When fall rolls around, cravings arise for certain seasonal foods and flavors.

We look forward to the changes we’ll see on the menu: from crispy lettuce and fresh berries to thick, warm soups and hearty potatoes. And for dessert, we become tantalized by the scent of pumpkin spice. Here are three pumpkin cheesecake recipes that will easily become family – and party – favorites. These can all be found on our Campsite Recipes board on Pinterest, too!

 

Pumpkin Cheesecake Pie with Streusel (Chocolate with Grace)

If you want a truly decadent dessert that perfectly blends a classic sweet with the flavors of fall, then look no further than this recipe for pumpkin cheesecake pie with streusel topping. This dessert is so delicious, you won’t care about the calories.

INGREDIENTS

  • 1 (8 oz.) package cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 1 ¼ cups canned pumpkin
  • 1 cup half and half
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons butter
  • ¾ cup chopped pecans
  • 1 deep dish pie crust (make your own or purchase from the store)

 

INSTRUCTIONS

  1. Line your crust along a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350 degrees.
  2. Beat the cream cheese, which should be at room temperature, in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla, and 1 egg. Place in the fridge to chill for 30 minutes
  3. In a separate bowl, stir together the pumpkin, half and half, ½ cup brown sugar, 2 eggs, pumpkin pie spice, and salt.
  4. Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top. Bake in the preheated oven, loosely covered with foil, for 30 minutes. Remove foil and bake for another 30-40 minutes or until the center is just set.
  5. Meanwhile, stir together 3 tablespoons of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

 

 

Pumpkin Swirl Gingersnap Cheesecake (What’s Cooking America)

Gingersnap cookies add a little spice and enhance the pumpkin flavor of this delectable yet delicate cheesecake. The finished product is as much a feast for the eyes as it is for the taste buds.

 

INGREDIENTS

  • gingersnap crust (see recipe)
  • 3 (8 oz.) packages cream cheese, room temperature
  • 1 3/4 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 6 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/3 teaspoon ground ginger
  • 1/3 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 (15 oz.) can pumpkin puree (either canned or homemade)

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees and position rack in center of oven.  Lightly grease (butter) a 10-inch springform pan.
  2. Prepare gingersnap crust; bake and then set aside to cool before using.
  3. In a large bowl, add the cream cheese, sugar, and flour.  Using an electric mixer, beat until smooth.  Using low speed, add 5 eggs, one at a time (beating after each addition).  Then beat in the vanilla extract.  Transfer 2-1/2 cups of this plain batter to a separate bowl; set aside.
  4. To the remaining batter, add 1 egg, cinnamon, ginger, nutmeg, cloves, and pumpkin puree.  Over low speed, beat until just combined.  Do not over-beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.
  5. Pour half of the pumpkin batter over the prepared gingersnap crust in the springform pan.  Spoon 1/2 of the plain batter over pumpkin layer.  Repeat layering until all batter is used.
  6. Using a long knife or the back of a spoon, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.
  7. Place cheesecake in center of middle oven rack.  Position a baking pan filled halfway with hot water on the lower rack.
  8. Bake 15 minutes, then lower oven temperature to 300 degrees and bake approximately another 60 to 70 minutes or until edges are light brown and center is almost set.  There should be no wet spots or liquid areas in the center of the cheesecake. Remember, a cheesecake continues to cook when it is removed from the oven.

 

Gingersnap Crust

INGREDIENTS

  • 3/4 cup finely-ground gingersnap cookies
  • 3/4 cup finely-ground graham crackers
  • 1/3 cup ground pecans (any type of nut may be used – your choice)
  • 1/4 cup granulated sugar
  • 5 tablespoons butter, melted

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees and position rack in center of oven.
  2. Lightly grease (butter) a 10-inch spring form pan.
  3. In a small bowl, combine gingersnap crumbs, graham cracker crumbs, pecans, sugar, and butter.  Mix well and press firmly onto bottom of prepared spring form pan.
  4. Bake 7 minutes or until edges are light brown.  Remove from oven and cool crust completely on a wire rack.
  5. Maintain oven temperate to bake the cheesecake.

 

Pumpkin Cheesecake Truffles (The Frugal Girls)

If you want to make something fresh and exciting but still retain all the flavors you already love, then go for the pumpkin cheesecake truffles. They’re perfectly bite-sized, making them easy to eat, which may or may not be a bad thing depending on your self-control.

INGREDIENTS

  • 1 box yellow cake mix
  • 1 can (15 oz.) canned pumpkin
  • 8 oz. low fat cream cheese
  • 1 package almond bark (vanilla)
  • 1 tablespoon vegetable oil

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine cake mix and pumpkin, and beat on medium until well mixed.
  3. Pour into greased glass dish and bake for 20-24 minutes (if cake box says otherwise, follow those instructions), or until a toothpick comes out clean.
  4. Set the cake aside to cool.
  5. “Mash” the cake. Using clean hands or a fork, break the cake into crumbly pieces and add the cream cheese, mixing well with clean hands.
  6. Once the cake and cream cheese are mixed well enough that no white cream cheese is visible, roll into small balls with your hands (about 1 inch in diameter). Set aside.
  7. Melt almond bark in a deep bowl (this will make it easier to coat the truffles). Begin by heating for 90 seconds in a microwave, then stir. Heat at 15-second intervals, stirring between, until melted.
  8. Add 1 tablespoon vegetable oil and mix well.
  9. Using two large spoons, carefully drop each truffle into the melted coating and toss around. Remove and place on parchment paper to dry. Continue this process with the rest of the truffle balls.
  10. If you set aside candy coating for drizzling, melt the leftover coating after the initial coat has dried. Once it has melted, add a few drops of vegetable oil and stir in a few drops of coloring. Once this is well stirred, either drizzle using a fork or use a piping bag (or plastic bag) with a very thin opening.