why make this recipe
Pumpkin Cheesecake Dessert combines the rich flavors of pumpkin and cream cheese into a creamy, delightful treat. This dessert is perfect for fall gatherings, holidays, or simply when you crave something sweet and seasonal. It’s a crowd-pleaser that offers a smooth texture and a hint of spice, making it an ideal choice for family dinners or potlucks.
how to make Pumpkin Cheesecake Dessert
Ingredients:
- 1 15-ounce can Pumpkin puree
- 2 tablespoons Brown sugar, light
- 1/2 teaspoon Cinnamon
- 3 teaspoons Pumpkin pie spice
- 2 tablespoons Sugar
- 1 8-ounce tub Whipped topping
- Whipped cream topping (for garnish)
- 1 3/4-ounce package Cheesecake flavor
- 9 Cinnamon flavored graham crackers (1 sleeve)
- Graham cracker crumbs (for crust)
- 4 tablespoons Butter, unsalted
- 1 14-ounce can Condensed milk, sweetened
- 1 8-ounce package Cream cheese
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and sugar.
- Add the cream cheese and condensed milk to the pumpkin mixture and beat until smooth.
- Fold in the whipped topping carefully.
- Pour the pumpkin cheesecake filling into the prepared crust, spreading it evenly.
- Bake in the preheated oven for about 45-50 minutes or until set.
- Allow it to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, top with additional whipped cream and garnish with a sprinkle of cinnamon.
how to serve Pumpkin Cheesecake Dessert
Serve this Pumpkin Cheesecake Dessert chilled. It’s best enjoyed straight from the fridge. You can add extra whipped cream and a light dusting of cinnamon on top for decoration. Pair it with a warm cup of coffee or tea for a cozy experience.
how to store Pumpkin Cheesecake Dessert
Store any leftovers in the refrigerator. Cover it tightly with plastic wrap or transfer it to an airtight container. It is best eaten within 3-4 days for optimal freshness.
tips to make Pumpkin Cheesecake Dessert
- Use room temperature cream cheese for a smoother filling.
- Make sure to mix the ingredients well to avoid lumps.
- You can adjust the spices according to your taste. Add more cinnamon or nutmeg for extra flavor.
variation
For a nutty twist, consider adding crushed pecans or walnuts to the crust mixture. You can also substitute the pumpkin puree with sweet potato puree for a different flavor profile.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
Q: Can I freeze Pumpkin Cheesecake Dessert?
A: Yes, you can freeze it. Just ensure it’s well-covered, and it should be good for up to 2 months. Thaw in the refrigerator before serving.
Q: Is there a way to make this recipe gluten-free?
A: Yes, you can use gluten-free graham cracker crumbs for the crust to keep it gluten-free.
