Cheesecake Stuffed Pumpkin Waffle Recipes

Did you know a single Belgian pumpkin waffle has 504 calories? This fall breakfast favorite is a mix of indulgent treats and homemade waffles. Cheesecake stuffed pumpkin waffles are the ultimate comfort food. They blend pumpkin spice’s warmth with cream cheese’s richness.

This recipe makes 8 delicious waffles, great for a family of four. It needs just 5 main ingredients and takes 20 minutes to prepare. The cream cheese mixture cooks in 3 minutes, and each waffle takes 7-8 minutes to get golden.

To make these irresistible waffles, you’ll need 2 cups of all-purpose flour, 1.5 cups of milk, 1/2 cup of pumpkin puree, and 1/2 cup of cream cheese. The secret to their flavor is the spices: cinnamon, ginger, and a bit of nutmeg. Use about 1/3 cup of batter for each waffle for the right thickness and texture.

Key Takeaways

• Each Belgian pumpkin waffle contains approximately 504 calories
• The recipe yields 8 waffles and serves 4 people
• Total preparation and cooking time is 20 minutes
• Use 1/3 cup of batter per waffle for optimal results
• Leftover waffles can be frozen for future enjoyment
• The recipe has a 5-star rating from satisfied cooks

The Art of Combining Pumpkin, Cheesecake, and Waffles

Cheesecake stuffed pumpkin waffles mix fall flavors with breakfast comfort. They combine pumpkin spice, cream cheese filling, and crispy waffle texture.

What Are Cheesecake Stuffed Pumpkin Waffles?

These waffles have pumpkin-infused batter with a creamy cheesecake center. The outside is crisp, while the inside is soft and gooey. You can enjoy them warm with syrup or cold as a portable sandwich.

Understanding the Flavor Profile of Pumpkin Cheesecake

The flavors in these waffles balance sweetness and spice. Pumpkin puree adds earthiness, and cream cheese brings tang. Brown sugar sweetens it, with warm spices like cinnamon and ginger.

The Role of Waffles as a Vessel for Pumpkin Cheesecake Filling

Waffles are the perfect container for the pumpkin cheesecake filling. Their grid pattern holds the creamy mixture. The waffle texture adds a satisfying crunch that contrasts with the smooth filling.

Balancing Sweetness and Spice in Cheesecake Stuffed Pumpkin Waffles

Creating the perfect balance requires careful ingredient selection. Here’s a breakdown for 8 servings:

• 1 cup pumpkin puree
• 8 oz cream cheese
• 1/2 cup brown sugar
• 2 tsp pumpkin spice blend
• 2 cups all-purpose flour
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil

Follow these steps to make your cheesecake stuffed pumpkin waffles:

1. Mix pumpkin puree, cream cheese, and brown sugar until smooth
2. Combine flour, pumpkin spice, and baking powder in a separate bowl
3. Whisk eggs, milk, and oil in another bowl
4. Fold wet ingredients into dry ingredients
5. Preheat waffle iron and grease lightly
6. Pour batter, add filling, top with more batter
7. Cook until golden and crisp

Waffle Type	Percentage
Sweet Waffles	75%
Savory Waffles	25%
Flavored Waffles	35%
Unique Variations	20%

Essential Ingredients for Cheesecake Stuffed Pumpkin Waffle Recipes

Making the perfect cheesecake stuffed pumpkin waffle needs the right ingredients. A mix of pumpkin puree, cream cheese, and spices brings out the autumn taste.

Choosing the Right Pumpkin: Fresh vs. Canned

Canned pumpkin puree is often chosen for its consistency. Use 15 ounces of pure pumpkin puree for the best taste. If you prefer fresh pumpkin, roast and puree about 2 cups for the best results.

Cream Cheese Selection for the Perfect Cheesecake Filling

For a creamy filling, use 24 ounces (3 packages) of premium cream cheese. This amount complements the pumpkin flavor without being too strong.

Waffle Batter Ingredients for Optimal Texture

For waffles that are both fluffy and flavorful, mix:

• 2 cups Krusteaz Belgian waffle mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups cold water
• 1/2 cup pumpkin puree
• 2 tablespoons brown sugar

Spices and Flavorings for Authentic Fall Taste

Add these spices to your waffle batter for a true fall taste:

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

1. Mix waffle batter ingredients until smooth
2. Blend cream cheese with 1/2 cup sugar and 1 teaspoon vanilla
3. Preheat waffle iron to 375°F
4. Pour 1/4 cup batter, add 2 tablespoons cream cheese mixture, top with more batter
5. Cook for 3-5 minutes until golden brown

This recipe makes 4 stuffed waffles, serving 2. Each serving has 323 calories, 17g protein, and 21g fat. These waffles are a delicious autumn treat!

