It's already October and it's slowly but surely getting colder and colder outside. But that's no reason to be sad, because it's finally pumpkin time again! From the oven, stuffed or as a delicious soup - pumpkin varieties such as Hokkaido, butternut andSpaghetti Squash Recipesare so incredibly versatile that we can use them to prepare endless delicious dishes. But how about trying something new this fall and adding variety to the table? Do you love cheesecake and pumpkin? So why not simply combine them to treat yourself and your loved ones to a wonderful pumpkin cheesecake? The classic from the USA is a tasty dessert full of autumn-winter flavors that will soon become your favorite cake. Whether vegan and no-bake, low-carb, in a glass or prefer pumpkin cheesecake muffins - in this article you will find the best recipes that will make your mouth water, we promise!
Yes, classics like thata covered apple pieThey are simply a part of autumn and are a staple food in Germany. But the pumpkin cheesecake is an excellent option to freshen up your diet. Filled with seasonal flavors and spices like cinnamon, cloves, and nutmeg, the end result is a decadent and delicate dessert. Whether you decide to make a no-bake pumpkin cheesecake or take your cooking skills to the next level and make a chocolate ganache with sprinkles is up to you. You can experiment with the ingredients as much as you want, making each recipe your own.
The best pumpkin cheesecake recipe ever
Rich in flavor and beautifully creamy – below we have the ultimate recipe for the American classic! The main ingredient is, of course, pumpkin puree, which can be found in a can everywhere in the USA. But hopefully we should all be able to wash the pumpkin, cut it, roast it briefly in the oven and then puree it!
Ingredients for the crust:
- 200 grams of Oreo cookies or whole wheat cookies
- 60 grams butter, melted
Pumpkin filling:
- 800 grams of cream cheese, soft at room temperature
- 200 grams of brown sugar
- 4 Owner, Gr. L
- 20 grams of wheat flour
- A pinch each of cinnamon, cloves, nutmeg and ginger
- 1 TL Vanilleextrakt
- 300 grams of pumpkin puree, preferably Hokkaido pumpkin
Topping:
- 250 ml Sahne
- 2 tbsp granulated sugar
- 1 TL Vanilleextrakt
- 1 tsp cinnamon
Preparation:
- Preheat the oven to 150 degrees and grease a springform pan with butter or line it with baking paper.
- For the base, crush the biscuits and mix with the butter. Pour the mixture into the springform pan and spread evenly.
- Boil the pumpkin with a little water or bake it in the oven and then puree it finely in a blender.
- Mix the cream cheese with the sugar in a bowl with a hand mixer until smooth.
- Add the eggs one at a time and continue stirring at low speed.
- Add flour, spices and vanilla extract and mix well.
- Spread the filling on the base and bake for 50-55 minutes.
- Mix the cream, sugar, vanilla and cinnamon until smooth and spread over the cooled cheesecake.
- Let it steep in the fridge for at least 2 hours and enjoy!
When things have to be done quickly – no-bake pumpkin cheesecake
We all know it – family or a few friends spontaneously come to visit and then you desperately ask yourself the question “What should I serve now?”. Full of flavor, incredibly easy and quick to whip up - the no-bake pumpkin cheesecake is a dreamy dessert that your guests won't get enough of.
Ingredients for the crust:
- 150 grams of caramel cookies, finely crumbled
- 1 tbsp sugar
- 80 grams butter, melted
For the filling:
- 240 ml whipped cream
- 450 grams of cream cheese, soft at room temperature
- 430 grams of pumpkin puree
- 120 grams of powdered sugar
- 1 TL Vanilleextrakt
- A pinch each of cinnamon, cloves, nutmeg and ginger
- A pinch of salt
Preparation:
- Mix the ingredients for the crust well and pour into the baking pan. Press firmly with the back of a spoon and spread evenly. Chill.
- Place the cream in a medium bowl and beat with a hand mixer until stiff, 4-5 minutes.
- Mix cream cheese in a large bowl until creamy.
- Add the pumpkin puree to the cream cheese and continue stirring until you get a smooth mixture.
