Pumpkin Cheesecake
A decadent twist on traditional pumpkin pie. Perfect for holiday entertaining, or any occasion that calls for a delicious cheesecake finish.
Ingredients
- 1 1⁄3 cups graham wafer or gluten-free cookie crumbs
- 1⁄4 cup unsalted butter, melted
- 2 bricks (8 oz/250 g each) light cream cheese
- 1 pkg Pumpkin Cheesecake Mix
- 3 eggs
- 1 can (15 oz/398 ml) pumpkin purée
Preparation
- Preheat oven to 325° F.
- Combine graham wafer crumbs with butter. Press into 9" springform pan.
- Using a stand mixer or hand mixer, beat cream cheese and mix until smooth. Beat in eggs, one at a time. Add pumpkin and beat until smooth. Pour into crust.
- Bake 40 min or until the centre is almost set. Cool to room temperature, then refrigerate before serving.
Nutritional Information
Per serving(1 slice): Calories 350, Fat 17 g (Saturated 9 g, 0.3 0 g), Cholesterol 105 mg, Sodium 290 mg, Carbohydrate 41 g (Fiber 2 g, Sugars 28 g), Protein 8 g.
Tips
Slash prep time and use 2 premade graham crumb pie shells. Add filing; bake 30 min.
Place a pan of hot water in the bottom of the oven to promote even baking. For cheesecake, after 10 min of cooling, gently run a knife around the rim of cheesecake pan to reduce cracking while cooling.