Equipment Needed for Making Cheesecake Stuffed Pumpkin Waffles

To make delicious cheesecake stuffed pumpkin waffles, you need the right kitchen tools and baking equipment. The right gear makes sure your waffles are perfect every time.

Selecting the Ideal Waffle Iron for Stuffed Waffles

A special stuffed waffle iron is important for this recipe because it can make 2 inch thick waffles that can accommodate all of your fillings. The Stuffler® waffle maker is a great choice for stuffed waffles. Make sure to preheat your waffle iron for 10 minutes before cooking to get even results.

Other Necessary Tools and Utensils

You’ll need several kitchen tools to make your cheesecake stuffed pumpkin waffles:

• Electric mixer for the cream cheese filling
• Mixing bowls for the batter
• Measuring cups and spoons
• Waffle tongs for safe handling
• Spatula for spreading batter

Tool	Purpose
Stuffed waffle iron	Cooking the waffles
Electric mixer	Blending cheesecake filling
Mixing bowls	Preparing batter and filling
Measuring tools	Ensuring accurate ingredient amounts
Waffle tongs	Safe waffle removal

With these essential tools, you’re all set to make tasty pumpkin cheesecake stuffed waffles. Quality baking equipment makes cooking better and your waffles even more delicious.

Classic Cheesecake Stuffed Pumpkin Waffle Recipe

Get ready to indulge in a delightful twist on breakfast with this pumpkin cheesecake stuffed waffle recipe. This fall-inspired treat combines the warmth of pumpkin spices with the creamy richness of cheesecake. It’s all wrapped up in a crispy waffle exterior.

Ingredients for the Perfect Pumpkin Cheesecake Stuffed Waffles

For 8 waffles, you’ll need:

Waffle Batter	Cheesecake Filling
2 cups all-purpose flour	8 oz cream cheese, softened
1/4 cup sugar	1/4 cup sugar
1 tbsp baking powder	1 egg
1 tsp pumpkin pie spice	1 tsp vanilla extract
1 1/2 cups milk
2 eggs
1/2 cup pumpkin puree
1/4 cup vegetable oil

Step-by-Step Instructions

1. Mix dry ingredients for the pumpkin batter in a large bowl.
2. Whisk wet ingredients in a separate bowl, then combine with dry ingredients.
3. Beat cream cheese, sugar, egg, vanilla, and spice for the cheesecake filling.
4. Preheat your waffle iron and grease it lightly.
5. Pour 1/3 cup batter onto the iron, add 1/4 cup filling in the center, and top with more batter.
6. Cook for 7-8 minutes or until golden brown.

Tips for Ideal Texture and Flavor

For the best results, don’t overmix the waffle batter. Let the batter rest for 5 minutes before cooking. Adjust your waffle iron settings as needed for a crispy exterior and fluffy interior. Serve immediately for optimal texture and flavor.

This recipe yields 8 waffles, with a serving size of 2 waffles. Each serving contains 323 calories, 8g carbs, 17g protein, and 21g fat. Prep and cook time is about 17 minutes. Enjoy these delicious pumpkin cheesecake stuffed waffles as a special breakfast treat or dessert!

Variations of Cheesecake Stuffed Pumpkin Waffle Recipes

Pumpkin cheesecake stuffed waffles are a blank canvas for creativity. With a few tweaks, you can make unique waffles that excite your taste buds. Let’s dive into some fun ways to spice up your breakfast.

Begin with the basic recipe. For 6 servings, you’ll need:

• 2 1/2 cups waffle mix
• 1 tablespoon pumpkin pie spice
• 3 tablespoons brown sugar
• 1 egg
• 1 3/4 cups milk
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 1 cup pumpkin puree

To make the batter and cook the waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures until just blended
4. Pour batter into preheated waffle iron
5. Cook for about 5 minutes or until golden brown

Now, let’s add some exciting twists:

• Chocolate Chip Delight: Add 1/2 cup mini chocolate chips to the batter
• Pecan Praline Paradise: Fold in 1/3 cup chopped pecans and drizzle with caramel sauce
• Apple Cinnamon Twist: Mix in 1/2 cup diced apples and an extra teaspoon of cinnamon
• Maple Bacon Bliss: Sprinkle crumbled bacon on top and drizzle with pure maple syrup

Try different waffle mixes for unique textures and tastes. Krusteaz mix gives a stronger pumpkin flavor, while Bisquick makes waffles fluffier. For a healthier option, use Splenda Naturals instead of sugar to cut calories without losing flavor.

Cheesecake Stuffed Chocolate Chip Pumpkin Waffles

Enjoy a sweet breakfast with fall flavors and a chocolatey twist. These waffles are great for autumn mornings when you want something special. The pumpkin and chocolate mix is a perfect blend that will excite your taste buds.