- Add vanilla extract, salt and spices and stir.
- Slowly fold in the whipped cream and mix everything together well.
- Pour the dough onto the crust and smooth it out.
- Chill for at least 1 hour. Serve with some whipped cream and crumbled cookies.
Can you make pumpkin cheesecake vegan?
Creamy, rich and covered in a decadent caramel sauce, this vegan pumpkin cheesecake is ready in under 10 minutes and will undoubtedly be one of the bestbest vegan cakeyou've ever eaten! Since it is absolutely gluten and sugar free, the pumpkin cheesecake is also healthy!
Ingredients for the crust:
- 150 grams of dates, pitted
- 150 grams cashew nuts, roasted and unsalted
- 80 grams of coconut flakes, unsweetened
- 1 TL Vanilleextrakt
- A pinch of salt
- 30 grams almond or peanut butter, creamy
- 1 tsp cinnamon
- 1 tbsp almond milk
Filling:
- 150 grams of cashew nuts, soaked for at least 1 hour
- 90 grams coconut oil, melted
- 60 grams of coconut cream
- 200 grams of pumpkin puree
- 90 ml maple syrup
- 1 TL Vanilleextrakt
- A pinch each of cinnamon, cloves, nutmeg and ginger
- 1 tsp lemon juice
- A pinch of salt
Preparation:
- Grease a 22 centimeter diameter springform pan with a little coconut oil and set aside.
- For the crust, place the dates and cashews in a high-powered blender and mix on low speed until you get a sticky, slightly crumbly dough.
- Add the remaining ingredients for the base and continue mixing.
- Pour into the baking dish and distribute evenly. Put in the fridge.
- Now prepare the filling. To do this, add all the ingredients to the mixer in the order listed and mix at high speed for 2-3 minutes until smooth.
- Spread the filling on the base and smooth it out.
- Place the pumpkin cheesecake in the refrigerator for at least 3 hours or overnight.
- Put all the ingredients for the vegan caramel sauce in a small pot and bring to the boil, stirring constantly. Reduce the heat and simmer for a few minutes, stirring occasionally.
- Serve the cheesecake with some caramel sauce and a bit of cinnamon!
And here comes the perfect dessert for anyone with a sweet tooth! This pumpkin cheesecake recipe combines not just two, but three delicacies in one – cheesecake, pumpkin cake and chocolate muffins! Isn't that a dream?
Ingredients for the crust:
- 70 grams of brown sugar
- 60 grams of wheat flour
- 45 grams of cocoa powder
- 60 grams of soft butter
Cheesecake filling:
- 220 grams cream cheese, at room temperature
- 50 grams of brown sugar
- 50 grams of granulated sugar
- 1 EL Honig
- 300 grams of pumpkin puree
- A pinch each of cinnamon, cloves, nutmeg and ginger
- A pinch of salt
- 3 Owner
Chocolate ganache:
- 170 grams of dark chocolate
- 120 ml Sahne
Preparation:
- Preheat the oven to 180 degrees and line a muffin tin with paper cups.
- Mix sugar, flour, cocoa powder and salt in a bowl.
- Add the butter and beat with a hand mixer at low speed until smooth.
- Divide the dough between the muffin tins and press firmly. Bake for 11-12 minutes and let cool. Be careful not to overbake the cakes, otherwise they will become too hard and inedible.
- Preheat the oven to 150 degrees and lightly mix the cream cheese with a hand mixer.
- Add sugar, honey, pumpkin puree, vanilla extract, salt and spices and stir until smooth, 1 minute.
- Add eggs one at a time and incorporate into the mixture at low speed. Don't overmix!
- Now fill the muffin tins to the top and bake for 20 minutes. Allow to cool for 1 hour and then remove from the mold.
- Melt the ingredients for the chocolate ganache in the microwave for 30 seconds, let it cool for 20 minutes and spread it on the pumpkin cheesecake muffins.
