Pumpkin Cheesecake
Smooth, spiced, and perfectly cozy—this pumpkin cheesecake blends warm fall spices with creamy cheesecake for a rich, lightly sweet dessert that bakes up velvety and irresistible.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
8
Serves: 10
Ingredients
- 8 oz8 oz8 oz Pumpkin Pie Filling (Canned)
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 0.25 tsp0.25 tsp0.25 tsp Ginger, Ground
- 0.125 tsp0.125 tsp0.125 tsp Cloves, Ground
- 12 oz12 oz12 oz Cream Cheese, Full Fat
- 0.5 cup0.5 cup0.5 cup Cane Sugar
- 222 Eggs
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix pumpkin, cinnamon, ginger, and cloves.
- Mix cream cheese, sugar, eggs, and vanilla.
- Add both mixtures together and mix.
- Bake at 300°F for 60 minutes.
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About This Recipe
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Cakes Coconut Free Desserts Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 139 |
| Fat: | 6 g |
| Carbohydrates: | 18 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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