To make eight of these tasty waffles, you’ll need:

• 1 3/4 cups all-purpose flour
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1/4 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Here’s how to make your chocolate chip pumpkin cheesecake stuffed waffles:

1. Mix flour, pumpkin pie spice, baking powder, and salt in a bowl.
2. In another bowl, whisk pumpkin puree, eggs, oil, milk, and brown sugar.
3. Combine wet and dry ingredients, then fold in 3/4 cup chocolate chips.
4. Let the batter rest for 10 minutes.
5. Meanwhile, mix cream cheese, powdered sugar, and vanilla for the filling.
6. Preheat your waffle iron and grease it lightly.
7. Pour a small amount of batter, add a dollop of filling, and top with more batter.
8. Cook until golden brown and crispy.
9. Sprinkle remaining chocolate chips on top while warm.

These waffles are a delightful treat that can be enjoyed fresh or stored for later. Keep them in the refrigerator for 2-3 days or freeze for up to 3-4 months in an airtight bag. To reheat, pop them in a toaster for 3-4 minutes or warm in a 350°F oven for the same duration. For a quick fix, microwave for 15-20 seconds. You can even use an air fryer’s reheat setting for 1-3 minutes to restore that crispy texture.

If you’re looking for more creative ways to use leftover ingredients, consider trying stuffing waffles for a savory twist on this breakfast favorite. The versatility of waffles makes them perfect for both sweet and savory applications.

Cheesecake Stuffed Pecan Praline Pumpkin Waffles

Try the perfect autumn breakfast with Pecan Praline Pumpkin Cheesecake Stuffed Waffles. This recipe mixes pumpkin’s warm spices, cheesecake’s creaminess, and pecans’ nutty taste. It’s a delightful treat that will be a fall favorite.

• 1-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup firmly packed brown sugar
• 1 cup canned pumpkin puree
• 1-2/3 cups milk
• 2 tablespoons unsalted butter
• 1 cup cream cheese, softened
• 1/2 cup pecan praline, chopped

Here’s how to make your Pecan Praline Pumpkin Cheesecake Stuffed Waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures until smooth
4. Blend cream cheese with chopped pecan praline
5. Preheat your waffle iron
6. Pour batter into the iron, add a dollop of cream cheese mixture
7. Cook until golden brown and crispy
8. Top with caramelized pecans for extra crunch

These waffles have a great mix of textures. They’re crispy outside and creamy inside. The pecan praline adds a delicious nutty flavor that goes well with pumpkin spice. Serve warm and enjoy the fall aroma with every bite.

Ingredient	Function	Flavor Profile
Pumpkin Puree	Base flavor	Earthy, sweet
Cream Cheese	Filling	Tangy, rich
Pecan Praline	Topping/Filling	Sweet, nutty
Cinnamon & Nutmeg	Spices	Warm, aromatic

Cheesecake Stuffed Caramel Apple Pumpkin Waffles

Fall flavors come alive in these indulgent Caramel Apple Pumpkin Cheesecake Stuffed Waffles. This fruit and pumpkin combination creates a multi-layered taste experience that’s perfect for autumn mornings.

• 2 cups all-purpose flour
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs, separated
• 1 1/2 cups milk
• 1/2 cup canned pumpkin
• 1/4 cup vegetable oil
• 8 oz cream cheese, softened
• 1 cup diced apples
• 1/4 cup caramel sauce

Follow these steps to create your caramel apple pumpkin cheesecake stuffed waffles:

1. Mix dry ingredients in a large bowl
2. Whisk egg yolks, milk, pumpkin, and oil in another bowl
3. Combine wet and dry mixtures
4. Beat egg whites until stiff and fold into batter
5. Mix cream cheese, diced apples, and caramel sauce in a separate bowl
6. Preheat waffle iron and grease lightly
7. Pour batter into waffle iron
8. Add a dollop of apple-caramel mixture in the center
9. Close iron and cook until golden brown
10. Serve warm with extra caramel sauce

These waffles boast 398 calories per serving, with 51g of carbohydrates, 8g of protein, and 19g of fat. They’re a delicious way to savor the essence of fall flavors in every bite.

Nutrient	Amount per Serving
Calories	398 kcal
Carbohydrates	51g
Protein	8g
Fat	19g
Saturated Fat	10g
Cholesterol	37mg
Sodium	636mg

Healthier Cheesecake Stuffed Pumpkin Waffle Recipes

Craving a nutritious breakfast that satisfies your sweet tooth? Try these healthy waffles with a pumpkin cheesecake twist. This recipe offers low-calorie options without compromising on flavor.

