Halloween

Pumpkin Cheesecake

Irresistible pumpkin cheesecake! This seasonal dessert combines the flavor of pumpkin, cream cheese and spices. Prepare for your fall gatherings. Must-try!

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Cooking time1 hr
Prep time30 min
DifficultyMedium
ServingsPortions 12

brunch

Dessert

American

Cake

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INGREDIENTS
DIRECTIONS

For the base:

1 ½ graham cracker crumbs
⅓ cup butter or margarine, melted
3 tablespoons sugar

For the filling:

4 pkg (8 ounce) Violife brick Cream Cheese, softened at room temperature
1 cup sugar
1 teaspoon vanilla
4 eggs
2 tbsp Pumpkin spice mix (cinammon, ginger, nutmeg)
15 oz can pumpkin puree

For garnishing:

1 pkg Violife brick Cream Cheese, softened at room temperature
3 tbsp maple syrup

Preheat the oven to 325 degrees F (165 degrees C).
Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly into cupcake holders and into a cupcake tin.
Beat the cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Fold in the pumpkin puree and spices. Pour over crust.
Bake in the preheated oven until firms a bit and has a good golden brown color, about 60 minutes.
Meanwhile, whisk the creamy and the maple syrup for the frosting and place in a piping bag with a nozzle of your choice. Place in the fridge to set.
Allow the cheesecakes to cool overnight before serving.
Decorate with the creamy frosting and a sprinkle of cinnamon.