Pumpkin Pie Cheesecake recipes - Cheesecake
Author: Mildred Hodge
Creamy pumpkin pie dip paired with cinnamon sugar pie crust bites. Great dip recipe for parties & holidays.
Gluten-Free Pumpkin Pie + Gluten-Free Pie Crust
EASY, DELICIOUS GLUTEN-FREE PUMPKIN PIE WITH A HOMEMADE FLAKY, BUTTERY GLUTEN-FREE PIE CRUST! CREAMY, SWEET PUMPKIN PIE FILLING SPICED TO PERFECTION
Provided by: Divas Can Cook
Total time: 60 minutes
Cook time: 60 minutes
Yields: 0 servings
Number of ingredients: 19
Provided by: Divas Can Cook
Total time: 60 minutes
Cook time: 60 minutes
Yields: 0 servings
Number of ingredients: 19
Ingredients:
- GLUTEN-FREE PIE CRUST
- 1 1/4 cup Gluten-Free flour (I used King Arthur, but prefer Pamela's)
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 5 tablespoons butter (chilled)
- 1/4 cup butter-flavored shortening (chilled)
- 1/4 cup almond milk (chilled)
- PUMPKIN PIE FILLING
- 1 can (15 oz 100% pumpkin puree (not the pumpkin pie mix))
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 3 tablespoons butter (melted)
- 1 cup half n half or evaporated milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
How to cook:
- Preheat oven to 350 F.
- In a large, chilled bowl whisk together flour, salt and sugar.
- Grate cold butter into the flour mixture.
- Add in shortening.
- Using a fork or pastry cutter, cut in butter and shortening until mixture resembles large crumbs.
- Stir in cold almond milk just until a dough forms.
- Lightly flour a work surface with gluten-free flour.
- Turn dough out onto surface and knead and fold a few times in order to bring the dough together and to create layers. (work quickly so the dough doesn't get warm)
- Press the dough evenly into a buttered deep dish pie plate.
- Place pie crust in the fridge while you prepare the filling.
- In a large bowl, stir together pumpkin puree, brown sugar and white sugar.
- Stir in cinnamon, nutmeg, ginger and clove.
- Add melted butter, half n half, vanilla extract and eggs.
- Use a mixer to mix everything up until well combined.
- *optional* brush pie crust with melted butter and sprinkle with brown sugar cinnamon
- Pour mixture into prepared pie crust.
- Bake for 60 minutes (may need a tad bit longer) and remove from oven to let cool completely on the counter (about 2 hours)
- Pie will be jiggly when you remove it from oven but should set more as it cools.
- When the pie sets, place it in the fridge for 3 hours or overnight to completely set.
- Serve with cinnamon whipped cream or vanilla ice cream.
Easy & Creamy Pumpkin Pie
This pumpkin pie recipe doesn't stray to far from the coveted, ➡️COOL PRODUCTS IN VIDEO
Duration: 5:28
Pumpkin Pie Cheesecake
This recipe for pumpkin pie cheesecake is super easy and delicious! Includes recipe for cinnamon whipped topping and homemade crust. Great for holiday parties.
Provided by: Divas Can Cook
Total time: 60 minutes
Cook time: 60 minutes
Yields: 0 servings
Number of ingredients: 19
Provided by: Divas Can Cook
Total time: 60 minutes
Cook time: 60 minutes
Yields: 0 servings
Number of ingredients: 19
Ingredients:
- FOR THE CRUST
- 1 1/2 cups crushed graham crackers (I used cinnamon kind)
- 5 tablespoons butter (melted)
- 1 tablespoon sugar
- FOR THE CHEESECAKE
- 3 8 oz packs cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 eggs (room temperature)
- 2-3 teaspoons cinnamon
- 1/2 teaspoon all-spice
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- pecans (optional garnish)
- CINNAMON WHIPPED TOPPING
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- cinnamon (enough to taste)
How to cook:
- Place a pan of water in the oven on the middle rack and preheat oven to 350.
- Make the crust by combining graham crackers, butter and sugar in a bowl until large crumbs forms.
- Press the crumbs into the bottom of a greased, nonstick, 7-inch spring-form pan and freeze for 30 minutes or until set.
- In a large bowl, cream together the sugar and cream cheese until smooth.
