Pumpkin Cheese Cake Recipe

Name: Pumpkin Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large graham cracker crust; 1 (20 oz.) can crushed pineapple in juice; 1 (16 oz.) can solid pack pumpkin; 3 eggs; 1/2 tsp. ground ginger; 2 (8 oz.) pkg. cream cheese; 1 c. miniature marshmallows; 1 c. packed brown sugar; 1 tsp. ground cinnamon; 1 Tbsp. vanilla; 3/4 c. Cool Whip

Servings: persons

1 large graham cracker crust
1 (20 oz.) can crushed pineapple in juice
1 (16 oz.) can solid pack pumpkin
3 eggs
1/2 tsp. ground ginger
2 (8 oz.) pkg. cream cheese
1 c. miniature marshmallows
1 c. packed brown sugar
1 tsp. ground cinnamon
1 Tbsp. vanilla
3/4 c. Cool Whip

1
Drain pineapple well, pressing out juice with back of a spoon. Reserve 3/4 cup of juice.
2
Cover pineapple and refrigerate. Combine juice, pumpkin, sugar, eggs, spices and gelatin in saucepan.
3
Simmer on low heat 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy.
4
Gradually beat in warm pumpkin mixture until well blended.
5
Refrigerate overnight. Next day, fold pineapple and marshmallows into Cool Whip and spread over top of pumpkin.
6
Keep refrigerated.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large graham cracker crust, 1 (20 oz.) can crushed pineapple in juice, 1 (16 oz.) can solid pack pumpkin, 3 eggs, and more.

Yes, Pumpkin Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheese Cake

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