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Easy Pumpkin Cheesecake

(3 Votes)
SERVES
10
COOK TIME
50 Min
READY IN
50 Min

There's something special about autumn desserts. We sure seem to crave them, especially when the temperature drops and the leaves start to change color. Well, here's a pumpkin cheesecake recipe that doesn't add a lot of work to your busy fall schedule. (And the best part is that you can enjoy this one any time of the year!)

What You'll Need:
  • 1 egg yolk plus 2 whole eggs
  • 1 prepared 10-inch graham cracker pie crust (extra-serving size)
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
What To Do:
  1. Preheat oven to 350 degrees F. Beat egg yolk and brush onto pie crust. Bake crust for 5 minutes; set aside.
     
  2. In a large bowl, combine 2 eggs, cream cheese, and sugar, and beat with an electric beater on medium speed until smooth. Add pumpkin, cinnamon, and ginger and continue beating until well blended.
     
  3. Spoon mixture into prepared pie crust and bake for 40 to 45 minutes, or until set.
     
  4. Let cool, then refrigerate for several hours or overnight.

     
Notes

 

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