This creamy and easy Pumpkin Cheesecake recipe is a must-make dessert for the holidays and a great way to use up leftover canned pumpkin.
One month from now, we’ll be celebrating Thanksgiving. When I walked around the mall last weekend, I noticed all of the stores are decorated for Christmas already. Christmas trees standing tall with decorations for sale. Mannequins wearing holiday sweaters and boots. A sign sitting in the kitchen store window, warning us how many days we have left until Thanksgiving and Christmas (poor Halloween). The mall itself hasn’t gotten ready for Santa yet, but give it another week or two and the mall will be transformed into a winter wonderland. As long as I don’t hear Christmas music before Thanksgiving, I’ll be set.
Every Thanksgiving, I’m not allowed to make dessert. Me, of all people, can’t make dessert for the family because Dad insists he will make the pumpkin pie. Every year I tell him to scale down the recipe to make one pie. Every year he ignores me and makes two pies because both will eventually get eaten. He’ll even do a test run the week before even though he’s been using the same recipe for the past how many years now. You know, just in case this is the year it fails. Every year. Since I’m not allowed to make Thanksgiving dessert, I have to make all of my pumpkin desserts ahead of time to enjoy the season. Since I make cheesecake a lot, it was only fitting that I make a creamy Pumpkin Cheesecake. I do have a no bake pumpkin cheesecake recipe, so it was about time I made a baked version. Whether you make pumpkin cheesecake for Thanksgiving in lieu of pumpkin pie or have leftover canned pumpkin to use up, one bite and this recipe will be your new holiday favorite.
I love this cheesecake recipe because it isn’t very fussy; you don’t need a waterbath nor does it crack unless you bake it too long (if it does crack, fix it with whipped cream). Make sure you use full-fat cream cheese as fat free cream cheese tends to be too runny, resulting in a cheesecake that won’t set up correctly.
Usually I don’t garnish my cheesecake, but homemade whipped cream was calling my name. I dusted it with some cinnamon then drizzled a bit of caramel sauce on top.
Whipped Cream (optional)
Source: Adapted from Taste Of Home
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