With Thanksgiving just around the corner, our Pumpkin Cheesecake recipe will be a show stopper on your Thanksgiving spread. Our Pumpkin cheesecake combines the pumpkin pie with creamy cheesecake. This recipe comes just in time for your Thanksgiving spread. Serve with Best Choice whipped topping.
2 (8 oz) packages Best Choice cream cheese, room temperature
1/2 cup Best Choice granulated sugar
1 teaspoon Best Choice vanilla extract
2 large Best Choice eggs
1/2 cup Best Choice pumpkin puree
2 teaspoons Best Choice pumpkin spice
1 (9-inch) Best Choice graham cracker crust
Best Choice whipped topping
Preheat oven to 325°F.
Combine cream cheese, granulated sugar, and vanilla extract in a large bowl and beat until well incorporated. Slowly, blend in eggs one at a time, until the mixture is smooth.
Remove about 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust. Set to the side.
Add the pumpkin puree and pumpkin spice and blend into the cheesecake batter. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
Bake in preheated oven for 35 to 40 minutes, or until the center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
Serve with whipped cream, if desired!