Pumpkin Cheesecake

50 min

9 servings

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

  1. Preheat oven to 325° F.
  2. Combine graham wafer crumbs with butter. Press into 9" springform pan.
  3. 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.
  4. 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.