Follow these steps for perfect results
Philadelphia Cream Cheese
softened
canned pumpkin
sugar
vanilla
ground cinnamon
ground cloves
ground nutmeg
eggs
graham cracker pie crust
whipped topping
thawed
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine softened cream cheese, canned pumpkin, sugar, vanilla, ground cinnamon, ground cloves, and ground nutmeg.
Beat with an electric mixer on medium speed until well blended and smooth.
Add eggs to the mixture.
Beat until just blended, being careful not to overmix.
Pour the cream cheese mixture into the graham cracker pie crust.
Bake in the preheated oven for 40 minutes, or until the center is almost set.
Remove from oven and let cool completely.
Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set fully.
Before serving, top with thawed whipped topping.
Slice and serve chilled.
Store any leftover cheesecake in the refrigerator.
Expert advice for the best results
Do not overmix the batter after adding the eggs to prevent cracking.
Let the cheesecake cool slowly to minimize cracking.
Use room temperature cream cheese for a smoother batter.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with cinnamon or cocoa powder. Garnish with whipped cream swirls and a cinnamon stick.
Serve chilled with a dollop of whipped cream.
Pair with fresh berries or a fruit compote.
Sweet and bubbly, complements the sweetness of the cheesecake.
Discover the story behind this recipe
Popular dessert during fall and Thanksgiving
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