One of the most delicious days of the year has finally arrived. Oct. 21 is National Pumpkin Cheesecake Day!
Although there isn’t a lot of information regarding the origins of the dessert-themed holiday, the earliest mention of cheesecake dates back to ancient Greece, according to the National Day Calendar.
Cheesecake has evolved since then and can now be enjoyed in a variety of flavors, including pumpkin. The dessert is made up of softened cream cheese or cottage cheese, sugar, eggs, and a crust made from graham crackers, cookies, cake, or pastries.
Whether you plan on making your kitchen into a mini bakery or are simply in the mood for something sweet, consider trying out one of these delectable recipes in honor of National Pumpkin Cheesecake Day.
Impossibly Easy Pumpkin Cheesecake - Betty Crocker
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 package (8 oz) cream cheese, cut into 16 pieces, softened
- ¼ tsp. vanilla
- 3 eggs
- ¾ cups sugar
- ½ cup Original Bisquick mix
- 1 ½ tsp. pumpkin pie spice
- 1 cup caramel topping, if desired Pecan halves, if desired
Step 1: Heat oven to 350°F. Then spray a 9-inch glass pie plate with cooking spray.
Step 2: Place all ingredients in a blender except for the caramel topping and pecan halves. Cover and then blend on high speed for about 2 minutes or until smooth. A medium bowl can also be used to mix the ingredients together, beat for about two minutes by hand. Then pour the mixture into a pie plate.
Step 3: Place in the oven and bake for about 45 minutes or just until puffed and the center is dry, be sure not to overbake. Allow the cake to cool completely for about one hour. Then place the pumpkin cheesecake into the refrigerator for at least three hours until chilled. Drizzle slices with caramel and garnish with pecan halves. Leftovers should be covered and stored in the refrigerator.
Philadelphia 3-Step Pumpkin Cheesecake - My Food And Family
- 2 pkg. (8 oz. each) of Philadelphia Cream Cheese softened
- ½ cup sugar
- ½ cup canned pumpkin
- ½ tsp. vanilla
- ½ tsp. ground cinnamon
- Dash ground cloves
- Dash ground nutmeg
- 2 eggs
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1 cup thawed COOL WHIP Whipped Topping
Step 1: Heat the oven to 350°F.
Step 2: Beat the cream cheese with the pumpkin, sugar, vanilla, and spices with a mixer until the ingredients are blended. Then add eggs and beat the mixture just until blended.
Step 3: Pour the mixture into the crust.
Step 4: Bake for 40 minutes until the center is almost set. Allow cake to cool and refrigerate it for three hours. Top the cake with Cool Whip before serving.
Double Layer Pumpkin Cheesecake - Allrecipes
- 2 pkg. (8 oz. each) of cream cheese, softened
- ½ cup white sugar
- ½ tsp. vanilla extract
- 2 large eggs eggs
- 1 (9-inch) prepared graham cracker crust
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- ½ cup frozen whipped topping, thawed
Step 1: Preheat oven to 325°F.
Step 2: In a large bowl, combine cream cheese, sugar, and vanilla. Beat the mixture until smooth and then blend in eggs one at a time. Remove one cup of batter and spread it into the bottom of the crust; set aside.
Step 3: Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully pour and spread the batter into the crust.
Step 4: Place the cake into the preheated oven for 35 to 40 minutes, or until the center is almost set. Allow the cake to cool and then refrigerate for 3 hours or overnight. Top with whipped topping before serving.
No-Bake Pumpkin Cheesecake - Delish
For the crust
- 1 ½ cups finely crushed gingersnaps
- 2 tbsp. granulated sugar
- 5 tbsp. butter, melted
For the filling
- 1 cup heavy cream
- 2 (8 oz.) blocks cream cheese, softened
- 1 (15 oz.) can pumpkin puree
- 1 cup powdered sugar
- 1 tsp. pure vanilla extract
- 1 tsp. Cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. kosher salt
- Whipped cream
- Roughly crushed gingersnaps
Step 1: In a medium bowl, combine the crushed gingersnaps with sugar and melted butter. Mix the ingredients until it resembles wet sand. Pour the ingredients into an 8-inch springform pan and pat it into an even layer.
Step 2: Use a medium bowl to beat the heavy cream to stiff peaks.
Step 3: Using a large bowl beat cream cheese until light and fluffy. Then add the pumpkin puree and beat until there are no lumps. Add in powdered sugar and beat again until no lumps remain. Next, add cinnamon, vanilla, nutmeg, and salt and beat until blended. Add in the whipped cream and fold in until just combined. Then pour the batter over the crust and smooth the top with an offset spatula.
Step 4: Refrigerate until cake sets, at least 4 hours or overnight.
Step 5: Serve with whipped cream and crushed gingersnaps.