For 8 servings of these delightful pumpkin cheesecake stuffed waffles, you’ll need:

• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 egg
• 2 tbsp brown sugar
• 1/2 cup canned pumpkin
• 3/4 cup low-fat milk
• 2 tbsp vegetable oil

For the cheesecake filling:

• 4 oz low-fat cream cheese
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

Follow these steps to create your healthy pumpkin cheesecake waffles:

1. Mix dry ingredients in a bowl
2. Whisk wet ingredients separately
3. Combine wet and dry mixtures
4. Beat cream cheese filling ingredients for 3 minutes
5. Preheat waffle iron
6. Pour batter, add filling, top with more batter
7. Cook until golden brown
8. Serve warm

Each serving has about 323 calories, 8g carbs, and 17g protein. These nutritious waffles start your day right. They mix pumpkin’s goodness with a protein-rich cheesecake filling.

Cheesecake Stuffed Whole Wheat Pumpkin Waffles

Make your breakfast special with these fiber-rich waffles. They’re filled with fall flavors and made with nutritious grains. They’re a hit, with a 4.8 out of 5 star rating from 111 reviews. You can make 14 4-inch square waffles in just 40 minutes.

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3 large eggs
• 1 3/4 cups milk
• 3/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted

Here’s how to make your waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures until just blended
4. Preheat waffle iron to medium-high
5. Pour 1/3 cup batter per waffle
6. Cook for 5-6 minutes until golden brown

These waffles are a healthy twist on a classic. Each serving of two waffles has 17g of protein and 5g of fiber. Add warm maple syrup and toasted pecans for extra taste. You can freeze leftovers for up to 3 months for quick, healthy breakfasts.

Nutrient	Amount per Serving
Calories	664
Carbohydrates	59g
Protein	17g
Fat	42g
Fiber	5g
Sugar	8g

Low-Sugar Cheesecake Stuffed Pumpkin Waffles

Want a festive breakfast that’s not too sweet? These waffles are just what you need. They’re made with sugar substitutes, so you can enjoy pumpkin cheesecake flavor without the sugar spike.

This recipe makes 8 waffles, full of fall tastes and a creamy cheesecake center. The trick is using sugar-free options like stevia or monk fruit in both the batter and filling.

For the waffle batter, you’ll need:

• 2 cups all-purpose flour
• 3 tablespoons light brown sugar substitute
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each of nutmeg and ginger
• 1/8 teaspoon cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 cup buttermilk
• 1/2 cup milk
• 4 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 3 egg whites + 1 egg yolk

Here’s how to make these low-sugar waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures until just blended
4. Preheat your waffle iron
5. Pour batter into the waffle iron and cook until golden brown
6. Prepare the cheesecake filling using sugar-free cream cheese and sweetener
7. Stuff cooled waffles with the cheesecake filling
8. Serve and enjoy your guilt-free treat

These reduced-calorie waffles are great for those watching their sugar intake. They’re also perfect for festive breakfast ideas. With just 321 calories and 5g of carbs per serving, you can enjoy fall flavors without hurting your health goals.

Cheesecake Stuffed Greek Yogurt Pumpkin Waffles

Greek yogurt pumpkin cheesecake stuffed waffles are a protein-rich twist on a classic fall treat. By using Greek yogurt instead of some cream cheese, you add more protein. These waffles are both indulgent and nutritious, great for a special breakfast or brunch.

For eight protein-rich waffles, you’ll need:

• 1 cup all-purpose flour
• 1 cup Greek yogurt
• 1/2 cup canned pumpkin puree
• 1/4 cup cream cheese, softened
• 2 eggs
• 2 tablespoons melted butter
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Here’s how to make your Greek yogurt pumpkin cheesecake stuffed waffles:

1. Mix flour, baking powder, pumpkin pie spice, and salt in a bowl
2. In another bowl, whisk Greek yogurt, pumpkin puree, cream cheese, eggs, and melted butter
3. Combine wet and dry ingredients until just mixed
4. Let batter rest for 10-30 minutes
5. Preheat waffle iron for 5 minutes
6. Pour batter onto hot waffle iron
7. Cook for 4-5 minutes or until golden brown

Each waffle has about 229 calories, 56g of carbs, and 1g of protein. The Greek yogurt adds a tangy flavor and creamy texture. It also makes the waffles more nutritious. Use room temperature ingredients for the best results. Enjoy your waffles within 24 hours for the best texture.

Vegan Cheesecake Stuffed Pumpkin Waffle Recipes

Looking for a plant-based breakfast that’s both rich and dairy-free? Vegan pumpkin cheesecake stuffed waffles are the perfect choice. They mix the cozy tastes of fall with the crispy waffle texture. It’s a great treat for a lazy weekend morning.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 3/4 cups non-dairy milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

For the vegan cheesecake filling:

• 8 oz vegan cream cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Here’s how to make your vegan pumpkin cheesecake stuffed waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures
4. Blend cheesecake filling ingredients until smooth
5. Preheat waffle iron and grease lightly
6. Pour batter into waffle iron
7. Add a dollop of cheesecake filling to the center
8. Cook until golden brown

These vegan waffles offer a fun twist on breakfast. They’re tasty and great for those who prefer plant-based breakfast options. With their deep pumpkin flavor and creamy cheesecake center, they’re a fall hit in any home.

