Pumpkin Cheesecake Pie

Recipe courtesy of MrsKellyT143 & NJ2004BRIDE

• 2 packages (16 ounces total) cream cheese, softened
• 1/2 cup pumpkin purée
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• dash cloves
• 2 large eggs
• 1 9-inch graham cracker pie crust

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F.
for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

Pumpkin Cheesecake Layer Pie

Recipe courtesy of e&c

1 package (15 oz) ready to roll pie crust (or homemade)

Cream Cheese Layer

1 8 oz package cream cheese, room temp (I use light cc)

1/3 cup granulated sugar

3/4 teaspoon vanilla extract

1 egg

Pumpkin Layer

1 cup pumpkin puree (not pie filling)

3/4 cup evaporated milk (I used skim eva. milk)

1/2 cup packed light-brown sugar

2 eggs

1 1/2 teaspoon pumpkin pie spice (can substitute cinnamon/nutmeg combo)

1/4 teaspoon salt

1 egg, beaten with 1 teaspoon water

1. Heat oven to 400 F.  Fit pie crust into 9 inch pie plate and crimp edges.  Refrigerate until ready to roll.  (You can use a second pie crust to cut out shapes with cookie cutter (1 inch size) to press over crimped edges).  You could also omit pie crust and substitute and pre-made graham cracker shell.

2. Cream Cheese Layer

Beat Cream Cheese, Sugar, Vanilla, & Egg until smooth.  Spread evenly into bottom of piecrust.

3. Pumpkin Layer

Beat Pumpkin Puree, Milk, Brown Sugar, Eggs, Pie Spice & Salt until smooth.  Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

4. Brush edge of pie with egg-water wash.  Overlap shapes if using.  Bake at 400 F for 15 minutes.  Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.

5. Cool pie completely on rack.  Refrigerate until completely chilled.  Before slicing, leave out for 30 minutes.

Pumpkin Cheesecake Bars

Recipe courtesy of melbride2005

• 1 (16 ounce) package pound cake mix (I used yellow cake mix)
• 3 eggs, divided
• 2 tablespoons butter or margarine, melted
• 4 teaspoons pumpkin pie spice, divided
• 1 (8 ounce) package cream cheese, softened (I used low fat)
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) (I used fat free)
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in EAGLE BRAND® then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
3. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.

Low-Calorie Pumpkin Cheesecake

Recipe courtesy of wrysmyguy

Crust:

• 1 cup plus 2 tablespoons graham cracker crumbs
• 3 tablespoons apple jelly

Filling:

• 4 (8-oz.) pkg. fat-free cream cheese, softened
• 1 cup firmly packed brown sugar
• 2/3 cup sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 2 to 3 teaspoons pumpkin pie spice
• 2 tablespoons brandy, if desired
• 1 (15-oz.) can pumpkin
• 1 cup frozen fat-free whipped topping, if desired
• Nutmeg, if desired

1 .   Heat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.

2 .   Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

3 .   Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.

4 .   Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.

5 .   Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.

6 .   To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.

Grandma's Cheesecake

Recipe courtesy of biochemgirl

Crust

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted 

1st set of ingredients

1 lb. container cottage cheese (put through sieve, a must)

2  8 oz. containers of cream cheese

1  16 oz. container of sour cream

4 eggs

1.5 C sugar

2nd set of ingredients

1.5 tsp. lemon juice

1 tsp. vanilla

1/4 lb. melted margarine

3 tablespoons corn starch

3 tablespoons flour

0.25 Cup milk

For the crust, mix the 2 ingredients in a bowl. Press into a 8 or 9 inch spring form pan as high along the sides as you like.

For the cheesecake, mix the 1st set of ingredients and then add 2nd set of ingredients, mix until smooth. Bake at 325 for 1 hour (let stand in oven for several hours after shutting oven off, without opening oven door). My grandmother tops hers with strawberries or blueberries but it’s just as good plain.

Grandmother's Cheesecake Recipe

Recipe courtesy of Zarabel

Ingredients:

Crust:

2 cups finely ground graham crackers or vanilla wafers

1/3 cup margarine to grease the spring form pan.

1/3 Cup Sugar

1/8 Tsp Salt

Mix together thoroughly and press in, and up sides of 8” springform pan. Bake 8-10 minutes in 350 ° oven. Let cool well.

Filling:

1 ½ lb Cream Cheese (3-8oz. pkgs.)

6 eggs

1 cup sugar

1 tsp. vanilla

1 Tsp Lemon Juice

1 ½ pints sour cream

Mix eggs and sugar together. Add cream cheese, vanilla and lemon juice. Beat well.

Fold in sour cream. Pour mixture into spring pan.

Bake at 350° for 1 hour. (DO NOT OPEN OVEN DOOR)

After an hour turn oven off, and keep door closed for an hour longer.

Open door and leave cake in oven for one more hour.

Let cake cool completely on rack before taking outer ring off.

Double Layer Pumpkin Cheesecake

Recipe courtesy of chatty76

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS
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.

Cheesecake

Recipe courtesy of Krissi105

Crust
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. melted butter

Filling
4 packages cream cheese (room temperature)
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1 cup sour cream

Make crust in spring form pan by combining ingredients and pressing down evenly in pan and ½ inch up the sides.  Cream together cream cheese and sugar.  Add flour and vanilla and mix.  Beat in 1 egg at a time.  Fold in sour cream.  Pour into spring form.  Bake on 325 for 60-70 minutes.

Note:  You can mix in blueberries, chocolate chips, etc. into the batter also.

Bourbon Pumpkin Cheesecake

Recipe courtesy of Krissi105

For crust:
3/4 cup graham cracker crumbs (from five 4 3/4- by 2
1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling:
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping:
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch spring form pan (to create flat
bottom, which will make it easier to remove cake from pan),
then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl
until combined well. Press crumb mixture evenly onto bottom
and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350
deg. F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla,
and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon,
nutmeg, ginger, and salt in large bowl. Add cream cheese
and beat with an electric mixer at high speed until creamy
and smooth, about 3 minutes. Reduce speed to medium, then
add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put spring form
pan in a shallow baking pan (in case spring form leaks).
Bake until center is just set, 50 to 60 minutes. Transfer
to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in
a bowl, then spread on top of cheesecake and bake 5
minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side
of pan and bring to room temperature before serving.

Cooks' note:
Baked cheesecake can be chilled, covered, up to 2 days.

Makes 12 to 14 servings.

Mascarpone Cheesecake with Almond Crust

Recipe courtesy of nicole-n-chris

Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
 
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
 
Topping:
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

For the crust: Preheat oven to 350 degrees F.
 
Tightly wrap the outside of a 9-inch diameter spring form pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
 
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
 
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
 
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.