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!
- Cooking time1 hr
- Prep time30 min
- ServingsPortions 12
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.