Nutrient	Amount per Serving
Calories	386
Carbohydrates	45g
Protein	6g
Fat	20g
Fiber	2g
Sugar	12g

Cheesecake Stuffed Cashew Cream Vegan Pumpkin Waffles

Looking for a dairy-free cheesecake twist for breakfast? Try cashew cream vegan pumpkin cheesecake stuffed waffles. They mix pumpkin’s rich taste with a creamy nut filling, making a great fall treat.

• 2 cups cashews, soaked overnight
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups plant-based milk

Here’s how to make your vegan pumpkin cheesecake stuffed waffles:

1. Drain and rinse the soaked cashews
2. Blend cashews, pumpkin puree, maple syrup, coconut oil, vanilla, and spice until smooth
3. Mix flour, baking powder, and salt in a separate bowl
4. Add plant-based milk to dry ingredients and stir until just combined
5. Preheat your waffle iron
6. Pour a thin layer of batter into the iron
7. Add a dollop of cashew cream filling to the center
8. Cover with more batter and cook until golden

These waffles are rich in texture and taste. Each one has 305 calories, 50.9g carbs, and 7.8g protein. The cashew cream is a luxurious, dairy-free option, making these waffles a guilt-free treat.

Nutrient	Amount per Waffle
Calories	305
Carbohydrates	50.9g
Protein	7.8g
Fat	8.8g
Fiber	6.2g

Cheesecake Stuffed Tofu-Based Vegan Pumpkin Waffles

Try a vegan twist on a classic breakfast with tofu-based vegan pumpkin cheesecake stuffed waffles. It mixes pumpkin and cheesecake flavors with the texture of vegan waffles.

The filling is creamy like cheesecake but dairy-free. You can make these waffles in just 25 minutes. Prep time is 10 minutes, and cooking is 15 minutes.

Here’s what you need for 8 waffles:

• 14 oz silken tofu
• 1 cup vegan cream cheese
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups plant-based milk
• 1/3 cup vegetable oil

Here’s how to make your waffles:

1. Blend tofu, cream cheese, pumpkin, maple syrup, vanilla, and spice until smooth.
2. Mix flour, baking powder, and salt in a bowl.
3. Add milk and oil to the dry ingredients. Stir until combined.
4. Preheat your waffle iron and grease it.
5. Pour a thin layer of batter into the iron.
6. Add a spoonful of tofu-pumpkin mixture to the center.
7. Cover with more batter and cook until golden.
8. Repeat with the rest of the batter and filling.

These waffles are tasty and healthy. Each waffle has about 305 calories, 50.9g carbs, 7.8g protein, and 8.8g fat. They’re full of fiber, potassium, and calcium.

Nutrient	Amount per Serving
Calories	305 kcal
Carbohydrates	50.9g
Protein	7.8g
Fat	8.8g
Fiber	6.2g
Sugar	13.3g

Top your waffles with maple syrup or coconut whipped cream for a special breakfast.

Cheesecake Stuffed Coconut Cream Vegan Pumpkin Waffles

Try a tropical twist on a fall classic with these coconut cream vegan pumpkin cheesecake stuffed waffles. They mix the creaminess of coconut with pumpkin spices for a unique taste. It’s a treat that will excite your taste buds.

This recipe makes 8 delicious waffles, great for a special breakfast or brunch. Here’s what you’ll need:

• 3/4 cup pumpkin purée
• 1 cup coconut cream
• 1/4 cup almond milk
• 3 tablespoons refined coconut oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 1 3/4 cups blanched almond flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons aluminum-free baking powder
• 1/2 teaspoon sea salt
• 1 tablespoon pumpkin pie spice

Here’s how to make your tropical waffles:

1. Mix wet ingredients in a large bowl
2. Combine dry ingredients in a separate bowl
3. Fold dry mixture into wet ingredients until just combined
4. Preheat your waffle iron
5. Pour batter onto the iron and cook until golden brown
6. Repeat with remaining batter

These waffles are a great mix of nutrients. Each one has about 371 calories, 26.2g of carbs, 7g of protein, and 27.8g of fat. They also have lots of vitamins and minerals, like 5820IU of Vitamin A and 173mg of calcium per waffle.

For a guilt-free treat, top your waffles with fresh berries or maple syrup. The coconut cream adds a tropical flavor that goes well with the pumpkin spices. These waffles are a unique and tasty breakfast choice.

