Pumpkin Cheesecake – a delicious recipe with Cream Cheese, Vanilla, White Sugar, Eggs, Pumpkin Puree, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 325 F.
2
2. In the bowl of your stand mixer beat cream cheese (must be room temp or you will get lumps), vanilla and sugar. Blend in 1 egg at a time.
3
3. Remove one cup of the batter and spread it on the bottom of the crust (I used a ten inch crust). Set the crust aside.
4
4. Add pumpkin and spices to the remainder of the cream cheese batter and mix until well blended. Gently add this over the batter already in the crust.
5
5. Bake for about 45 minutes (your bake time will vary, especially if you use an 8 inch crust).
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6. When done and it just barely jiggles in the center remove it from the oven. Allow to cool and then put in fridge for a minimum of 3 hours or overnight.
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7. Add whipping topping, if desired at time of serving.
558
kcal
Calories
42
g
Fat
31
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 packages Cream Cheese (8 Ounce Packages), Room Temperature, 1 teaspoon Vanilla, 1/2 cups White Sugar, 2 whole Eggs, and more.
Yes, Pumpkin Cheesecake 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.
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