Posts Tagged ‘pumpkin’

Another Pumpkin Cheesecake Recipe

18 Dec


For the base you'll need:

  • 2 cups all-purpose flour
  • 1 cup of soft butter
  • 1 cup chopped pecans

For the batter:

  • 24 ounce of soft cream cheese, softened
  • 5 cups frozen whipped topping, thawed
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

For the Pumpkin mix:

  • 5 ounce packages instant vanilla pudding mix
  • 1/2 cup milk
  • 3 cups pumpkin puree
  • 4 teaspoons pumpkin pie spice
  • 1/2 cup chopped pecans (optional)



  1. Preheat oven to 180 degrees C
  2. 2.Combine flour, butter and 1 cup chopped pecans in a mixing bowl, then press to the bottom of your 9" pan.
  3. Bake in preheated oven for 10 minutes, then set aside to cool for 10 minutes.
  4. In a mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners sugar, and vanilla extract. Beat until smooth and then spread evenly over the cooled crust you previously created.
  5. In a mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until combined, then spoon mixture over cream cheese layer created previously. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired.
  6. Chill at least 1 hour before serving.



Double Layer Pumpkin Cheesecake Recipe

01 Jul

Firstly make a Graham Crackers Cookie Crust.

For this filling you’ll need:

  • 1 cup of granulated sugar
  • 24 Oz of  cream cheese at room temperature
  • 3 Tablespoons of All-Purpose Flour
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 dash of ground cloves
  • 1 dash of ground nutmeg
  • 1/2 cup whipped cream

In a large bowl place the cream cheese and mix gently until smooth and fluffy for 5 minutes – ensure there’s no lumps.

Now add the flour, sugar then continue mixing for another minute.

Add one egg  into the mix ensuring that it’s blended before adding the next egg.

Now add in the vanilla extract and stir for another minute,

Remove one cup of this mixture and spread over the crust.

Add the pumpkin puree, cinnamon, cloves and nutmeg to the remaining mixture and stir.

Gently pour this pour it all into the crust and bake in the oven.

Remove from the oven after an hour then place into the fridge for 3 hours before covering with whipped cream