National Pumpkin Cheesecake Day
It’s October, pumpkins are getting carved and placed around the home for decoration. Another favorite use for pumpkins is cooking and creating nutritious and healthy dishes. Tuesday October 21st is National Pumpkin Cheesecake Day. This day celebrates making delicious desserts out of pumpkin. Pumpkin cheesecake is traditionally made with a graham cracker crust and a pumpkin puree cheesecake filling. Did you know that cheesecakes were popular in Greece as early as 2000 BC? We now have many different variations which are all over the world. You can buy your favorite pumpkin cheesecake at a local bakery or make your own with some of our handy baking tools here at the Mart like the KitchenAid 5 Quart Artisan Stand Mixer or the Hamilton Beach Ensemble Hand Mixer with Snap-On Case .
Here are some of my favorite yummy recipes to make at home with our helpful small appliances
|Easy No-Bake Pumpkin Cheesecake|
- 1 8oz package cream cheese, softened
- 1 cup pumpkin puree
- 1 tub (3 cups) whipped topping, divided
- ½ cup sugar
- ½ tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 2 tbsp butter, melted
- Cream together softened cream cheese and sugar in a medium bowl.
- Add in pumpkin puree and pumpkin pie spice until thoroughly combined.
- Fold 2½ cups whipped topping into pumpkin cream cheese mixture and refrigerate.
- When ready to serve, stir together graham cracker crumbs with melted butter.
- Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping.
Pumpkin Spice Cheesecake Dip
Yield: 2 cups
- 8 cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup confectioners sugar
- 1 tablespoon brown sugar
- 2 teaspoons International Delight Pumpkin Pie Spice creamer
- 1 tsp vanilla
- 1-2 teaspoons pumpkin spice
- 1 cup miniature chocolate chips (optional)
- In a large bowl beat cream cheese and butter until fluffy.
- Add confectioner’s sugar, brown sugar, pumpkin pie creamer, and vanilla until well combined.
- Add 1-2 teaspoons pumpkin spice, depending on your preference. Stir in chocolate chips. Chill until ready to serve.
Marbled Pumpkin Cheesecake
- 1 1/4 cup graham crackers & gingersnap crumbs
- 1 teaspoon pumpkin pie spices
- 1/4 cup melted butter
Pumpkin cheesecake filling
- 2 packages 8 oz. each room temperature cream cheese (Philadelphia)
- 1/3 cup granulated sugar
- 2 tablespoons heavy cream
- 1 egg
- 1 cup canned or homemade pumpkin puree
- 1/3 cup brown sugar
- 1/2 teaspoon pumpkin pie spices
- Heat oven to 375°F.
- In small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9″ round pan with removable bottom.
- Refrigerate for 5-10 minutes.
- In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream. With the paddle attachment on, stir on low speed until fluffy.
- Add the egg and blend well.
- Reserve 2/3 cup of the cheese mixture.
- Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.
- Blend well.
- Pour the pumpkin cheese mixture into the chilled crust. Spread evenly.
- With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife.
- Bake in preheated oven for 25 minutes or until the center is set.
- Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour. Run a knife around the cheesecake for easy removal of the pan.
- Refrigerate for a couple of hours before slicing.
New York Style Pumpkin Cheesecake
Every bit as good or better than Cheesecake Factory’s seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that’s high, dense, rich, and full of the best fall flavors. On top of a gingersnap crust. Seriously. Give it 24 hours to chill.
From: Chew Out Loud
Recipe type: dessert
- For the Crust:
- 1 (12 oz) box of crispy gingersnap cookies
- ½ cup (1 stick) salted butter, melted
- For the Cheesecake:
- 4 (8 oz) pkgs cream cheese, room temp
- 1¾ cups white sugar
- 3 large eggs, room temp
- 1 (15oz) can pure pumpkin puree
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cloves
- Optional chopped pecans for garnish
- Preheat oven to 350F, with rack in center.
- Using a food processor (or heavy duty blender or freezer bag and rolling pin,) crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Grease the bottom of 10-inch springform pan. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan.
- Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
- Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
- Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
- Place cheesecake pan on a large baking sheet and bake at 225F on center rack, 3½ to 4½ hours until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set. Crack oven open a bit and let cheesecake cool at least 2 hours in the oven (I often let it cool in cracked oven even longer, until it is almost room temp.) Place on wire rack and let cheesecake cool to room temp.
- Cover and let it completely chill in fridge. (This gradual baking method prevents cracking and sinking on top.)
- Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
- * Note: If you need a faster baking method, you can bake at 350F for about 1 hour, 15 minutes. Still let it cool in the oven with door ajar for at least 1 hour, before covering and completely chilling in fridge. Cheesecake may always crack or sink a bit with the higher baking temp.
- * Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat!