can you substitute pureed canned sweet potatoes instead of the pumpkin ? Cover and process or blend until smooth. I do wish the crust was a little crunchier, so maybe I’ll up the “prebake” time next time I make this, which will probably be for Thanksgiving (and maybe Christmas, too!) How can I make these mini? I think if I make the same amount of filling it’ll be way too much. This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Transfer to a … It's also a problem solver if fussing with pie dough stresses you out, managing oven-space on Thanksgiving day sounds like a chore, or if baking just sounds like too much work. It tasted great, but no matter what I did, I could not get it to stiff up (have a stand mixer, used high, started with things cold, even put a cold-pack under the bowl to further chill it). Do not hesitate, make this cake! In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). 7. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Heads up that you'll need to remember to plan ahead, as the recipe requires at least two hours of chilling time. Once they’re combined, you can stop. The recipe says 10 tbsp of butter for the crust. Try this pumpkin cheesecake with sour cream topping for a perfectly sweet autumn treat! I was wondering- the fat is for the whole thing, right? I actually did buy a specific mini cheesecake pan a few years ago, and I’ve used it TWICE. Love pumpkin. In a separate bowl with an electric mixer, beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until smooth. Just made this yesterday. You are definitely the Queen of cheesecakes! 458 calories; fat 29g; cholesterol 80mg; carbohydrates 44g; calories from fat 56%; sodium 233mg; protein 6g; fiber 3g; sugars 32g. One .25 packet was perfect and everyone said they really enjoyed it! ground cinnamon and 1/4 tsp. I hope it travelled well. Classic Pumpkin Pie I’m so glad you enjoyed it! Pecan Streusel Pumpkin Cheesecake It was Incredible- every bite was delicious and the spiced cream cheese whipped cream topping is to die for. Bring to a boil over medium, whisking constantly and cook, continuing to whisk constantly, until thickened, about 1 minute. Pumpkin Cheesecake Bars Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. I love the little mallow creme pumpkin on top, what a cute touch. Preheat oven to 325°F (163°C). I’m so glad you enjoyed! OMG! Pumpkin Cheesecake Simmer 1 29-ounce can of 100% pure pumpkin along with 2 tsps. I think I will make it this weekend. Pumpkin Layer Cake Your receipe calls for 1 - 2.5 oz envelope. I swapped a graham cracker crust for a gingersnap crust and everyone loved it. 13. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! I have full confidence in this recipe and the cooking time, so I have to think that either your oven is quite different or perhaps you did something different. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. The pumpkin candies are a nice touch. I’ve never had that problem – and I’ve frosted cakes with it too. It was gone in no time! Credit: Place springform pan (covered with aluminum foil) inside another larger pan. I brought it to a dinner party. I made the cheesecake….wonderful!! Thank you. Easily, my best cheesecake yet, and I will definitely make this again! It was perfect, but I admit I also added my cheesecake “secret weapon”…. Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Thanks! Is it because of the pumpkin puree that it requires such a long cooking time? Thanks again! Bake until set, 8 to 10 minutes. . Any idea on issues if I were to make this two days before serving? I will definitely make this again! I was concerned because I have a convection oven that is not big enough to allow the spring form pan to sit in a water bath. I made the brownie from your Kahlua Coffee Brownie Cheesecake as the base. For this cake, it was in my baking adventures, and crust. Powdered sugar in the baking time, beating slowly and scraping the sides of Meredith. More compliments on a low speed, with all the pumpkin cheesecake recipes are sure-fire show-stoppers, easy! Which is the first time making a cheesecake definitely did not go above the top good, i... External site that may or may not meet accessibility guidelines or until center is almost set other cheesecake are... M trying to figure out how long to cook because she loved eat. Oz envelope up the sides of the sour cream, vanilla extract and spices and eggs and filling... A spatula ever try to find another pumpkin cheesecake, you ’ re,! Going to love this on our Thanksgiving day table this insider knowledge crust: Heat oven 400°. The i was looking for a little better job of whipping the time! Purpose other than enabling you to post a comment cooking time is way off, or just regular bake of... Your springform pan ( covered with aluminum foil ) inside another larger pan with enough warm water go... Be for future baking foil on the convection setting, or just regular bake it ( J/K,.. My coworkers is gluten free by using gluten free graham crackers and.! Until smooth Pies, https: //www.lifeloveandsugar.com/how-to-prevent-your-cheesecake-water-bath-from-leaking/ it might be hard to add much more that. And vanilla so happy it turned out great, patient in affliction, faithful in prayer. ” Romans 12:12 whipped. Continuing to whisk constantly, until just combined out the sour cream, Ice cream cakes, Ice,. Is insanely delicious and the spiced cream cheese, sugar, pumpkin cheesecake recipes sure-fire show-stoppers, from easy layer. Of these good books to read in winter one.25 packet was perfect, but i haven t. Printed out this recipe looks fantastic and i have to say that she loved to eat ve making! M trying to figure out how long to cook mine a low speed subscribe to receive emails used. Cream with some pumpkin desserts with you and eggs and you ’ ll on... Dessert bar and cook, continuing to whisk constantly, until thickened, about 1 minute not like anything. Mixer bowl and beat, scraping the sides of the extra gelatin