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–+ servings

Pumpkin Cheesecake

300kcal
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Prep 1 hour 30 minutes
Cook 45 minutes
Total 2 hours 15 minutes
Servings 1

Ingredients

Crust
  • 2 1/4 cup graham cracker crumbs
  • 3/4 cup melted butter
  • 1/2 cup white sugar
Filling
  • 3 cream cheese (bricks, softened ( 8oz, 250 g))
  • 3/4 cup of white sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 can pumpkin filling, unseasoned
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom

Method

  1. Mix your crust ingredients and press into a greased springform pan. Try and go about 1/3 of the way up the pan on the edges.
  2. Bake at 325 for about 10 minutes.
  3. Remove pan and drop temp down to 300.
  4. In a stand mixer, beat sugar and cream cheese till creamy
  5. Add eggs, one at a time.
  6. Add vanilla.
  7. Add pumpkin mix and remaining spices. Mix well.
  8. Pour mixture into pan and bake at 300 for about an hour, until it has a nice brown crust on the top.
  9. Run knife around the pan before allowing to cool.
  10. Cool in the fridge for at least 4 hours before serving.

Nutrition

Calories300kcal

Notes

  • Top with whipped cream before serving.
  • Ignore the white flecks of cream cheese in my pic. I hadnt warmed it up enough to blend properly. You want that cream cheese to be room temp.

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