Pumpkin Cheesecake: 5 Light And Refined Autumn Recipes

2023 Author: Lynn Laird | [email protected]. Last modified: 2023-05-21 21:10

The cold season is almost here with its rainy days and overwhelming smells of autumn soup. Pumpkin is a favorite fruit for this time of year and if you've tried our pumpkin recipes before, now we have something a little sweeter and spectacular to present to you - pumpkin cheesecake. It's a flavorful dessert that will soon become your favorite. Find below several variations of this delicacy to enjoy with family or friends!

Pumpkin cheesecake - a delicate, light-tasting dessert that satisfies all the senses

The history of this pastry takes us back to ancient times. It was first mentioned in a treatise from the 5th century BC, dedicated specifically to the art of making this type of cake. According to some sources, the ancient Greeks treated their guests at wedding celebrations with this cream cheese dessert. Athletes preparing to compete in the first Olympics in 776 BC also ate the sweet temptation. It was believed that it would give them more strength and energy.

The Romans liked the recipe and borrowed it. The love of cheesecake spread to England and later to America where it is particularly popular. And here it is - in different fall pumpkin versions.

No-Bake Pumpkin Cheesecake

Ingredients

For the base

• 1 1/2 cups finely crushed gingerbread cookies
• 2 tablespoons of powdered sugar
• 5 tablespoons of melted butter

For the cream

• 1 cup heavy cream
• 240 g cream cheese, softened
• 420 g pumpkin puree
• 1 spoon of powdered sugar
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

To garnish

• whipped cream
• coarsely crushed ginger cookies

Preparation

1. In a medium bowl, first combine the crushed gingerbread cookies, sugar and melted butter until the mixture resembles wet sand. Then pour into an 8-inch springform pan and pat in an even layer.

2. In medium bowl, beat heavy cream until stiff peaks form.

3. Beat cream cheese in large bowl until light and fluffy. Add the pumpkin puree and stir vigorously until no lumps remain. Stir in the powdered sugar and mix again to get a smooth consistency. Add the vanilla, cinnamon, nutmeg and salt and beat until blended. Finally, also add the whipped cream and stir until combined. Pour the cream over the crust and smooth the top with a spatula.

4. Refrigerate until the pumpkin cheesecake is set, at least 4 hours and overnight. Serve with whipped cream and crushed gingerbread cookies.

Pumpkin cheesecake with Oreo cookie base and bourbon whipped cream filling

Ingredients

• 1/4 cup unsalted butter, melted
• 28 Oreo cookies
• 680 g of cream cheese
• 1/3 cup sour cream
• 3/4 cup light brown sugar
• 1/2 cup white granulated sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons of pure vanilla extract
• 2 teaspoons of pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon of salt
• 3 large eggs
• 420 g canned pumpkin puree

For the bourbon Chantilly cream

• 1 1/2 cup cold heavy cream
• 3 tablespoons of icing sugar
• 1-2 tablespoons of bourbon
• 2 teaspoons of vanilla extract
• 100 g of chocolate at room temperature

Instructions

1. Preheat the oven to 180 ° C. Lightly grease a 23 cm springform pan with butter or non-stick spray.

2. In a food processor, crumble the Oreos cookies very finely. Add the melted butter and mix well. Evenly press the crumb mixture into the pan with a glass jar. Set the base aside in the refrigerator while you prepare the cream cheese.

3. Use a large bowl to combine the cream cheese, sour cream, sugar, flour, vanilla, pumpkin pie spice, cinnamon and salt. Stir with an electric mixer until smooth. Stir in the eggs and the pumpkin puree and stir well. Pour the pumpkin cream over the crust.

4. Bake the cheesecake until it is set around the edges and the center wobbles slightly (about 50 to 55 minutes). Let cool completely, then refrigerate the fall dessert for at least 4 hours or overnight.

Bourbon Chantilly cream filling

Just before serving, beat the cream with the sugar in a medium bowl with an electric mixer until soft peaks form. Add the bourbon and vanilla and continue beating until you get stiff peaks.

Chocolate chips

Using a vegetable peeler, scrape the chocolate to create delicate shavings. Top the cheesecake.

