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Pumpkin Cheesecake

Photo by Viana Boenzli

The first time I made this pumpkin cheesecake recipe, there were no leftovers to take home...they ate it all! Guess I'll just have to make another one.

Crust:
10 oz graham crackers or gingersnaps
1-1/2 sticks unsalted butter ( melted )
Pumpkin Cheesecake Filling:
1 lb Philadelphia cream cheese ( softened )
3/4 c granulated sugar
16 oz pure pumpkin puree
2 large eggs
1 Tbsp flour
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla extract
Whipped Cream :
1 c heavy cream
2 Tbsp granulated sugar
1 tsp vanilla extract
12
Nutritions

Calories
578

Sodium
211mg
8% DV

Fat
37g
57% DV

Protein
5g
10% DV

Carbs
54g
18% DV

Fiber
3g
12% DV

We have waited all summer for a break in the hot temperatures. Then our thoughts immediately turn to fall and everything pumpkin. We love these mini pumpkin cheesecakes. They are bursting with the delicious combo of pumpkin and cream cheese!

1 cup graham cracker crumbs
3 Tablespoons butter
1 1/2 Tablespoons sugar
1 (8 ounce) cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
12
Melt the butter in a microwave safe bowl. Then add in the graham cracker crumbs and 1 1/2 Tablespoons of sugar. Mix together well and divide evenly into the bottom of 10-12 muffin tin cups that have been...
See the full directions on my site
Nutritions

Calories
205

Sodium
162mg
6% DV

Fat
10g
16% DV

Protein
2g
5% DV

Carbs
22g
7% DV

Fiber
1.0g
4% DV

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