Description
This pumpkin cheesecake recipe has just the right amount of pumpkin flavor. It is the perfect Holiday dessert.
Ingredients
Crust:
- 2 cups Ginger Snap cookie crumbles
- 2 Tbsp. butter, softened
Cheesecake Filling:
- 5 (8 ounce) whipped cream cheese
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons vanilla extract
- 1/4 teaspoon salt
- 5 large eggs
Pumpkin Pie Filling:
- 1 (15 ounce) can Libby’s 100% pure Pumpkin
- 1 (12 ounce) can 2% low-fat Carnation Evaporated Milk
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
Crust:
- Preheat oven to 400 degrees.
- Grease a 9-inch spring-form pan with cooking spray.
- Crumble cookies in a food processor until fine.
- Transfer crumbs to a small bowl and fork in softened butter until crumbled.
- Pat crumbs onto the bottom of the prepared spring-form pan.
- Bake for 5 minutes and then remove from oven.
Cheesecake Filling:
- Reduce heat to 325 degrees.
- Add whipped cream cheese to a large bowl.
- Add 1/4 cup sugar and the next 4 ingredients(1/4 cup sugar through salt);beat well. Add eggs, 1 at a time, beating well after each addition.
- Pour the cream cheese filling over prepared crust in spring-form pan.
Pumpkin Pie Filling:
- Beat eggs in a medium bowl. Stir in pumpkin and salt, cinnamon, ginger, and cloves.
- Gradually stir in milk.
- Spoon 1/4 cup pumpkin mixture over cream cheese filling and whirl in together using the tip of a knife. Repeat until swirled in total of 2 cups of pumpkin mixture.
- Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set.
- Remove cheesecake from oven and cool to room temperature.
- Cover and chill for at least 8 hours.
- Before serving, carefully remove cheesecake from spring-form pan by running blunt knife along the sides of the cheesecake to release from the spring-form mold.
- Serve with fresh whipped cream.
Notes
Serving size: 1/18 slice
Calories: 243
Fat: 8 g
Protein: 5 g
Carbohydrate: 21 g