Pumpkin Cheesecake
Creamy pumpkin filling baked in a flaky pastry shell, topped with whipped cream for a delightful dessert.
Creamy pumpkin filling baked in a flaky pastry shell, topped with whipped cream for a delightful dessert.
- Carbohydrate 115.985208290322 g
- Cholesterol 9.8 mg
- Fat 2.60766641025641 g
- Fiber 2.00641660900605 g
- Protein 8.34380923076923 g
- Saturated Fat 1.63707121794872 g
- Serving Size 1 1 recipe (351g)
- Sodium 257.895564102564 mg
- Sugar 113.978791681316 g
- Trans Fat 0.20872891025641 g
- Calories 503 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
As a busy housewife, I rarely have time for elaborate desserts. But when I do, this Pumpkin Cheesecake is my go-to recipe. It's easy to make, always a crowd-pleaser, and perfect for any occasion.
The creamy pumpkin filling is made with just a few simple ingredients: canned pumpkin, cream cheese, sugar, spices, and eggs. It's poured into a flaky pastry shell and baked until golden brown. The result is a rich and decadent dessert that's sure to satisfy your sweet tooth.
I love that this cheesecake is so versatile. It can be served plain, with whipped cream, or with a variety of toppings, such as fruit, nuts, or caramel sauce. It's also a great way to use up leftover pumpkin puree after Halloween.
If you're looking for an easy and delicious pumpkin dessert, this Pumpkin Cheesecake is the perfect recipe. It's sure to become a family favorite!