Nutrient	Amount per Serving
Calories	371 kcal
Carbohydrates	26.2g
Protein	7g
Fat	27.8g
Fiber	3.8g
Sugar	3.2g

Gluten-Free Cheesecake Stuffed Pumpkin Waffle Recipes

Craving gluten-free waffles with a pumpkin cheesecake twist? These celiac-friendly recipes offer a delicious alternative for those with gluten sensitivities. By using alternative flours, you can create waffles that rival their wheat-based counterparts in taste and texture.

For eight servings of gluten-free pumpkin cheesecake stuffed waffles, you’ll need:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 cup pumpkin puree
• 1/2 cup cream cheese, softened
• 1/4 cup maple syrup
• 2 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Follow these steps to make your gluten-free pumpkin cheesecake stuffed waffles:

1. Mix the gluten-free flour, baking powder, salt, and pumpkin pie spice in a bowl
2. In another bowl, whisk together pumpkin puree, eggs, milk, melted butter, and vanilla
3. Combine wet and dry ingredients until just mixed
4. In a separate bowl, blend cream cheese with maple syrup until smooth
5. Preheat your waffle iron and grease it lightly
6. Pour a small amount of batter into the waffle iron
7. Add a dollop of the cream cheese mixture in the center
8. Cover with more batter and cook until golden brown

These gluten-free waffles are not only delicious but nutritious too. Each serving contains about 284 calories, 24g of carbohydrates, 8g of protein, and 4g of fiber. They’re rich in Vitamin A, providing 3667IU per serving, and offer a good amount of calcium and iron.

Cheesecake Stuffed Almond Flour Pumpkin Waffles

Almond flour pumpkin cheesecake stuffed waffles are a tasty mix of flavor and health. They have a nutty taste that goes well with the creamy filling. Plus, they have only 4g net carbs, making them great for keto, gluten-free, or low-carb diets.

These waffles make 8 servings, each with 201 calories. They have a crispy outside and a soft inside. This is thanks to almond flour, eggs, and cheese. They also have 19.7g of protein, making them a filling breakfast.

To make these tasty waffles, you’ll need:

• 1 3/4 cups super fine almond flour
• 4 large eggs
• 1/3 cup granulated stevia/erythritol blend
• 1/2 cup canned pumpkin puree
• 4 oz cream cheese, softened
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt

Here’s how to make your almond flour pumpkin cheesecake stuffed waffles:

1. Preheat your waffle iron.
2. In a large bowl, whisk together almond flour, sweetener, pumpkin pie spice, baking powder, and salt.
3. In another bowl, beat eggs, pumpkin puree, and cream cheese until smooth.
4. Combine wet and dry ingredients, mixing until well incorporated.
5. Pour batter into the waffle iron and cook until golden brown and crispy.
6. Allow waffles to cool slightly before serving for optimal crispiness.

For a twist, add sugar-free chocolate chips, nuts, or cinnamon to your batter. Top with fresh berries, sugar-free syrup, or homemade whipped cream for a special treat.

Cheesecake Stuffed Oat Flour Pumpkin Waffles

Oat flour pumpkin cheesecake stuffed waffles are a tasty, healthy breakfast. They mix the goodness of oats with the sweet taste of pumpkin and cheesecake. This makes for a gluten-free, whole grain waffle that’s both delicious and nutritious.

These waffles are quick to make, ready in just 25 minutes. You’ll need 15 minutes to prepare and 10 minutes to cook. They make 4 large waffles and have a 4.8 rating from 111 reviews.

Ingredients for 8 Pumpkin Cheesecake Stuffed Waffles:

• 4 1/2 cups (400 grams) oat flour
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice or cloves
• 6 large eggs
• 1 1/3 cups milk of choice
• 1 cup melted coconut oil or 15 tablespoons unsalted butter
• 1 cup (244 grams) packed pumpkin puree
• 6 tablespoons maple syrup
• 2 tablespoons vanilla extract

Step-by-Step Instructions:

1. In a large bowl, whisk together oat flour, baking powder, salt, and spices
2. In another bowl, beat eggs, milk, melted coconut oil, pumpkin puree, maple syrup, and vanilla
3. Pour wet ingredients into dry ingredients and mix until just combined
4. Let batter sit for 5 minutes to thicken
5. Preheat waffle iron and grease with cooking spray
6. Pour batter onto waffle iron and cook for 5-7 minutes until crispy
7. Repeat with remaining batter
8. Serve hot with desired toppings

Each waffle has 289 calories, 7 grams of protein, 7 grams of fat, and 50.4 grams of carbs. These waffles are full of fiber and nutrients, a healthier choice than regular waffles.

Nutrient	Amount per Waffle
Calories	289
Protein	7g
Fat	7g
Carbohydrates	50.4g
Sodium	159.3mg

Top your oat flour pumpkin cheesecake stuffed waffles with maple syrup, nut butter, toasted nuts, or coconut whipped cream. The pumpkin adds vitamin A and antioxidants, making them a nutritious breakfast choice.

