Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 (9-inch) graham cracker crust
- 1 cup whipped cream (for topping)
- Cinnamon or nutmeg (for garnish)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree and blend until fully combined.
- Mix in the powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Pour the mixture into the graham cracker crust, spreading evenly.
- Refrigerate for at least 4 hours (or overnight) until firm.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use full-fat cream cheese for a richer texture.
- Ensure cream cheese is softened to avoid lumps.
- For extra flavor, add cinnamon or nutmeg to the whipped cream.
- Dairy-free? Use vegan cream cheese and coconut whipped cream.
- Gluten-free? Swap for a gluten-free graham cracker crust.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg