Pumpkin Cheese Pie and Cheesecake Recipes

What is a pumpkin cheese pie recipe compared to a pumpkin cheesecake? This has been a question and also many discussions regarding cheese pies vs cheesecakes. I have heard answers to this question like one has a crust and one does not. The pie is creamier than the cheesecake. None of this is true.

I have a pumpkin cheese pie recipe without a crust and with a crust. I have cheesecake recipes without a crust and many with a variety of different crusts. I have tasted both cheese pies and cheesecakes that are very dry and many which are moist. I prefer the moistness in all pies, cheese pies and even my cakes so these are the recipes which I favor.

To me, the answer to this complicated question of cheese pie recipe or cheesecake is very simple. A cheese pie recipe is baked in a pie plate or pie tin; the cheesecake is baked in a spring form cake pan making it a larger version of the two. I prefer the cheesecake just for this reason; it is larger. The thicker the better! I love good cheesecake and the thicker versions make a very nice presentation. This is not to say I would turn down a good cheese pie recipe.

In this pumpkin cheese pie, the recipe is an easy recipe because it does not have a crust. It still has the great texture of pumpkin cheesecake and the wonderful flavor of pumpkin with blended spices. Any of the following recipes would make a great holiday cheesecake recipe.

PUMPKIN CHEESE PIE RECIPE

• 8 Ounces soft cream cheese
• ¾ Cup sugar
• ½ Cup Bisquick baking mix
• 1 Teaspoon ground cinnamon
• ¼ Teaspoon nutmeg
• ¼ Teaspoon ginger
• ½ Teaspoon vanilla
• 1 Teaspoon grated orange peel
• 3 Eggs
• 1 Can (16 ounces) Pumpkin

Pie Topping

• 1 Cup sour cream
• 2 Tablespoons sugar
• 2 Teaspoon vanilla

Preheat oven to 350F degrees.

Grease a 9 inch pie plate.

Place the cream cheese, ¾ cup sugar, Bisquick, cinnamon, nutmeg, ginger, ½ teaspoon vanilla, orange peel, pumpkin and eggs in a large mixing bowl; Mix until well blended.

Pour into pie plate and bake about 45 minutes or until firm.

Mix topping together until well blended and spread over pie.

Refrigerate overnight or until very cold.

PUMPKIN CHEESECAKE RECIPE with gingersnap crust

One of my versions of pumpkin cheese pie recipe!

• 2 Cups gingersnap crumbs
  
• ½ Cup melted butter
  
• 3 Packages (8 ounces each) softened cream cheese
  
• 1 Cup granulated sugar
  
• ½ Cup packed light brown sugar
  
• 3 Large eggs
  
• 1 Can (15 ounces) canned pumpkin
  
• ¼ Cup whipping cram
  
• 1 Tablespoon vanilla extract
  
• 1 Teaspoon cinnamon
  
• 1 Teaspoon ginger
  
• ½ Teaspoon freshly grated nutmeg
  
• 2 Cups sour cream
  
  

Preheat oven to 450F degrees; butter and lightly dust with flour 10 inch spring form pan.
Wrap foil around bottom and up sides of pan.
Combine gingersnap crumbs with melted butter in bowl and toss to moisten.
Press crumb mixture in bottom and 1 inch ups sides of prepared pan.
Bake about 12 minutes; cool crust.
REDUCE OVEN TEMPERATURE TO 325F degrees.
Beat cream cheese until smooth in large mixing bowl; beat in ¾ cup of granulated sugar.
Beat in brown sugar; add eggs one at a time beating well after each addition.
Scrape bottom and sides of bowl making sure all in blended well.
In small bowl combine pumpkin and heavy cream with 1 teaspoon of vanilla, cinnamon and nutmeg.
Add pumpkin mixture to the cream cheese mixture; mix until blended.
Pour cheesecake batter into prepared pan; set pan in another larger pan.
Place both pans in middle of oven on rack; pour 1 inch hot water in larger pan.
Bake cheesecake about 70 minutes; edges will be firm and center will be slightly shaky.
Combine sour cream, with remaining ¼ cup granulated sugar and two teaspoons vanilla.
Remove cheesecake from hot water pan; lightly spread sour cream mixture over top and return to oven.
Bake 10 minutes longer; place cheesecake on cooling rack until room temperature.
Remove foil from pan; loosen sides of pan from cheesecake.

Place in refrigerator at least 5 hours before cutting.

NO CRUST CHEESECAKE

This is even a better version of the pumpkin cheese pie recipe; easy no crust and lots of cheese.

• 6 Packages (8 ounces each) softened cream cheese
  
• 2 ¾ Cups sugar
  
• 8 Eggs
  
• 1 Can (19 ounces) pumpkin
  
• 1 Teaspoon ginger
  
• 1 Teaspoon cinnamon
  
• ½ Teaspoon cloves
  
• ¼ Teaspoon nutmeg
  
• ½ Teaspoon salt
  
  

Preheat oven to 350F degrees.
Butter a 10 or 12 inch spring form pan (or 2 eight inch) on bottom and up sides.
Wrap outside of bottom and sides of pan with foil.
Arrange baking rack in oven 1/3 up from bottom.
Beat cream cheese in a large mixing bowl on medium speed until smooth.
Stop occasionally to scrape sides and bottom of bowl.
Beat in sugar until well blended; add eggs one at a time beating well after each addition.
Add pumpkin and spices and beat only until blended; pour batter into prepared pan.
Place spring form pan inside a larger pan; pour 1 ½ inches hot water in larger pan.
Place in oven and bake 90 minutes to 2 hours; sides should be set and center should barely jiggle.
Remove from water pan and cool to room temperature; remove sides from pan.
Refrigerate 5 to 8 hours before cutting.

More Delicious Recipes for Pies

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