Pumpkin Cheesecake With A Twist Recipe

Name: Pumpkin Cheesecake With A Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium-sized Sugar Pumpkin; 12 ounces, weight Reduced Fat Cream Cheese, At Room Temperature; 1/4 cups Sugar; 1 teaspoon Vanilla Extract; 2 whole Large Eggs; 1 pinch Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/8 teaspoons Ground Cloves; 12 whole Vanilla Wafer Cookies; Caramel (optional); Whipped Cream (optional)

Servings: persons

1 whole Medium-sized Sugar Pumpkin
12 ounces, weight Reduced Fat Cream Cheese, At Room Temperature
1/4 cups Sugar
1 teaspoon Vanilla Extract
2 whole Large Eggs
1 pinch Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/8 teaspoons Ground Cloves
12 whole Vanilla Wafer Cookies
Caramel (optional)
Whipped Cream (optional)

1
For the homemade pumpkin puree:
2
Preheat oven to 400 F. Line a baking sheet with parchment paper; set aside.
3
Cut a hole in the center of the pumpkin to remove the stem (discard the stem). Slice the pumpkin in half. Remove seeds and fiber. Place the pumpkin halves on the baking sheet cut side down and bake in the oven for 30-45 minutes or until it is fork tender. Remove from oven.
4
Let the pumpkin cool and scoop out the flesh. Add flesh into a blender or food processor and process until creamy smooth. Refrigerate until ready to use.
5
For the cheesecake:
6
Preheat oven to 300 F. Line a standard size muffin tin with 12 muffin foil liners and lightly spray with cooking spray.
7
In a medium bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, eggs and salt and beat until combined. Mix in pumpkin, cinnamon, nutmeg and cloves.
8
Place a vanilla wafer in the bottom of each muffin liner and top with cheesecake batter. Spoon batter evenly among the muffin cups and smooth the top.
9
Bake, rotating pan halfway through, until filling is set, about 22-24 minutes. Remove from oven. Let the cakes cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

1377

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 12 ingredients. The key ingredients include: 1 whole Medium-sized Sugar Pumpkin, 12 ounces, weight Reduced Fat Cream Cheese, At Room Temperature, 1/4 cups Sugar, 1 teaspoon Vanilla Extract, and more.

Yes, Pumpkin Cheesecake With A Twist 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 With A Twist

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