pumpkin cheesecake
This Pumpkin Cheesecake is a creamy, smooth, and flavorful dessert perfect for fall celebrations, made with real pumpkin and traditional spices in a buttery pie crust.
Ingredients
Main Ingredients
- 1.25 cups granulated sugar
- 16 ounces cream cheese softened
- 1 cup pure pumpkin
- 3 large eggs lightly beaten
- 2 teaspoons vanilla extract pure
- 2.5 teaspoons pumpkin pie spice
- 2 prepared pie crusts pie crust
Instructions
Preparation Steps
- Preheat the oven to 350°F.
- Place one prepared pie crust into a 7-inch pie pan and bake for 10 minutes. Allow the crust to cool completely.
- In a large bowl, beat the cream cheese with a hand mixer until smooth.
- Add pumpkin, sugar, eggs, vanilla, and pumpkin pie spice to the cream cheese mixture and mix well.
- Pour the filling into the cooled pie crust.
- Roll out the second pie crust on a lightly floured surface. Using leaf-shaped cookie cutters, cut out leaf shapes from the dough.
- Press the leaf shapes gently onto the rim of the filled pie, ensuring they bond with the crust.
- Brush a beaten egg over the leaves and sprinkle raw sugar on top.
- Bake the pie at 350°F for 45-50 minutes. If the leaves brown too quickly, cover the edge of the pie with foil and continue baking until done.
- Chill the cheesecake for at least 2 hours before serving. Store covered and refrigerated.
Notes
This pumpkin cheesecake pie is an excellent dessert for Thanksgiving or any fall occasion. For best results, use fresh pumpkin pie spice and allow it to chill thoroughly before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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