Everyday Recipes

Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake
Level
Intermediate
Prep
15 minutes
Cook
40 minutes
Servings
16 servings
  • This cheesecake is lightly sweetened and made creamy with La Lechera Sweetened Condensed milk. Add warm spices such as cinnamon and nutmeg and you have a cheesecake that will delight everyone.

Key Ingredients

Ingredients
  • Nonstick cooking spray
  • 1 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 packages (8 ounces each) 1/3 less fat cream cheese, at room temperature
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature

Make It

Step 1

Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick cooking spray.

Step 2

Mix together graham cracker crumbs and butter. Press crumb mixture firmly onto bottom of prepared pan. Bake for 10 minutes or until golden. Remove from oven and allow to cool. Reduce oven temperature to 325° F.

Step 3

Beat cream cheese and pumpkin in a large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy. Beat in sweetened condensed milk, cinnamon, nutmeg and salt on low speed to incorporate. Add eggs one at a time, beating well after each addition. Pour into crust.

Step 4

Bake for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack. Refrigerate for at least 4 hours before serving. Serve with whipped cream, if desired.

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