How To Make Frozen Pumpkin Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Whipped cream, for topping (optional)
Instructions
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In a medium bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
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In a large bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until well combined.
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In a separate bowl, beat the cream cheese until smooth. Add the pumpkin mixture to the cream cheese and beat until smooth and creamy.
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In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until well combined.
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Pour the mixture over the crust in the springform pan. Smooth the top with a spatula.
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Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
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Before serving, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. Top with whipped cream, if desired.
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Slice and serve the frozen pumpkin cheesecake.
Nutrition
- Calories : 420kcal
- Total Fat : 25g
- Saturated Fat : 15g
- Cholesterol : 93mg
- Sodium : 415mg
- Total Carbohydrates : 46g
- Dietary Fiber : 3g
- Sugar : 26g
- Protein : 5g
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