Pumpkin Cheesecake Recipe
Make this Pumpkin Cheesecake in under an hour. This delicious Pumpkin Cheesecake is so easy to make and tastes really good. Try this pumpkin recipe for the holidays.
Servings: 9
Cost: $8.40, $0.93 per Servings
Ingredients
- (2) 8 ounce packages Cream Cheese softened
- ½ cup granulated sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 Premade Graham Cracker Crust (9" crust)
- ¾ cup Canned Pumpkin
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 325 F.
- In a large mixing bowl, beat together (2) 8-ounce packages softened cream cheese, 1/2 cup granulated sugar, and 1/2 teaspoon vanilla until combined. The mixture will be very thick.
- Add 2 eggs, one at a time, mixing completely after each egg is added.
- Remove 1 cup of the cream cheese mixture and spread it into the bottom of 1 premade 9-inch graham cracker crust.
- Add 3/4 cup canned pumpkin, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg to the remaining cream cheese mixture and mix well.
- Carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.
- Bake for 30-40 minutes, being careful not to overcook it. You know it is done when the center is almost set (but still a little jiggly). Once cooked, remove from the oven and let it reach room temperature before you refrigerate (moving it to the fridge too soon could cause it to get soggy).
- Be sure to cheesecake gets well chilled before serving. I like to make mine the day before so it is just right when we're ready to eat it.
Nutrition
Calories: 267kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 205mg | Potassium: 120mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3653IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
