Pumpkin Cheesecake

Pumpkin Cheesecake Pumpkin Cheesecake
  • 15 min prep
  • 55 minutes
  • 230 calories
  • $1.35
A decadent twist on traditional pumpkin pie. Perfect for holiday entertaining, or any occasion that calls for a delicious cheesecake finish.
  • Vegetarian

Ingredients


Makes: 12 serving

Preparation


  • Crust:
  • 1 1/3 C (330 ml) graham wafer crumbs
  • 2 Tbsp (30 ml) butter, melted
  • Filling:
  • 2 pkgs 8 oz (250 g) cream cheese
  • 1 pkg
  • 3 eggs
  • 1 can 14 oz (398 ml) pure pumpkin
  1. Preheat oven to 325° F (160° C).
  2. CRUST: Combine 1? C (330 ml) graham wafer or gluten-free cookie crumbs with 2 Tbsp (30 ml) melted butter. Press into 9" (23 cm) springform pan, or use 2 premade graham crumb pie shells.
  3. FILLING: Blend 2—8 oz (250 g) pkg cream cheese with cheesecake mix until smooth. Beat in 3 eggs, one at a time. Add 1—14 oz (398 ml) can pure pumpkin and beat until smooth. Pour into crust.
  4. BAKE: Cheesecake: 40 min/Pies: 30 min. Cool to room temperature, then refrigerate before serving.
  5. TIP: Place a pan of water in the bottom of the oven to promote even baking and reduce cracking.
Nutritional Serving Size
Calories 230
Fat 11 g
Saturated Fat 6 g
Transfat 0.1 g
Cholsterol 85 mg
Sodium 270 mg
Carbohydrates 27 g
Fibre 2 g
Sugar 21 g
Protein 7 g

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