Medium

Easy Pumpkin Cheesecake

Name: Easy Pumpkin Cheesecake
Prep time: 15 min
Cook time: 53 min
Total time: 68 min
Yield: 4 servings
Ingredients: 2 , 8 ounce; 0.75 cups white sugar; 1 , 15 ounce; 1.25 teaspoons ground cinnamon; 0.5 teaspoons ground ginger; 0.5 teaspoons ground nutmeg; 2 large eggs; 0.25 teaspoons salt; 2 , 8-inch

Total Time

1h 8m

15m prep · 53m cook

Servings

4 people

Rating

—

Difficulty

Medium

4 views

🥬 Vegetarian 🌾 Gluten-Free ☪️ Halal ✡️ Kosher

This easy pumpkin cheesecake recipe makes enough spiced pumpkin filling for two graham cracker crusts. I'm so glad my mother gave me this easy recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

Gluten-Free Dessert Fried asian chinese sweet spicy savory umami sugary european halal kosher french main processed_meat

Ingredients

2 , 8 ounce
0.75 cups white sugar
1 , 15 ounce
1.25 teaspoons ground cinnamon
0.5 teaspoons ground ginger
0.5 teaspoons ground nutmeg
2 large eggs
0.25 teaspoons salt
2 , 8-inch

Instructions

1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2

Beat cream cheese and sugar together until combined; add pumpkin and spices. Beat in eggs one at a time. Add salt; beat until creamy.
3

Pour the mixture evenly into the two prepared crusts.
4

Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes. Let cheesecake cool completely in the pan on a wire rack. Refrigerate at least 4 hours before serving for best results.