Gluten-Free Blend Cheesecake Stuffed Pumpkin Waffles

Enjoy a delicious fall breakfast with gluten-free pumpkin cheesecake stuffed waffles. They mix pumpkin spice with cheesecake in a crispy gluten-free waffle. The gluten-free flour blend makes them light, and xanthan gum adds structure.

• 2 cups gluten-free flour blend
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar

Here’s how to make your waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in another bowl
3. Combine wet and dry mixtures
4. Beat cream cheese with powdered sugar
5. Preheat waffle iron
6. Pour batter, add cream cheese mixture, top with more batter
7. Cook until golden and crispy

The xanthan gum is crucial for texture, like gluten. It makes your waffles fluffy inside and crispy outside. Each waffle has 284 calories, 24g carbs, 8g protein, and 19g fat, making it a great breakfast.

Nutrient	Amount per Waffle
Calories	284 kcal
Carbohydrates	24g
Protein	8g
Fat	19g
Fiber	4g

Seasonal Twists on Cheesecake Stuffed Pumpkin Waffle Recipes

Pumpkin Cheesecake Stuffed Waffles are perfect for any season. They add a festive touch to your breakfast. Let’s look at some tasty ways to enjoy them.

Try Maple Pecan, Apple Cider, or Cranberry Orange for a fall twist. Each recipe makes 8 waffles, great for a family breakfast.

Maple Pecan Pumpkin Cheesecake Stuffed Waffles

This recipe mixes maple syrup with crunchy pecans.

1. Mix 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp pumpkin pie spice, and 1/4 cup sugar.
2. Whisk 2 eggs, 1 3/4 cups milk, 1/2 cup vegetable oil, and 1/4 cup maple syrup.
3. Combine wet and dry ingredients.
4. For filling, blend 8 oz cream cheese, 1/4 cup pumpkin puree, 1/4 cup sugar, and 1/2 tsp vanilla.
5. Pour batter into waffle iron, add filling, cover with more batter.
6. Cook until golden. Top with chopped pecans and extra maple syrup.

Seasonal Flavor	Key Ingredients	Prep Time
Maple Pecan	Maple syrup, pecans	20 minutes
Apple Cider	Apple cider, cinnamon	25 minutes
Cranberry Orange	Cranberries, orange zest	22 minutes

These seasonal twists make your breakfast a special autumn treat. Try different flavors to find your favorite.

Cheesecake Stuffed Gingerbread Pumpkin Waffles

Make your holiday breakfast special with gingerbread pumpkin cheesecake stuffed waffles. They mix warm winter tastes with gingerbread spices. This makes a treat that truly feels like the holiday season.

To make these tasty waffles, you’ll need:

• 1 1/2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup milk
• 1/4 cup molasses
• 2 eggs
• 1/4 cup melted butter
• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar

Here’s how to make your gingerbread pumpkin cheesecake stuffed waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures
4. Beat cream cheese with powdered sugar and pumpkin puree
5. Preheat your waffle iron
6. Pour batter, add filling, and cook until golden

These waffles are a perfect mix of sweet and spicy. The gingerbread and pumpkin cheesecake filling make for a rich treat. Enjoy them warm for a cozy winter breakfast that will wow your guests.

Nutrient	Amount per Serving
Calories	135.52 kcal
Carbohydrates	15.45 g
Protein	2.15 g
Fat	8.14 g
Fiber	0.62 g

Cheesecake Stuffed Eggnog Pumpkin Waffles

Make your Christmas breakfast special with Eggnog Pumpkin Cheesecake Stuffed Waffles. This recipe mixes eggnog’s rich flavor with holiday spices. It makes 16 waffles, great for a big holiday gathering.

To make these tasty waffles, you’ll need:

• 3 cups eggnog
• 3 cups unbleached all-purpose flour
• 2 tablespoons granulated sugar
• 3 eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Here’s how to make the Cheesecake Stuffed Eggnog Pumpkin Waffles:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in a separate bowl
3. Combine wet and dry mixtures until just blended
4. Let the batter rest for 30 minutes
5. Preheat your waffle iron to medium setting
6. Pour batter onto the iron and cook until golden brown
7. Stuff with cheesecake filling
8. Serve warm with maple syrup

These waffles are a holiday dream come true. The eggnog makes them creamy, while pumpkin and spices add a festive taste. Top with maple syrup for a truly special Christmas breakfast.

Cheesecake Stuffed Cranberry Pumpkin Waffles

Take your breakfast to the next level with Cranberry Pumpkin Cheesecake Stuffed Waffles. They mix pumpkin and cranberry sauce for a tart and sweet taste. Great for holiday mornings or a weekend treat, these waffles add a fun twist to breakfast.

