This is my favorite way to use leftover pumpkin pie filling. I usually make a double batch of filling so I can make a deep dish pumpkin pie, but that leaves me with extra filling. Not enough for a full pie of course. Turning it into a delicious cheesecake is so amazing, you will always make extra filling for this sinful dessert.
Amazing Pumpkin Cheesecake
Serves | 12 |
Prep time | 30 minutes |
Cook time | 1 hour |
Total time | 1 hour, 30 minutes |
This pumpkin cheesecake was designed to use excess pumpkin pie filling. It's really very simple to make and is well worth the wait. A beautiful dessert to take to your holiday gatherings.
Ingredients
Crust
- 1 1/2 cup Graham Cracker Crumbs
- 2 tablespoons Sugar
- 1/4 cup Butter (melted)
Cheesecake filling
- 2lb Cream Cheese (softened)
- 1 teaspoon Vanilla
- 2 tablespoons Maker's Mark Whiskey (or your favorite Whiskey)
- 1 cup Sugar
- 1 cup Sour Cream
- 4 Eggs
Put it together
- 4 cups Pumpkin Pie Filling (uncooked)
Note
Here are the recipes for the above mentioned ingredients:
Directions
For the pumpkin pie filling:
Better than Famous Pumpkin Pie
Serves | 8 |
Prep time | 5 minutes |
Cook time | 1 hour, 5 minutes |
Total time | 1 hour, 10 minutes |
Allergy | Milk, Wheat |
Dietary | Vegetarian |
Meal type | Dessert |
Occasion | Thanksgiving |
By author | Dish Ditty |
If you want a good pumpkin pie, use the recipe found on the back of a can of Libby's Pure Pumpkin. If you want a recipe that's better than Libby's Famous Pumpkin Pie, try this one. It's based off of Libby's with a necessary variation.
Ingredients
- --- teaspoon --- (delete)
- 2 Large Eggs
- 1 can Libby's 100% Pure Pumpkin (15 oz)
- 1 can Carnation Evaporated Milk (12 fl oz)
- 1 Unbaked 9-inch deep dish pie shell (4 cup volume)
- 3/4 cups Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg (*)
- 1/2 teaspoon Ground Cloves
Optional
- 2 tablespoons Maker's Mark Whiskey (or whiskey of your choice)
Note
The main difference in this pie is the nutmeg. I'm not sure why Libby's doesn't call for nutmeg but it makes a huge difference in the taste of the pumpkin pie. Libby's Famous Pumpkin Pie is the base for this recipe.
Directions
For the stabilized whipped cream:
Stabilized Whipped Cream
Serves | 10 |
Prep time | 10 minutes |
By author | Vivian Hsieh |
Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won't hold it's shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it's shape.
Ingredients
- 2 cups Heavy Whipping Cream (very cold)
- 1/4 cup Super Fine Bakers Sugar
- 2 tablespoons Vanilla Extract
- 2 teaspoons Unflavored Gelatin Powder
- 2 tablespoons Luke Warm Water
- Frozen whisk and bowl