Why settle for pumpkin pie when ultra-creamy pumpkin cheesecake is just as easy to make? Grab some pumpkin purée and cream cheese, and let's talk.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin puree
1/2 cup brown sugar
1 tsp. vanilla
2 egg s
1 (6 oz.) ready-to-use graham cracker crumb crust (or make your own)
Add To Shopping List
Let's Make It
Preheat oven at 325 degrees.
Beat cream cheese, pumpkin, sugar, and vanilla together until well-blended. Add two eggs and mix in well.
Pour cheesecake mixture onto graham cracker crust, and bake at 325 for 55 minutes (or until the center feels almost set).
Take cheesecake out of oven and let cool, then refrigerate for at least four hours before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.