Creamy Pumpkin Cheesecake
Thanksgiving is a week away. Do you often find yourself in a situation where you put all your time and effort into creating the most amazing turkey and side dishes but run out of time (and effort) for your dessert? I have. Numerous times. There’s been times when I have my husband make a dessert run to whatever grocery or bakery happens to be open during the holiday to pick something up. It was stressful.
I’ve been able to manage my time by incorporating simple recipes that come together in under an hour. One of my favorites is this creamy pumpkin cheesecake.
This recipe only takes a few minutes to prep. Because I’m not really into pies, I like to have a creamy pumpkin cheesecake as a sweet ending to my Thanksgiving spread.
Wishing you a safe and happy Thanksgiving Day! Enjoy!
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Creamy Pumpkin Cheesecake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
Ingredients
Nonstick cooking spray
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 packages (8 ounces each) 1/3 less fat cream cheese, at room temperature
1 cup canned 100% pure pumpkin
1 cup sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs, at room temperature
Instructions
Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick cooking spray.
Mix together graham cracker crumbs and butter. Press crumb mixture firmly onto bottom of prepared pan. Bake for 10 minutes or until golden. Remove from oven and allow to cool. Reduce oven temperature to 325° F.
Beat cream cheese and pumpkin in a large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy. Beat in sweetened condensed milk, cinnamon, nutmeg and salt on low speed to incorporate. Add eggs one at a time, beating well after each addition. Pour into crust.
Bake for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 4 hours before serving. Serve with whipped cream, if desired.
