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
Advertisement

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.

    Advertisement
  • 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
Advertisement