Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.

This recipe uses canned pumpkin puree to make the cheesecake swirl, and because it only uses a portion of the can, the rest can be used to make other fall recipes such as pumpkin pancakes or ...

Create a lasting impression with a homemade cheesecake. Whether you prefer rich chocolate or fresh fruit, we have the best ...

The form can be filled in the actual website url. Why we love this recipe for easy pumpkin cheesecake bars- If you are a fan of cheesecake and traditional pumpkin pie you need to try this amazing ...

Sweet dishes need not be limited to pumpkin pie. Stir puréed pumpkin into a cheesecake filling for a less sickly take on this decadent dessert. Or try making pumpkin halwa – the nutty flavour ...

Add in your pumpkin puree, coconut milk ... occasionally whisking. Once your cheesecake filling is boiling, reduce the heat and let simmer for 2 minutes, occasionally whisking.

This recipe is a fantastic take on two classic desserts: pumpkin pie and cheesecake. Its texture is creamy and light while still providing a cozy-spiced flavor that is perfect for fall.

Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. Christopher Testani for The New ...

Many cheesecake recipes will use a water bath to help the filling cook evenly, but this recipe skips that sometimes-fiddly step. Baking the cheesecake first at a higher temperature (325°F ...