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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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  • cooktimeCooking time1 hr
  • preparation timePrep time30 min
  • servingsServingsPortions 12
brunch
Dessert
American
Cake
recipe image Pumpkin Cheesecake
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
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly into cupcake holders and into a cupcake tin.
  3. 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.
  4. Bake in the preheated oven until firms a bit and has a good golden brown color, about 60 minutes.
  5. 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.
  6. Allow the cheesecakes to cool overnight before serving.
  7. Decorate with the creamy frosting and a sprinkle of cinnamon.
Violife

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