Ingredients for Ray Jenny's Pumpkin Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 4 large eggs
- Heavy Whipping Cream
- 1 (15 ounce) can pumpkin puree
- Vanilla
- Light Brown Sugar
- All Purpose Flour
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- 2 (9-inch) prepared graham cracker pie crusts
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How to Make Ray Jenny's Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in pumpkin puree, pumpkin pie spice, vanilla extract, and salt until just combined.
- Pour the batter evenly into two 9-inch prepared graham cracker pie crusts.
- Place the cheesecakes on a baking sheet to catch any spills.
- Bake for 60-75 minutes, or until the center is just set. The edges will be set, but the center might still jiggle slightly.
- Remove from oven and let cool completely on a wire rack.
- Once cool, run a thin knife around the edges of the cheesecakes to loosen them from the pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Enjoy! Best served chilled.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
156g
Fat
222g
Carbs
25g
