Say hello to pumpkin cheesecake truffles – your new favorite fall treat! These mini bites of heaven combine the creamy ...

6. Bake Bake in the preheated oven for 45-50 minutes or until the top of the cheesecake is golden brown and the filling is set. The center should still be slightly jiggly. 7. Cool and Chill Turn ...

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.

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 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.

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 ...

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 ...