Home » baked goods » Pumpkin Cheesecake

Pumpkin Cheesecake

So in the spirit of Fall, I made this delightful little pumpkin dish! It wasn’t as sweet as I thought it would be, but still awesome! It’s especially delicious with a dollop of whipped cream on the top of it;)

– 2 (8 oz). Packages cream cheese, softened
– 1/2 cup granulated sugar (may increase this to 3/4 cup next time)
– 1/2 tsp. vanilla extract
– 2 eggs
– 1 (9-inch). Prepared graham cracker crust
– 1/2 cup pumpkin purée
– 3/4 tsp. ground cinnamon
– 1/8 tsp. ground cloves
– 1/8 tsp. ground nutmeg
– 1/2 cup homemade whipped cream

Preheat oven to 325F.
In the bowl of your mixer, cream the cream cheese, sugar, and vanilla until smooth. Mix in eggs, one at a time. Remove 1 cup of batter and spread into the bottom of your graham cracker crust. Set aside until ready to use.
Add the pumpkin, nutmeg, cinnamon, and cloves to the remaining cream cheese batter. Stir gently until blended. Carefully spread over the batter in the crust.
Bake in the preheated oven for 35-40 minutes, the center should be almost set. Do a toothpick test to see. It can be a little moist, but the toothpick should mostly come out clean. Allow to cool, then refrigerate it up to 3 hours or overnight is best, before serving. Garnish with the homemade whipped cream 🙂









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