Pumpkin Cheesecake

This Pumpkin Cheesecake combines the creamy richness of traditional cheesecake with the warm, spiced flavors of pumpkin pie. With a smooth texture and a delightful hint of vanilla, this dessert is perfect for fall gatherings or any special occasion. It meets dietary requirements by avoiding sour cream while still delivering a sweet, decadent experience.

Ingredients:

• 16 oz cream cheese, softened
• 1 cup pumpkin pie filling
• 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 pre-made graham cracker crust

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3. Add the pumpkin pie filling, sugar, and vanilla extract to the cream cheese. Mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Stir in the ground cinnamon, nutmeg, ginger, and salt until evenly incorporated.
6. Pour the cheesecake mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
9. Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
10. Slice and serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.