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My Recipe Magic © 2017 Recipe Magic, LLC.
Recipe Magic © 2018 Recipe Magic, LLC.
Photo by Viana Boenzli
The first time I made this pumpkin cheesecake recipe, there were no leftovers to take home...they ate it all! Guess I'll just have to make another one.
Crust:
10 oz graham crackers or gingersnaps
1-1/2 sticks unsalted butter ( melted )
Pumpkin Cheesecake Filling:
1 lb Philadelphia cream cheese ( softened )
3/4 c granulated sugar
16 oz pure pumpkin puree
2 large eggs
1 Tbsp flour
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla extract
Whipped Cream :
1 c heavy cream
2 Tbsp granulated sugar
1 tsp vanilla extract
10 oz graham crackers or gingersnaps
1-1/2 sticks unsalted butter ( melted )
Pumpkin Cheesecake Filling:
1 lb Philadelphia cream cheese ( softened )
3/4 c granulated sugar
16 oz pure pumpkin puree
2 large eggs
1 Tbsp flour
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla extract
Whipped Cream :
1 c heavy cream
2 Tbsp granulated sugar
1 tsp vanilla extract
12
Nutritions
Calories
578
Sodium
211mg
8% DV
Fat
37g
57% DV
Protein
5g
10% DV
Carbs
54g
18% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat23g115%
Polysaturated Fat2g17%
Monosaturated Fat11g71%
Cholesterol117mg39%
Sodium211mg8%
Potassium516mg14%
Protein5g10%
% DAILY VALUE*
Total Carbohydrate
Fiber3g12%
Sugar28g57%
Vitamin A2277IU45%
Vitamin B60.54mg27%
Vitamin C2mg4%
Calcium73mg7%
Iron2mg13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
These gluten-free pumpkin cookies are pleasantly spiced. Everyone will enjoy the soft, perfectly moist, and cake-like texture of this easy pumpkin recipe. These are probably the softest, fluffiest pumpkin cookies you'll ever taste. They are like little pumpkin pillows that melt in your mouth and urge you to take another bite. You can enjoy these cookies all year round.
2 1/2 cups Almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup powdered sugar (dusting)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup powdered sugar (dusting)
6
- Preheat oven to 375 degrees Fahrenheit.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Beat sugar and butter with a mixer on medium-high...
See the full directions on my site
Nutritions
Calories
577
Sodium
445mg
18% DV
Fat
30g
47% DV
Protein
7g
14% DV
Carbs
73g
25% DV
Fiber
3g
13% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat16g83%
Polysaturated Fat10g65%
Monosaturated Fat3g24%
Cholesterol19mg6%
Sodium445mg18%
Potassium148mg4%
Protein7g14%
% DAILY VALUE*
Total Carbohydrate
Fiber3g13%
Sugar69g139%
Vitamin A217IU4%
Vitamin B61mg93%
Vitamin C1mg3%
Calcium50mg5%
Iron1mg9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
You will love this moist and rich pumpkin cake. You don't have to wait until fall to enjoy the pumpkin spice flavor. You can enjoy this cake all year round. It's great on a regular day or on special occasions.
1 cup Butter
2 Cups All-Purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp Cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
2 cups Pumpkin Puree
1 cup Almond Milk
1 1/4 Cups Granulated Sugar
3 Large Eggs
2 Cups All-Purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp Cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
2 cups Pumpkin Puree
1 cup Almond Milk
1 1/4 Cups Granulated Sugar
3 Large Eggs
15
- Preheat oven to 350 degrees Fahrenheit. Grease a round pan with cooking spray or butter and dust the surface with flour.
- In a large bowl, whisk all the dry ingredients except for the...
See the full directions on my site
Nutritions
Calories
245
Sodium
209mg
8% DV
Fat
12g
19% DV
Protein
3g
6% DV
Carbs
30g
10% DV
Fiber
1g
6% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat8g41%
Polysaturated Fat0.9100000000000001g5%
Monosaturated Fat3g22%
Cholesterol33mg11%
Sodium209mg8%
Potassium142mg4%
Protein3g6%
% DAILY VALUE*
Total Carbohydrate
Fiber1g6%
Sugar16g33%
Vitamin A530IU10%
Vitamin B60.36mg18%
Vitamin C0.9mg1%
Calcium44mg4%
Iron1mg7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Enjoy a homemade soft OREO sandwich cookie while savoring this beautiful fall weather! They’re filled with the most delectable pumpkin pie spice cream cheese frosting! You won’t be able to say “no” to one or two, so get that tall glass of milk ready!
1 pkg. (15.25. oz) Devil\'s Food Cake Mix (I like Betty Crocker Super Moist)
1 tsp. vanilla
1/2 c. shortening
2 eggs
Frosting:
4 oz. cream cheese ( softened )
2 Tbsp. butter ( softened )
1/2 tsp. pumpkin pie spice
1 1/2 c. powdered sugar
1/4 tsp. vanilla extract
1 Tbsp. pure pumpkin puree
1 tsp. vanilla
1/2 c. shortening
2 eggs
Frosting:
4 oz. cream cheese ( softened )
2 Tbsp. butter ( softened )
1/2 tsp. pumpkin pie spice
1 1/2 c. powdered sugar
1/4 tsp. vanilla extract
1 Tbsp. pure pumpkin puree
Preheat oven to 375 degrees Fahrenheit. In the bowl of an electric mixer, mix together cake mix, vanilla, shortening and eggs. Scoop into 1 1/2 balls and place a few inches apart on a lightly greased or...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
2093
Sodium
479mg
19% DV
Fat
68g
105% DV
Protein
17g
34% DV
Carbs
377g
128% DV
Fiber
6g
25% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat41g205%
Polysaturated Fat6g42%
Monosaturated Fat20g126%
Cholesterol193mg64%
Sodium479mg19%
Potassium432mg12%
Protein17g34%
% DAILY VALUE*
Total Carbohydrate
Fiber6g25%
Sugar361g722%
Vitamin A2634IU52%
Vitamin B63mg191%
Vitamin C6mg11%
Calcium141mg14%
Iron1mg7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
We have waited all summer for a break in the hot temperatures. Then our thoughts immediately turn to fall and everything pumpkin. We love these mini pumpkin cheesecakes. They are bursting with the delicious combo of pumpkin and cream cheese!
1 cup graham cracker crumbs
3 tablespoons Butter
1 1/2 tablespoons Sugar
8 ounces Cream Cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
3 tablespoons Butter
1 1/2 tablespoons Sugar
8 ounces Cream Cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
12
- Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 1/2 Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have...
See the full directions on my site
Nutritions
Calories
205
Sodium
162mg
6% DV
Fat
10g
16% DV
Protein
2g
5% DV
Carbs
22g
7% DV
Fiber
1.0g
4% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat6g30%
Polysaturated Fat1g7%
Monosaturated Fat3g21%
Cholesterol37mg12%
Sodium162mg6%
Potassium73mg2%
Protein2g5%
% DAILY VALUE*
Total Carbohydrate
Fiber1.0g4%
Sugar13g27%
Vitamin A410IU8%
Vitamin B60.11mg5%
Vitamin C0.6mg1%
Calcium29mg2%
Iron0.92mg5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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My Recipe Magic © 2018 Recipe Magic, LLC.