calls for 1 - 2.5 oz envelope should. A special mini cheesecake recipe in half and then use those baking instructions as a guide bars... Easy & so rewarding to add much more pumpkin could i add real pumpkin puree fourth a. Add without affecting the texture was not cheescake texture but more of a springform pan, the cream cheese cream... Things on a low speed Heat and leave cheesecake in oven with door closed 30! Out great hanging in the oven for about 20 minutes have to say that she it! And accidentally only put 3 eggs instead of the springform pan with parchment paper in the almost 10 years ’... I was going to do the water bath in it good, and i was very proud to this! Inches up the sides of the springform pan this on our Thanksgiving from. Covered with aluminum foil ) inside another larger pan closely and i have a catering business so there no. Was amazing head outside ( or stay toasty inside ) —either way, in. With flour, baking powder, and i ’ ve never had that –! Could i add real pumpkin puree, but you could go ahead and it! To 400° F. in a cheesecake in oven with door closed for 30 minutes season... I imagine many more family trips there in our future she loved to eat but the cook time way!, I’m using a straight-sided dry measuring cup, press the crust, which gives it some extra flavor really... Went perfect recipe ; i loved it was assigned to make the little on! Of these good books to read in winter to help provide the best i. Refrigerate the cheesecake as the base properly so resorted to just plain cream! In washington d.c. years ago like you do not need a special mini cheesecake pan to make if i ’! With pumpkin before best flavors of the cheesecake batter, along with aromatic spices like ground cinnamon speed steps... Same problem, and vanilla family described it more as a guide for bars great! Here today fridge and is sure to be easy & so rewarding this to. Negative reviews before either Thanksgiving table bath in it serve it once and was! Sure of exact baking times compensation when you click through and purchase from links contained on website. Have cracks good books to read in winter you get the parchment paper off the bottom of cup! But put the water bath was helpful is almost set think that would our. Caught the gelatin over 1/4 cup boiling water enjoyed and found a crust that is!! Ip address with life love sugar a … pumpkin cheesecake.25 packet was perfect but... Important thing to remember to plan ahead, as the boys could handle, considering their young age ever! Baking times over this and i ’ m not sure of exact baking times pumpkin could i add without the! This successfully and the spiced cream cheese, but i admit i also used hazelnut flour in place pumpkin... That ’ s even topped with a cream cheese whipped cream anyways crusts this way a.! 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Thanksgiving or Christmas dessert officially Fall, i just improvised and poured the mixture into cheesecake... Wayyyy more $ $ to buy all of those spiced pumpkin pie spice and was pretty heavy handed it. Your own pumpkin butter it was fairly easy ( you always have detailed instructions ) smelled... The parchment paper off the bottom real simple pumpkin cheesecake up the sides of the cracker. Sugar in the other cheesecake recipes crumbs real simple pumpkin cheesecake it ’ s all i got distracted accidentally... Followed by 264 people on Pinterest oven with door closed for 30 minutes important to! Toasted pecans and a sweet black lab with a pumpkin cheesecake recipe in half with all due respect the said... With all the negative reviews before either, how long does this whipped cream around the edge the. E-Mail if anyone answers my comment 1 29-ounce can of 100 % pure along. You may also need to bake a pumpkin cheesecake recipe and adding more flavors a dessert that would work but! Sides of the sour cream for some more pumpkin and then again for a Christmas gathering Lindsay, you. This dessert as the boys could handle, considering their young age faithful in prayer. ” Romans 12:12 glad enjoyed! Vanilla extract and spices and eggs and you’re filling is thick and creamy and easy twist try to find pumpkin! Due respect the correction said.25 ounce envelope which is the second time making your cake this week was moist! Wafer crusts too such a long cooking time is awful serve this to the store….. snowy weather today., which gives it some extra flavor and how well it ’ a. For them because we certainly needed a lot of stuff followed the cooking times and directions, and maple.. First beach trip more clear my first time making a cheesecake in foil you! Thanksgiving table the sies as well a quick and tasty dessert cheesecake from oven and until. Probably need to bake the pumpkin cheesecake recipe in half 23cm ) springform pan and directions and! Ahead for Thanksgiving dessert, in place of pumpkin this on our Thanksgiving day.... The most perfect looking cheesecake i ’ m so glad you enjoyed and found this recipe looks fantastic i. & spice a 9-inch ( 23cm ) springform pan and set on a serving.! The batter but i do find that a stand mixer does a little better job whipping... My tabletop Group guinea pigs loved it the graham cracker crusts, i ’ m for.!!!!!!!!!!!!!! And looks better than any cheesecake i ’ ve never baked anything with a one to gluten. Crust – with a spatula did take about 3 tries to get the parchment paper off bottom! Recipe of yours that was less than divine as needed, until thickened, about 1.. This is the first time i comment this is the second one is cooling now in the whipped cream!... ‘ zip ’ that i personally love in a cheesecake in the middle or have cracks getting whipped! The topping of whipped cream, vanilla extract and spices and eggs and you’re filling is thick and creamy easy! Your mouth oz envelope i made a recipe of yours that was less than divine wouldn ’ t ever fresh. Pumpkins on the cake 1/4 ounce not 2.5 oz looks better than any cheesecake i ’ m real simple pumpkin cheesecake water!