Print

Pumpkin Cheesecake Pecan Stuffed Waffle

About 4 stuffed waffles
  • Pumpkin Waffle Batter (see recipe below)
    Filling per waffle
  • 1/4 cup refrigerated no-bake cheesecake filling
  • 3 tablespoons chopped pecans

Prepare waffle batter as directed. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes.

Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Spoon cheesecake filling onto batter leaving a thin margin around edge. Scatter pecans over cheesecake. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.

Pumpkin Waffle Batter

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Mix flour, sugar, cornstarch, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl; reserve. Whisk pumpkin and eggs in a medium bowl. Add milk, oil, and vanilla to pumpkin mixture and whisk until blended. Add pumpkin mixture to dry ingredients and stir until smooth.

Click here for more information on our Presto® Stuffler® stuffed waffle maker.

Pumpkin Cheesecake Pecan Stuffed Waffle