EASY PUMPKIN PIE CHEESECAKE RECIPE

By
Jodie Lawrence
-
0
333

HOW TO MAKE IT :  

    1. Preheat oven to 325°F.
    2. In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
    3. Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
    4. Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
    5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
    6. Serve with whipped cream, if desired!

NOTES

Leftovers: Store in an airtight container for up to 5 days in the fridge.

Make Ahead: Yes, you can make this pumpkin cheesecake ahead of time. Store it wrapped tightly in saran wrap until ready to serve.

Freeze: Yes, you can freeze this cheesecake! Allow to thaw in the fridge for 24 hours before serving.

NUTRITION INFORMATION:

YIELD:

 8

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 202TOTAL FAT: 8gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 50mgSODIUM: 138mgCARBOHYDRATES: 29gFIBER: 1gSUGAR: 17gPROTEIN: 3g

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