National Pumpkin Cheesecake Day: Three recipes to enjoy through fall
Pumpkin is simply a fall staple. These big round squashes are in every grocery store, farmer’s market and roadside produce stand. Pumpkin pie is on nearly every Thanksgiving table and we even crave syrupy pumpkin coffee drinks.
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It only makes sense National Pumpkin Cheesecake Day is Oct. 21.
Here are three simple pumpkin cheesecake recipes for fall. Each one is great to take to gatherings or great to stash at home if you’re not willing to share just yet.
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Pumpkin cheesecake bars
From Roxana’s Home Baking.
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 4 packages (8 oz. each) cream cheese, softened
- 1 ½ cups granulated sugar
- 4 eggs
- 1 cup (8 oz.) canned pumpkin
- 2 tsp. pumpkin pie spice
- Whipped cream
- Pumpkin pie spice
- Heat oven to 300 degrees.
- Line a 9×13-inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
- In a medium bowl, combine the graham cracker crumbs with the melted butter.
- With your fingers, press the crust on the bottom of the prepared pan. Set aside while making the filling.
- With a stand mixer or in a bowl with an electric mixer, add the cream cheese and sugar. Beat on low speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon half of the mixture over the crust and spread evenly.
- To the remaining cream cheese mixture, add the pumpkin puree and pumpkin pie spice.
- With a wire whisk, stir until smooth. Carefully spoon over mixture in pan.
- Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool for about one hour.
- Refrigerate for at least three hours before cutting into bars.
- Top each bar with whipped cream and a dust of pumpkin pie spice.
Pumpkin cheesecake cupcakes
From Damn Delicious.
- 1 cup all-purpose flour
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. nutmeg
- ¼ tsp. salt
- 1 cup pumpkin puree
- ½ cup sugar
- ⅓ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 4 oz. cream cheese, at room temperature
- ⅓ cup granulated sugar
- ½ tsp. pumpkin pie spice
Vanilla buttercream frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tbsp. milk
- 2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- ½ cup graham cracker crumbs
- Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners and set aside.
- In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium until light and fluffy, approximately three minutes, set aside.
- In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop a spoonful of batter evenly into the muffin tray. Drop 2 teaspoons of cream cheese filling into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for 15 to 18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- In bowl of an electric mixer fitted with paddle attachment, beat butter and powdered sugar on medium until light and fluffy, approximately two minutes. With mixer on low speed, add milk, vanilla and pumpkin pie spice, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately two minutes.
- Use a small offset spatula or a pastry bag, frost the cupcakes and garnish with graham cracker crumbs.
From Southern Living.
- 2 cups graham cracker crumbs
- ⅓ cup pecans, finely chopped
- 5 tbsp. butter, melted
- 3 tbsp. light brown sugar
- 4 (8-oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 4 large eggs
- 1 ½ cups canned pumpkin
- 1 ½ tbsp. lemon juice
- Preheat oven to 325 degrees. Stir together first four ingredients in a bowl until well blended. Press mixture on bottom and 1 ½ inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
- Beat cream cheese and next two ingredients at medium speed with a heavy duty electric stand mixer until blended and smooth. Add eggs one at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust.
- Bake for about one hour or until almost set. Turn oven off. Let cheesecake stand in oven with door closed for 15 minutes. Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Do not remove sides of pan yet. Cool completely on a wire rack (about one hour). Cover and chill eight to 24 hours.
- Remove sides and bottom of pan and transfer cheesecake to a serving plate.
What’s your favorite way to eat pumpkin treats during fall? Let us know in the comments.