Quick and Easy Pumpkin Cheesecake

pumpkin cheesecake2

Earlier this week I shared my new favorite cheesecake recipe. I wanted to show you how a few little changes could take this from a regular cheesecake to a pumpkin cheesecake!

If you have never had a pumpkin cheesecake you are really missing out in the dessert department. My sister in law introduced me to them one Thanksgiving and I have been obsessed ever since then.While hers is fantastic it has dairy in it, and as you all know dairy and me just don’t mix for so many reasons. This recipe was my solution to appeasing my pumpkin cheesecake cravings!

It is super simple to make! All you need to do is follow the directions for this quick and easy cheesecake. Add in 3 Tbsp of pumpkin puree and 1 tsp of pumpkin pie spice and mix well before you pour it in the graham cracker shell.  I would bake it a little longer  ( mine needed it – thats why it looks a little wet) and put it on a tin foil covered cookie sheet to bake in the oven. Mine overflowed just a little bit so putting it on that cookie sheet will cover you just in case it does. That is it!

Crazy Easy! Super Yummy!  Give it a try and let me know what you think!

6 comments

  1. This sounds epic! I’m going to make it for Thanksgiving!

  2. I love this adaptation of my recipe! Will definitely be making this. Thanks for sharing it and for linking back to my site :)

    • Thanks for a great recipe! I have been telling everyone I know to go and check out your site and get this recipe for the cheesecake! I cant wait to try out more of your recipes!

  3. I want to make this for Christmas. Did you leave the lemon out? And how much longer did you cook it for?

    • I didnt leave the lemon out and I think I cooked it for an extra 10 minutes. You just have to keep an eye on it. I took mine out when it didnt look so “wet” on top. I hope you enjoy it!! I loved it and I think I am going to make it for Christmas too!!

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