Pumpkin Cheesecake With Sugar Cookie Crust – a delicious recipe with cream cheese, sugar, eggs, pumpkin, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350.
2
Remove 1/2 cup cookie dough from roll and wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4 inch slices and press in bottom and 1/2 inch up sides of ungreased 9 inch springform pan.
3
In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy. Do not overbeat.
4
Beat in eggs just until blended. Add pumpkin and pumpkin pie spice. Beat on low speed just until blended. Pour into cookie crust spreading to cover edge of crust.
5
Bake 42 to 46 minutes or until center is set. Cool 1 hour an run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
6
To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.
604
kcal
Calories
44
g
Fat
43
g
Carbs
13
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 7 ingredients. The key ingredients include: 16 1/2 ounces refrigerated cookie dough, 16 ounces cream cheese, 3/4 cup sugar, 2 eggs, slightly beaten, and more.
Yes, Pumpkin Cheesecake With Sugar Cookie Crust 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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