Thanksgiving Special - Easy and Simple Pumpkin Cheesecake and Whipped Cream Recipes!


I thought that it would be fun to write a simple recipe down tonight as a Thanksgiving special! Not the regular type, with picture instructions and cartoons at the top, but just sharing it as I went, and making it short and sweet. I don't usually do this, but it's a special occasion! (This is actually my second time writing this though, because my computer glitched and got rid of the first one that I wrote, but I'll carry on and try this again.) This is a variation of the Cheesecake Bar Recipe that I posted in the past, modified for the season. I'm also including a Whipped Cream recipe to top it with. These recipes are insanely easy if you have a mixer, and just more of a workout if you don't.

This is technically a two pie recipe, one to eat and one to give, since you may make this for a party and need two, or want to share. It doesn't take much to make them, so I'll include the one Pie and two Pie versions and you can decide which to make! These are bake Cheesecakes, and they are best served chilled, but can also be served warm. It also is simpler, and doesn't have any fancy milk or odd ingredients that you don't regularly have. I like things to have bold flavor, so if you have a sensitive pallet you can always lessen the amount of sugar or spices, I think it tastes great though! I won't be including the crust recipe, but you can find a good one from Betty Crocker Here, I like pre-bought ones that come with the tin and lid personally. Let's make some dessert!


You Will Need

- 1 Large Mixing Bowl
- Electric Mixer (or a whisk and wicked buff arms)
- Rubber Spatula
- Pie Tin and Crust

Ingredients 

1 Pie                                          
- 4oz Softened Cream Cheese
- 2 Tablespoons Plain Yogurt (Not Greek)
- 1 Large Egg
- 1 Large Egg White
- 1/4 Teaspoon Cream of Tartar (Optional)
- 2 1/2 Tablespoons White Sugar
- 2 1/2 Tablespoons Light Brown Sugar
- 1/2 Teaspoon Vanilla Extract
- Pinch of Salt
- 1/2 Cup + 1 Tablespoon Pumpkin Pie Filling (or Canned Pumpkin with 2 Teaspoons Pumpkin Pie Spice, or 1 Teaspoon Cinnamon, 1/2 Teaspoon Ground Ginger, 1/4 Teaspoon Cloves, and 1/4 Teaspoon Ground Nutmeg)
- A Pinch/1/4 Teaspoon Extra Pumpkin Pie Spice/Spices

2 Pies
- 8oz Softened Cream Cheese
- 1/4 Cup Plain Yogurt (Not Greek)
- 1 Large Egg
- 2 Large Egg Whites
- 1/2 Teaspoon Cream of Tartar (Optional, helps firm it up)
- 1/3 Cup White Sugar
- 1/3 Cup Tablespoons Light Brown Sugar
- 1 Teaspoon Vanilla Extract
- Pinch of Salt
- 1 1/4 Cup Pumpkin Pie Filling (or Canned Pumpkin with 3-4 Teaspoons Pumpkin Pie Spice, or 2 Teaspoons Cinnamon, 1 Teaspoon Ground Ginger, 1/2 Teaspoon Cloves, and 1/2 Teaspoon Ground Nutmeg)
- 1/2 Teaspoon Extra Pumpkin Pie Spice/Spices 

Instructions

Preheat the oven to 350F 
Blend together the Yogurt and Cream Cheese on Medium-Low Speed until smooth
Add the Eggs and blend again at Medium-Low Speed for about 2 minutes, to beat the eggs
Add the Sugars, Cream of Tartar, Salt, and Vanilla Extract and beat on Medium-Low Speed another minute
Mix in the Pumpkin and Spice and beat on Medium-Low Speed for about 4-5 minutes, until everything is smooth. 
Fill the Pie Tin/Tins to the top (it expands a little when baked) 
Bake at 350F for 40 Minutes
Lower the Temperature to 300F and bake for another 10 Minutes
Remove from the oven and let cool, and more to the fridge to chill until you are ready to serve. 

That's all there is to the Cheesecake-Pie!  Now onto the Whipped Cream for the top!

I like to make mine just sweet enough, without overpowering whatever it's topping. It's really simple to make, and you need the same appliances that you did for the filling. 

Whipped Cream (Per Pie)

- 1 Cup Heavy Whipping Cream
- 1 Tablespoon White Sugar
- 1/4 Teaspoon Vanilla Extract 

Instructions

Add all of the ingredients into the bowl, and mix on Medium-Low Speed, moving it around regularly, until the cream begins to ribbon. 
Switch the Low Speed and continue to whip it until it is at your desired consistency, but make sure not to over-whip!
(I like mine to have firmer peaks, but some people prefer the softer, smoother, kinds)
Use the Rubber Spatula to fold the cream all together, and you're done! 


Now it's time to enjoy you homemade Pumpkin Cheesecake-Pie and Whipped Cream! Just top off the slices, and finish with a dusting of Cinnamon, and you're ready to serve it up! You can also pour the mix into ramekins and bake for half the time for a crust free version! This is one of my favorite Holiday Treats, and I love fall and winter because it's an excuse to make it. So get some Tea, Eggnog, Cocoa, Coffee, Milk, or Cider, and have a slice of delicious pumpkin heaven! It's just dense enough to satisfy, but not so thick that it gives you a stomach ache! Because it's homemade you don't have to worry about preservatives, and it's a bit healthier than most because there's no sweetened condensed milk, or too much cheese. I hope that you like it as much as I do, and that you have a fantastic Holiday Season! They aren't anything fancy, just delicious! 

Happy Thanksgiving, 
-C.A.M.