I am NOT a pumpkin pie fan. It’s a texture thing for me. However, I can usually eat anything else with pumpkin in it, just not pumpkin pie. When I saw this recipe for pumpkin cheesecake at My Sisters Cucina, I thought that I could do that. Rachel at My Sisters Cucina actually got the recipe from The Cooking Divas.
This recipe looked quick and easy, but would give you that fall flavor without it being the traditional pumpkin pie. I mean how could you loose with CHEESECAKE. This will now be my replacement for pumpkin pie. It was yummy.
I dressed up a piece for my picture with a little cream on top. I have to tell you that the cream took away from the taste of the cheesecake. In my opinion, this cheesecake tasted better without the frills, just o natural.
Also, I like it easiness of the premade graham cracker crust, but I don’t think it did the cheesecake filling any favors. It didn’t add the that wonderful flavor, so next time I am going to make it with a ginger snap crust. That would be perfection. This cheese cake also turned out perfect. No water bath needed and it was nice and smooth with now cracks. I cooked it the exact 40 minutes.
- 1 graham cracker crust
- 12 oz. of cream cheese, softened
- 1/2 cup sugar
- 1 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 2 eggs
- Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended.
- Pour into crust. Bake at 350 degrees for 40 minutes. Cool.
- Refrigerate for at least 3 hours.