Ingredients for Philadelphia 3 Step Pumpkin Cheesecake
- Philadelphia Cream Cheese
- Canned Pumpkin
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- 2 large eggs
- Graham Cracker Pie Crust
- Whipped topping (such as Cool Whip), for serving
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How to Make Philadelphia 3 Step Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat together 1 (8 ounce) package of cream cheese (softened), 1 (15 ounce) can of pumpkin puree, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg using an electric mixer on medium speed until smooth and creamy.
- Add 2 large eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
- Pour batter into your prepared graham cracker crust (see notes for crust options).
- Bake for 40-45 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Let the cheesecake cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to fully set and the flavors to meld.
- Top with whipped topping (such as Cool Whip) just before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
95g
Fat
76g
Carbs
11g
