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Need A Pumpkin Cheesecake Recipe

Started 1371871698.647 in Recipe Swap | Last reply 1372434533.78 by forrestwolf

My nephew will be 10 on July 9 and he absolutely loves anything pumpkin, especially cheesecake....anyone have a recipe they'd like to share?


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Antilope1371871929.827805 PostsRegistered 2/10/2013Roseville, CA

We make this one every Thanksgiving:

No Bake Pumpkin Cheesecake

**Graham Cracker Crust**

1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbs softened butter

Mix well and press into bottom and sides of
a 9" pie pan.

**Pumpkin Cheesecake filling**

1 8oz pk of cream cheese, room temperature
1 cup canned Libby's Easy Pumpkin Mix (not solid pack)
1/4 cup granulated sugar
2 cups cool whip

Mix well, cream cheese, pumpkin mix and sugar until smooth.
Fold the cool whip into the pumpkin mixture until well incorporated.
Spoon into prepared 9" graham cracker crust and spread to fill.
Refrigerate at least 2-hours prior to serving.

Serve with whipped cream topping.

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RedConvert­ibleGirl1371871986.70714993 PostsRegistered 9/3/2005Pacific NW

How about this? Everyone always requests it they love it that much.

Pumpkin Cheesecake Bars

1 - 16 oz. package pound cake mix
3 eggs
2 TBSP. margarine or butter, melted

4 tsp. pumpkin pie spice (use extra if you like it spicy!)
1 - 8 oz. package cream cheese, softened

1 - 14 oz. can sweetened condensed milk (not evaporated)
1 - 16 oz. can pumpkin (about 2 cups)

½ tsp. salt
1 cup chopped nuts

Preheat to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15x10 jellyroll pan.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice, and salt. Mix well.

Pour over crust; sprinkle with nuts (if you choose to use them). Bake 30 - 35 minutes or until set. Cool. Chill and cut into bars. Store covered in refrigerator. Top with whipped cream to make it extra yummy!

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katkitty1371916466.3574755 PostsRegistered 12/12/2007

Spirited Pumpkin Cheesecake

Pecan Crust (below)

2-1/4 lbs cream cheese room temp

1/4 c cognac or brandy

3/4 c pureed pumpkin

1-1/2 c light brown sugar

1/3 c granulated sugar

2 tsp ground cinnamon

1 tsp ground ginger

1/4-1/2 tsp ground nutmeg

1/4 tsp cloves

1/8-1/4 tsp mace {optional}

3 lrg eggs room temp & beaten

2 lrg egg yolks room temp & beaten


Pecan Crust

1-1/2 T butter room temp

1-1/4c finely chopped pecans

1/4c fine dried plain bread crumbs

2 T sugar

2 T butter melted


Pre heat 350*


Coat bottom & sides springform pan with room temp butter

Mix pecans, bread crumbs and sugar in bowl, add melted butter. Mix till dark & uniform

Press into pan, sides & bottom.

Bake till slightly dry, 8-10 min Cool abt 30 min before filling shell crust


Beat cream cheese till fluffy

Add brandy, cognac

Add pumpkin, beat well

Add brn & white sugars slowly and beat well

Add spices, beat well till very smooth

Add beaten eggs + yolks in small batches & beat till well incorporated & smooth

Pour into cooled crust. Gently rotate pan several quarter turns to settle batter & eliminate air pockets

Bake until sides of cake are well set and center is just set abt 1 hr & 25 min

Turn oven off; let cake sit in oven with door propped open abt 8" for 30 min

Remove from oven, cool on wire rack to room temp

Remove sides of pan, cover loosely with plastic wrap & put in fridge overnite or at least 8 hrs.

25Angel1372287861.503257 PostsRegistered 5/22/2013

This is not my recipe the recipe belongs to gulfcoastms

I make pumpkin cheesecake for my son every year. I have several recipes but never remember which we like best because they are all good. This one is easy and delicious.

Philadelphia 3-Step Pumpkin Cheesecake ~ gulfcoastms

Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F.

Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

For Cheesecake Bars

Omit pie crust and whipped topping. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups HONEY MAID Graham Crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press onto bottom of prepared pan. Prepare batter as directed; pour over crust. Bake and refrigerate as directed. Cut into 16 bars. Store leftover bars in refrigerator. Makes 16 servings, 1 bar each.


Prepare batter as directed, using one of the following flavor options:

Pumpkin Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi-sweet chocolate chips into batter. Pour into crust; sprinkle with additional 1/4 cup miniature chocolate chips. Bake as directed. Refrigerate and top with whipped topping as directed.

Pumpkin Praline Pecan Cheesecake: Substitute firmly packed brown sugar for the granulated sugar. Pour batter into crust; sprinkle with 1 cup chopped Pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with whipped topping as directed.

Last edited on 6/26/2013

Last edited on 6/26/2013

MarLoCat1372403079.162917 PostsRegistered 9/30/2012

Pumpkin Cheesecake Bars

Preheat oven to 350 degrees

2 cups graham cracker crumbs, finely ground
1/2 cup butter, melted
1 1/4 cup brown sugar
2 cups cream cheese, room temperature (2 - 8 oz. packages)
1 cup canned pumpkin
2 eggs
1/2 teaspoon allspice

Spray the bottom of an 8 x 8-inch baking pan with a non-stick cooking spray. Combine graham cracker crumbs, melted butter and 1/4 cup brown sugar in a large mixing bowl and mix together until crumbs are thoroughly moistened. Pat an even layer of crumb mixture in bottom of prepared baking pan. Freeze for 30 minutes.

Add cream cheese into a mixing bowl and beat until whipped. Add the pumpkin and beat until creamy. Beat in sugar until smooth. Add eggs and beat until thoroughly combined. Mix in allspice.

Pour pumpkin cream cheese mixture in an even layer over graham cracker crust. Bake for 35 - 40 minutes or until a knife inserted in center of the pumpkin cream cheese comes out clean. (I ended up baking mine for about 50 minutes). Remove from oven and cool to room temperature. Cover with plastic wrap and chill for 3 hours or overnight.

Makes 25 cookies. Cut into 1 /12 x 1 1/2-inch bars and top with whipped cream, if you like, before serving. Store in an airtight container in the refrigerator.

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forrestwolf1372434533.786508 PostsRegistered 6/20/2010Deep in South Georgia

I posted both of these last night...........and this morning POOF...........{#emotions_dlg.confused1} Any way..........I like these cheesecakes, as does my dad, if I add in a little coconut............because, I do not like graham cracker crust at all.................These fit what I wanted............Cool

Deluxe Pumpkin Cheesecake Recipe


1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

1/4 cup butter, melted

4 packages (8 ounces each) cream cheese, softened, divided

1-1/2 cups sugar, divided

2 tablespoons cornstarch

4 eggs

2 teaspoons vanilla extract

1 cup canned pumpkin

2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg


Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional


Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

Pumpkin Cheesecake Deluxe Recipe


3/4 cup chopped pecans, toasted

32 gingersnap cookies, coarsely crushed

3 tablespoons brown sugar

6 tablespoons butter, melted


3 packages (8 ounces each) cream cheese, softened

1 cup packed brown sugar

1-1/2 cups canned pumpkin

1/2 cup heavy whipping cream

1/4 cup maple syrup

3 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

4 eggs, lightly beaten

Sweetened whipped cream, optional

Pecan brittle, optional


Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.

In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan.

Garnish with whipped cream and pecan brittle if desired.

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