Ray & Jenny's Pumpkin Cheesecake Recipe

Name: Ray & Jenny's Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cream cheese (warm in microwave for easier blending); 6 eggs; ½ cup heavy whipping cream; 1 (15 ounce) can pumpkin puree; 1 teaspoon vanilla; 1 cup light brown sugar; ½ cup all-purpose flour; 1 pinch salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 2 (10 inch) pie crusts (I use Keebler Ready Crust Graham)

Servings: persons

2 lbs cream cheese (warm in microwave for easier blending)
6 eggs
½ cup heavy whipping cream
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
1 cup light brown sugar
½ cup all-purpose flour
1 pinch salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 (10 inch) pie crusts (I use Keebler Ready Crust Graham)

1
Preheat oven to 350F.
2
In large bowl, mix together all of the above ingredients and mix well until evenly blended together.
3
Pour the mixture evenly into the two pie crusts (don't overfill, centers will rise in the oven).
4
Place cheesecakes on baking sheet and bake in oven for 1 hour 15 minutes.
5
Remove from the oven.
6
Use a knife to loosen the sides of the pie crusts from their pans (this will help prevent the cheesecakes from splitting down the middle).
7
Cool the cheesecakes to room temperature.
8
8Once cooled, place cheesecakes into the refrigerator.
9
Make the cheesecakes up to 2 weeks in advance, they taste better with time!
10
Enjoy -- .

1363

kcal

Calories

103

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: 2 lbs cream cheese (warm in microwave for easier blending), 6 eggs, ½ cup heavy whipping cream, 1 (15 ounce) can pumpkin puree, and more.

Yes, Ray & Jenny's 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.

Ray & Jenny's Pumpkin Cheesecake

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