Pumpkin Cheesecake Recipe
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Blueberries and a basil leaf finishing these servings of pumpkin cheesecake. (Photo by Charlotte Ekker Wiggins)
Pumpkin Cheesecake Recipe
Some years, we saved pumpkin pie for the day after Thanksgiving to have with leftovers. Turkey sandwiches are still a personal favorite. But if you want to have pumpkin for desert on Thanksgiving, this is a lovely lighter option.
Now I make pumpkin pie custard as well as pumpkin cheesecake without a pie crust to save on calories.
If you want to use a pie crust, you can try mini graham cracker crust pies so you have individual servings.
Three ingredients - four if you use a pie crust - and 10 minutes to make. (Photo by Charlotte Ekker Wiggins)
To make, you will need
1 15 oz can of pumpkin
2 tablespoons white sugar
2 teaspoons pumpkin pie spice
1 8 oz cream cheese room temperature
whipping cream (optional)
ground cinnamon (optional)
six mini graham cracker pie crusts (optional)
To make:
Combine pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl. Whip until fluffy.
Spoon into mini crusts or whatever you plan to use to serve.
Top with whipped cream and a pinch of ground cinnamon.
I like to add fresh fruit so this year it’s fresh blueberries.
You can use a variety of fun containers to serve pumpkin cheesecake. (Photo by Charlotte Ekker Wiggins)
Pumpkin cheesecake is very light, perfect to finish off a heavy meal or to make other times of the year.
Don’t think of pumpkin for other seasons?
The Illustrated Encyclopedia has tried and true recipes. (Photo by Charlotte Ekker Wiggins)
The Illustrated Encyclopedia of American Cooking has several delicious options from professional university Extension experts as well as cooks. Finding recipes online can be unreliable so if you don’t have at least one basic printed cookbook in your kitchen, this one is a good start!
