Pumpkin cheesecake is a delicious variation of the classic cheesecake, very popular especially during the autumn season and on holidays like Thanksgiving in the United States. Its origin lies in North American tradition, where pumpkin, a central ingredient in many autumn recipes, is incorporated into the cheesecake to give it a smooth and spicy flavor. In several Latin American countries, although cheesecake is not as traditional, this preparation may be known simply as "pumpkin cheese cake" or "pumpkin pie with cheese." The recipe fuses the creamy texture of the cheese with the sweetness and typical spices of pumpkin, creating a comforting and highly appreciated dessert.
Pumpkin cheesecake in 2 steps
How to Make Pumpkin Cheesecake in 2 Steps
Ingredients: Cream cheese, canned pumpkin, sugar, pumpkin pie spice, whipped topping, prepared graham cracker crust.
Step 1: Beat the cream cheese, pumpkin, sugar, and pumpkin pie spice mix in a large bowl with a wire whisk or electric mixer until smooth. Gently fold in the whipped topping to maintain the airy and creamy texture.
Step 2: Pour the mixture over the prepared graham cracker crust and refrigerate for three hours or until the cheesecake is completely set. Decorate as desired before serving and store the rest of the cake in the refrigerator to maintain its freshness.
Ingredients (6)
- Cream Cheese
- Canned Pumpkin
- Sugar
- Pumpkin Pie Spice
- Whipped Topping
- Prepared Graham Cracker Crust
Instructions (9 steps)
- 1 Beat the cream cheese
- 2 pumpkin
- 3 sugar
- 4 and pumpkin pie spice blend in a large bowl with a wire whisk or an electric mixer until smooth
- 5 Gently fold in the whipped topping
- 6 Spoon into the crust
- 7 Refrigerate for three hours or until set
- 8 Garnish as desired
- 9 Store the remaining cheesecake in the refrigerator
Nutritional Information
Calories:
383 kcal
Protein:
0g
Carbohydrates:
59g
Fat:
37g
Azúcar:
0g
Sodio:
9mg