Pumpkin Cheesecake in Pastry Recipe

Name: Pumpkin Cheesecake in Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 frozen puff pastry shells; 1 cup milk; 8 ounces cream cheese, softened; 7 12 ounces canned canned solid-pack pumpkin; ½ cup maple syrup; 3 12 ounces cheesecake flavor instant pudding and pie filling (or vanilla instant pudding, 4-serving size); 2 teaspoons ground cinnamon; 1 teaspoon vanilla; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice

Servings: persons

6 frozen puff pastry shells
1 cup milk
8 ounces cream cheese, softened
7 12 ounces canned canned solid-pack pumpkin
½ cup maple syrup
3 12 ounces cheesecake flavor instant pudding and pie filling (or vanilla instant pudding, 4-serving size)
2 teaspoons ground cinnamon
1 teaspoon vanilla
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

1
Bake puff pastry shells according to package directions.
2
Cool completely.
3
Meanwhile, combine milk, cream cheese, pumpkin, syrup, pudding mix, cinnamon, vanilla, nutmeg, and allspice in food processor; process until smooth.
4
Transfer to medium bowl; cover and refrigerate until ready to serve.
5
When ready to serve, remove top of pastry shell.
6
Spoon about 1/2 cup pumpkin filling into each shell.
7
Sprinkle with additional cinnamon, if desired.

621

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 10 ingredients. The key ingredients include: 6 frozen puff pastry shells, 1 cup milk, 8 ounces cream cheese, softened, 7 12 ounces canned canned solid-pack pumpkin, and more.

Yes, Pumpkin Cheesecake in Pastry 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 Cheesecake in Pastry

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