Forget wasting time and money at the Cheesecake Factory! This holiday season, you can make your own delectable cheesecakes from home, and we promise, it’s not anywhere near as difficult as those Cheesecake Factory employees want you to think it is! Even better, we’re whipping up your favorite flavor! That’s right, pumpkin!
Here is our favorite homemade cheesecake recipe yet, the Pumpkin Spiced Cheesecake! And tossing it together, is seriously a piece of cake! (You can thank us later.)
All you’ll need is two 8oz. packages softened cream cheese, three-fourth cup of sugar, two eggs, one pre-made pie crust in aluminum pie tin, a half cup of pumpkin purree, and two tsp. pumpkin pie spice extract
First, Preheat oven to 300 degrees. Combine both packages of pre-softened cream cheese with the sugar, and blend heavily. Once your cream cheese and sugar combo is well-mixed, crack in just one egg, and stir. When this is well-combined, crack in your second egg and stir.
Pour only half your cream cheese batter into the pie tin, smoothing evenly across the bottom. In the bowl with the remaining half of your cream cheese batter, add in pumpkin puree and pumpkin spice extract, combining evenly.
Now, scoop out all your cream cheese/pumpkin puree batter on top of your first cream cheese layer. Slide in oven and bake for 50 minutes, or until the top is a nice golden brown.
Jumble Joy Pro Tip: Watch that the edges aren’t getting too dark. If so, pull out at at once
Let the pie gradually cool for one hour at room temperature, but with the oven door open. After this period, refrigerate the pie for 3 hours.
When you’re ready to serve, top with whip cream, ice cream, and cinnamon! It’s a fall party in your mouth!
