Creamy pumpkin spice cheesecake
A delicious cheese cake similar to the ones from the Cheesecake Factory.
Ingredients
1 teaspoon vanilla extract
2 packages cream cheese (softened, 8 oz packages)
1⁄2 cup sugar
2 egg
1 pinch salt
1 teaspoon cinnamon (ground)
1⁄2 teaspoon nutmeg (ground)
1⁄2 tablespoon ginger (ground)
1⁄2 teaspoon clove (ground)
1 can pumpkin (mashed, 15 oz can)
1 package sauce (frozen cranberry-orange sauce, thawed and pureed)
1 pie crust (Graham cracker prepared pie crust)
Instructions
- Preheat oven to 350° F.
- Beat vanilla, cream cheese, and sugar with electric mixer in large bowl until smooth and well blended (medium speed).
- Add one egg at a time, beating well after each addition.
- Mix in pumpkin.
- Add salt, spices, and continue beating until well blended.
- Spread out approximately 3/4 cup pumpkin mixture evenly into crust.
- Pour 1/3 cup cranberry sauce over the pumpkin mixture.
- Top with remaining pumpkin mixture and cranberry sauce.
- Take a knife and swirl the cranberry sauce into the pumpkin mixture without scraping the crust.
- Bake 50 to 60 minutes.
- Cool completely on a wire rack.
Yield
8 servings
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes
Notes
Refrigerate 2 hours or more before serving.
Source
moderate, bake
dairy, dessert, snack
North American recipes
Food in U.S.A.
Food in U.S.A.
Do this at home!