Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

For those of us who cannot bake cheesecake but love this classic dessert!

Recipe Summary

prep:
20 mins
additional:
3 hrs 15 mins
total:
3 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.

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  • Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.

  • Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.

  • Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.

  • Chill in the refrigerator until set, 3 to 4 hours.

Nutrition Facts

320 calories; protein 5.2g; carbohydrates 35.3g; fat 18.2g; cholesterol 36.3mg; sodium 388.8mg. Full Nutrition
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Reviews (3)

Most helpful critical review

Rating: 3 stars
10/02/2017
This is a good recipe for those of us who are baking-challenged. It s easy to put together and uses pretty common ingredients in my house. It sets well too. Unfortunately the lemon ruined this for me. I will make this again just without the lemon. Thank you for the recipe. Read More
(3)
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
10/02/2017
This is a good recipe for those of us who are baking-challenged. It s easy to put together and uses pretty common ingredients in my house. It sets well too. Unfortunately the lemon ruined this for me. I will make this again just without the lemon. Thank you for the recipe. Read More
(3)
Rating: 3 stars
09/29/2016
This recipe has potential! I made it as directed first and found it to be lacking in flavor. I ended up adding 1/4 tsp of pumpkin pie spice along with an extra cup (maybe two!) of pumpkin. I just kept adding until it tasted right. (My pumpkin wasn't canned however so that could have affected it. I make my own purée and maybe that's why) try it out!!! Read More
(1)
Rating: 2 stars
11/02/2020
Followed recipe but it didn't thicken up and the kids refuse to eat it. They think it is pumpkin pudding. Read More
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Rating: 2 stars
11/30/2019
I thought I d try this recipe as a change to my previous dish. If I attempt this recipe again (unlikely) I will omit the lemon juice as it overwhelmed the pumpkin flavor. Also the consistency was more like pudding. Will go back to my trued and true recipe. Read More