Ingredients for 2 Step Pumpkin Cheesecake
- 1 (8 ounce) package cream cheese, softened
- Canned Pumpkin
- ¾ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 (8 ounce) container whipped topping
- Prepared Graham Cracker Crust
How to Make 2 Step Pumpkin Cheesecake
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together 1 (8 ounce) package of softened cream cheese, 1 (15 ounce) can of pumpkin puree, ¾ cup granulated sugar, and 1 teaspoon pumpkin pie spice until completely smooth and creamy. Use a wire whisk or electric mixer.
- Gently fold in 1 (8 ounce) container of whipped topping until just combined. Be careful not to overmix.
- Pour the mixture into your prepared pie crust.
- Bake for 15 minutes. Then remove from oven and cool completely before refrigerating.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with whipped cream, candied pecans, or a sprinkle of cinnamon before serving.
- Store leftover cheesecake in the refrigerator for up to 3 days.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
109g
Fat
59g
Carbs
13g