- Add vanilla extract.
- Mix in the pumpkin, followed by the eggs, cinnamon, all-spice,ginger and nutmeg. (remember to mix ONLY until combined. Mixing creates air and lots of air makes the cheesecake crack.)
- Pour the batter into the prepare pie crust. Shake the pan gently to even the batter out.
- Place foil paper around the bottom of the springform pan to prevent water from leaking in. (better safe than sorry)
- Place the pan into the oven inside the pan of water.
- Bake for 60 minutes. (DO NOT OPEN THE OVEN DURING THIS TIME)
- After 60 minutes, turn off the oven and crack the oven door open.
- Allow the cheesecake to cool slowly in the oven.The center will be slightly jiggly.
- When the cheesecake is cool enough to handle, place on a cooling rack and allow it to cool completely. Do no remove it from the pan,
- Repair any cracks if needed, while the cheesecake is warm. (see video)
- Cover with plastic wrap and refrigerate for 8 hours or overnight.
- The next day, remove the cheesecake carefully from the pan.
- Use a napkin to dab away any condensation from the surface of the cheesecake.
- Garnish with pecans and cinnamon whipped cream when ready to serve.
- To make the cinnamon whipped cream, chill a bowl and beaters in a freezer.
- Add whipping cream to the bowl and beat on high speed until it starts to thickened.
- Add powdered sugar and continue beating.
- Add cinnamon and beat until light and fluffy.
- Refrigerate until ready to use.
Creamy Pumpkin Pie Breakfast Smoothie
Easy, cream pumpkin pie breakfast smoothie! Great for autumn mornings!
Provided by: Divas Can Cook
Total time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 9
Provided by: Divas Can Cook
Total time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 1/2 cup milk
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 -1 teaspoon pumpkin pie spice
- 1 large banana (about 1 cup, preferably frozen)
- 1/2 cup vanilla yogurt
- 2/3 cup pumpkin puree
- 1/4 cup oats
- 1/2 cup ice
How to cook:
- Add all ingredients to a blender.
- Blend until creamy and smooth.
- Adjust spices and sweeten if desired.
Pumpkin pie dip
Creamy pumpkin pie dip paired with cinnamon sugar pie crust bites. Like eating a pumpkin pie! Great dip recipe for parties & holidays. Easy and quick!
Provided by: Divas Can Cook
Total time: 15 minutes
Cook time: 15 minutes
Yields: 6 servings
Number of ingredients: 19
Provided by: Divas Can Cook
Total time: 15 minutes
Cook time: 15 minutes
Yields: 6 servings
Number of ingredients: 19
Ingredients:
- PUMPKIN PIE DIP
- 8 oz cream cheese (softened)
- 1 cup powdered sugar (can use more)
- 1 cup pumpkin pie filling
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- PIE CRUST BITES
- 1 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin pie spice (optional)
- 4 tablespoons butter
- 1/4 cup butter-flavored shortening
- 2-4 tablespoons cold water
- 2 tablespoon butter (melted)
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
How to cook:
- Cream together cream cheese and powdered sugar until smooth and creamy.
- Stir in cinnamon, allspice, nutmeg, and ginger.
- Taste the dip and adjust the seasonings if needed (remember though flavors will increase as it sets so don't over season)
- Pour dip in serving dish and refrigerate for 3 hours or until set.
- Preheat oven to 350
- In a large bowl, whisk together flour, sugar, salt, and pumpkin pie spice.
- Cut in the butter and shortening until mixture resembles large bread crumbs.
- Add in cold water a little at a time until dough is moistened.
- Flatten dough into a disk & cover with plastic wrap.
- Refrigerate for 30 minutes or until dough is cold.
- Sprinkle flour on a flat surface.
- Place chilled dough on surface.
- If dough is too cold warm it up slightly by kneading with your hands.
- Pat dough out until it is about 1/8 inch thick.
- Mix cinnamon and sugar together.
- Brush dough with melted butter and sprinkle generously with cinnamon sugar mixture.
- Use a pizza cutter or cookie cutters to cut out desired shapes.
- Place cut dough on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are very lightly browned.
- Let pie crust bites remain in pan until they are cooled. Crusts will crisp up more as they cool off.
- Serve with pumpkin pie dip and enjoy!