Snack without regrets – prepare low-carb pumpkin cheesecake
We think it's the exceptional combination of rich creaminess and light freshness that makes cheesecake one of most people's favorite desserts. Just because you eat a low carb diet doesn't mean you have to go without this delicacy! Sugar-free, gluten-free and with only 6 grams of net carbs per piece, this pumpkin cheesecake is a real dream!
Ingredients for the base:
- 100 grams of almond flour
- 150 grams of walnuts or pecans
- 50 grams butter, melted
- A pinch each of cinnamon, ginger and nutmeg
- 2 EL Erythrit
Filling:
- 430 grams of pumpkin puree
- A pinch each of cinnamon, cloves, nutmeg and ginger
- 120 Gramm Pulver-Erythrit
- 230 ml Sahne
- 680 grams of cream cheese
- 3 eggs, at room temperature
- 2 egg whites, at room temperature
Preparation:
- Preheat the oven to 160 degrees.
- Place all ingredients for the base in a blender and mix until smooth - the dough should be slightly sticky.
- Grease a springform pan with butter or spray with cooking spray and press the nut mixture evenly onto the bottom.
- Bake for 15 minutes or until the edges turn golden brown. Allow to cool to room temperature.
- Heat the pumpkin puree with the spices and half of the erythritol in a small saucepan over low heat. Let simmer for about 5 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes.
- Fold in the cream and the remaining erythritol and mix briefly.
- Spread the filling on the base and bake the cheesecake in a water bath for about 90 minutes.
- Refrigerate for at least 4 hours or preferably overnight.
The best pumpkin cheesecake brownies for the ultimate chocolate enjoyment
Chocolatey, fudgy brownies and decadent, light cheesecake - you get the best of both worlds with this delicious pumpkin cheesecake!
Ingredients for the cheesecake:
- 150 grams of cream cheese, soft
- 150 grams of pumpkin puree
- 1 No
- 45 grams of granulated sugar
- 1 tsp cinnamon
- A pinch of nutmeg and cloves
Brownies:
- 90 grams of wheat flour
- 2 Owner
- 250 grams of granulated sugar
- 110 grams of soft butter
- 120 grams dark chocolate, chopped
- 1 tsp cinnamon
- 1 TL Vanilleextrakt
Preparation:
- Mix the ingredients for the cheesecake in a bowl with a hand mixer until smooth and set aside.
- Preheat the oven to 350 degrees and spray a baking pan with cooking spray.
- Mix flour, baking powder and cinnamon in a large bowl.
- Melt butter and chocolate in the microwave for 30 seconds.
- Whisk eggs, vanilla extract and sugar together and add the melted chocolate. Mix well.
- Gradually add the flour mixture and combine everything well.
- Pour half of the brownie batter into the baking pan and top with the cheesecake mixture.
- Spread the remaining brownie batter on top with a tablespoon and use a fork to create a marble effect.
- Bake for 35-40 minutes and let cool for 1 hour.
Or how about a delicious pumpkin cheesecake in a glass?
Delicious layers of caramel cookies and creamy cheesecake filling - this Pumpkin Cheesecake in a Jar recipe is perfect for a quick, easy, yet wonderfully delicious fall dessert!
Ingredients:
- 100 grams of caramel cookies, crumbled
- 1 teaspoon butter, melted
- 450 grams of cream cheese
- 50 grams of granulated sugar
- 100 grams of brown sugar
- 40 grams of whipped cream
- 400 grams of pumpkin puree
- 1 TL Vanilleextrakt
- A pinch each of cinnamon, cloves, cardamom and ginger
- 50 grams of chopped walnuts
Preparation:
- Preheat the oven to 150 degrees.
- Mix the crumbled cookies with the butter, spread them on a baking sheet lined with baking paper and toast for about 5 minutes. Allow to cool.
- For the cheesecake filling, mix the cream cheese, sugar, cream and vanilla with a hand mixer until smooth.
- Add pumpkin puree and spices and continue stirring.
- Now divide the crumbled cookies and the cream alternately between 4 glasses and place in the refrigerator for at least 1 hour.
- Garnish with some whipped cream and chopped walnuts and enjoy!
