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Pumpkin Cheese Cake

Switch up your traditional pumpkin pie Thanksgiving dessert with Ventray's Pumpkin Cheesecake recipe.

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Ingredients

  1. 1 ½ cup graham cracker crumbs
  2. ¼ cup sugar
  3. 1/3 cup butter melted
  4. 1 tsp pumpkin pie spice
  1. 3 package (250g) cream cheese (room temperature)
  2. 1 cup brown sugar
  3. 1 can (15 ounces) pumpkin
  4. 1/3 cup heavy cream
  5. 1 tsp vanilla extract
  6. 1 ¼ tsp ground cinnamon
  7. ½ tsp ground nutmeg
  8. 3 large eggs

Equipments

  1. 9-inch springform pan

Directions

  1. Combine graham cracker crumbs with pumpkin spice, sugar and butter, mix well and press onto bottom of 9-inch springform pan
  2. In Ventray Stand Mixer, beat cream cheese with brown sugar until smooth
  3. Beat in pumpkin, spice, cream, until just combined over low speed
  4. Add in eggs one at a time beat over low speed until just mixed.
  5. Tap Ventray mixing bowl a few times to release any air bubbles

Oven Directions

  1. Preheat oven to 350° F
  2. Bake cheesecake crust for 7-10 minutes until set
  3. Set aside cool for 10-15 minutes while you make your cheesecake filling
  4. Bake cheesecake for 50 minutes or until centre is set
  5. Remove cheesecake from oven and let it cool for 1.5-2hr, refrigerate over night

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