Here’s what you’ll need for 6 servings of these tasty waffles:

• 1/2 cup canned pumpkin
• 1 cup buttermilk
• 2 eggs
• 2 tablespoons coconut oil
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cranberry sauce

For the cream cheese filling:

• 2 oz cream cheese
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon vanilla extract

Here’s how to make your Cranberry Pumpkin Cheesecake Stuffed Waffles:

1. Mix the pumpkin, buttermilk, eggs, and coconut oil in a large bowl.
2. In a separate bowl, mix the dry ingredients: flour, sugar, spices, baking powder, and salt.
3. Fold the dry mixture into the wet ingredients until just combined.
4. Blend the cream cheese, confectioners’ sugar, and vanilla for the filling.
5. Preheat your waffle iron and grease it lightly.
6. Pour a small amount of batter onto the iron, add a dollop of cream cheese filling and cranberry sauce, then cover with more batter.
7. Cook for about 2 minutes or until golden brown.

These waffles offer a perfect mix of flavors. The tart cranberry sauce balances the rich pumpkin and cream cheese. Serve with maple syrup or powdered sugar for extra sweetness.

Toppings and Sauces for Cheesecake Stuffed Pumpkin Waffles

Make your pumpkin cheesecake stuffed waffles even better with tasty toppings and homemade sauces. These extras turn your breakfast into a fancy meal.

Homemade Caramel Sauce

A rich caramel sauce makes your waffles even better. Mix 1 cup sugar, 1/4 cup water, and 1/4 cup heavy cream. Cook until it turns golden, then add 2 tablespoons butter for a smooth finish.

Maple Whipped Cream

Whip 1 cup heavy cream with 2 tablespoons maple syrup until it’s soft and fluffy. This topping is light and perfect with the dense waffles.

Candied Pecans

Toast 1 cup pecans with 1/4 cup sugar and a pinch of salt. These crunchy nuts add a nice texture to your soft waffles.

Pumpkin Spice Syrup

Make a syrup by mixing 1 cup water, 1 cup sugar, and 2 teaspoons pumpkin pie spice. Simmer until it thickens. This syrup boosts the fall flavors in your waffles.

Topping	Prep Time	Calories per Serving
Caramel Sauce	15 minutes	103
Maple Whipped Cream	5 minutes	52
Candied Pecans	10 minutes	196
Pumpkin Spice Syrup	20 minutes	64

These homemade sauces and toppings go great with pumpkin cheesecake stuffed waffles. Try different combinations to find your favorite.

Nutritional Information and Moderation

Knowing nutritional facts is critical to a balanced diet. Pumpkin cheesecake stuffed waffles are tasty but need careful eating for health.

Calorie and Macronutrient Breakdown

A single serving of pumpkin cheesecake stuffed waffles has about 398 calories. Here’s what it includes:

Nutrient	Amount
Carbohydrates	6g
Protein	5g
Fat	41g
Saturated Fat	24g

Balancing Indulgence with Healthier Ingredients

To make a healthier version, try using whole grain flour for more fiber. Replace heavy cream with Greek yogurt for more protein. These tweaks improve nutrition without losing flavor.

Portion Control Tips

Here’s how to control portions for healthy eating:

• Use a smaller waffle iron
• Share a waffle with a friend
• Pair half a waffle with fresh fruit
• Freeze extra waffles for later

Pumpkin cheesecake stuffed waffles can fit into a balanced diet if eaten in moderation. Eating them with other nutrient-rich foods makes for a satisfying meal.

The Versatility of Cheesecake Stuffed Pumpkin Waffles

Cheesecake stuffed pumpkin waffles are more than just breakfast. They can be turned into delicious treats for any time of day. With over 130 pumpkin recipes from #PumpkinWeek, these waffles are a standout choice.

Pumpkin Cheesecake Stuffed Waffle Sundaes

Make sundaes with your waffles by adding vanilla ice cream, whipped cream, and caramel sauce. This mix of warm and cold, crispy and creamy is perfect. Top it with crushed pecans for extra crunch.

Pumpkin Cheesecake Stuffed Waffle Trifle

Use leftovers to make a stunning trifle. Layer waffles, whipped cream, and pumpkin cheesecake in a clear bowl. It’s great for holidays or potlucks. Quality ingredients like Dixie Crystals sugar make it even better.

To make eight Cheesecake Stuffed Pumpkin Waffles, you’ll need:
1. 2 1/2 cups all-purpose flour
2. 1/4 cup brown sugar
3. 2 teaspoons baking powder
4. 1 teaspoon baking soda
5. 1 cup pumpkin puree
6. 1 1/2 cups buttermilk
7. 8 oz cream cheese, softened
8. 1/4 cup granulated sugar
9. 1 teaspoon cinnamon