Caramel Pumpkin Cheesecake Bars

Ingredients

For the base

• 1 1/2 cups cinnamon cookies
• 1/4 cup dark brown sugar
• 1/2 cup unsalted butter, melted

For the cake

• 900 g whole cream cheese at room temperature
• 1 1/2 cup white sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons of vanilla extract
• 4 large eggs
• 420 g pumpkin puree
• 1 teaspoon of ground cinnamon
• 2 teaspoons of pumpkin pie spice

For garnish

• 1 cup packed brown sugar
• 1 cup of white flour
• 1/2 cup quick-cooking oatmeal
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 teaspoons of vanilla extract
• salted caramel

Preparation

First, preheat the oven to 180 ° C. Also line a 23 x 33 baking dish with parchment paper and set aside.

Second, in a bowl, combine the ingredients for the crust until a thick dough forms. Press evenly on the bottom of the pan. Bake for 8 minutes, remove and let cool.

Third, in another bowl, combine the cream cheese, sugar, salt and vanilla. Beat with an electric mixer until completely smooth and creamy. Add the eggs, one at a time, and beat until each is combined. Remove half of this mixture and pour over the already prepared base.

Fourth, add the canned pumpkin, cinnamon and pumpkin pie spice to the rest of the cheesecake mixture and stir until well combined. Next, pour the pumpkin layer over the plain cheesecake layer, being careful not to combine. Bake for 30 minutes.

Garnish

In the same bowl that you used for the crust, combine the brown sugar, white flour, quick-cooking oats and cinnamon. Cut the butter into small cubes. Add the butter and vanilla and mix until well blended. Avoid completely melting the butter as this will make the filling too wet. Sprinkle this mixture evenly over the pumpkin cheesecake layer. Place in the oven and bake for 25 to 30 minutes or until the cake is set.

Let cool for about an hour at room temperature, then place in the refrigerator for 1 to 2 hours. When cutting the bars, do it out of the refrigerator with a hot, very sharp knife.

Before serving, garnish each bar with salted caramel.

Pumpkin Cheesecake in a Jar

Ingredients

• 18 crushed gingerbread cookies
• 2 tablespoons unsalted butter, melted
• 1 1/2 cup heavy cream
• 230 g cream cheese
• 1/2 cup packed brown sugar
• 1 teaspoon of vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 pinch of ground cloves
• 1/4 teaspoon of salt
• 400g chilled pumpkin puree

Instructions

1. In a small bowl, combine cookie crumbs and melted butter until the former are evenly coated. Press the bottom of 6 jars or glasses.

2. In a large mixing bowl, whip the heavy cream until stiff.

3. Use a third bowl to beat cream cheese until frothy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and mix for 2 minutes. Using a spatula, also incorporate the pumpkin puree, plus 3/4 of the heavy cream.

4. Put the resulting cream in a ziplock bag, cut the corner and pass over the base of the cheesecake in circular motions. Add the rest of the whipped cream to a ziplock bag, cut off the wedge and decorate. Finally, garnish with a pinch of cinnamon, nutmeg, white chocolate shavings or caramel.

Serve this fall dessert by the glass immediately or refrigerate for up to 24 hours.

Pumpkin cheesecake with white frosting

Ingredients

For the base

• 1 cup crushed graham crackers
• 1 tablespoon of sugar
• 1/4 cup melted butter

For the cake

• 450 g cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 420 g pumpkin puree
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon of salt

For the icing

• 2 cups sour cream
• 2 tablespoons of sugar
• 1 teaspoon of vanilla extract
• 12 to 16 chopped pecans

Preparation

In a small bowl, combine graham cracker crumbs and sugar; stir in the butter. Press this preparation on the bottom of a 23 cm springform pan and put in the refrigerator.

For the cake, in a large bowl, beat cream cheese and sugar until smooth. Add the eggs, beat on low speed until combined. Stir in the pumpkin, spices and salt. Pour the preparation over the crust. Bake at 180 ° C for 50 minutes.

Meanwhile, for the frosting, combine sour cream, sugar and vanilla until smooth. Spread over the cake; return to oven for 5 minutes. Let cool on a rack for 10 minutes. Gently run a knife over the edge of the mold to unmold. Let the pumpkin cheesecake cool for an additional hour, then refrigerate overnight.

Before serving, garnish with pecans. Enjoy your meal !

* Sources: No Bake Pumpkin Cheesecake Recipe - delish.com

Pumpkin cheesecake recipe with Oreo cookie base and bourbon whipped cream filling - cafedelites.com

Pumpkin Caramel Cheesecake Bars Recipe - chelseasmessyapron.com

Pumpkin cheesecake recipe in a jar - lilluna.com

Pumpkin cheesecale recipe with white frosting - tasteofhome.com