Are you craving something sweet and creamy for dessert? Look no further than this easy pumpkin cheesecake recipe with condensed milk. It’s the perfect dessert to enjoy during the fall season, and it’s so simple to make that even novice bakers can create a delicious dessert that will impress their friends and family.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 packages (8 oz each) cream cheese, softened
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 pre-made graham cracker crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the cream cheese until fluffy.
- Add condensed milk, pumpkin puree, cinnamon, ginger, cloves, and salt, and beat until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Pour the mixture into the graham cracker crust.
- Bake for 35-40 minutes or until the center is set.
- Remove from the oven and let it cool completely.
- Refrigerate for at least 2 hours before serving.
Nutritional Information
Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 360
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Sodium: 350mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Total Sugars: 28g
- Protein: 7g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Chilling Time: 2 hours
Total Time: 2 hours and 50 minutes
Equipment
- Large mixing bowl
- Electric mixer
- 9-inch springform pan
- Baking sheet
Serving Suggestions
This pumpkin cheesecake is delicious on its own, but you can also serve it with whipped cream, caramel sauce, or a drizzle of chocolate sauce.
Variations
If you want to switch things up, try adding a layer of pecans or walnuts to the crust or topping the cheesecake with a streusel topping made of flour, brown sugar, and butter. You can also add a tablespoon of vanilla extract or a splash of bourbon to the filling for an extra kick of flavor.
Substitutions
If you don’t have a pre-made graham cracker crust, you can make your own by crushing graham crackers and mixing them with melted butter and sugar. You can also substitute the pumpkin puree with sweet potato puree or butternut squash puree.
Storage
You can store leftover pumpkin cheesecake in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or aluminum foil to prevent it from drying out.
Tips
- Make sure your cream cheese is softened before starting the recipe to ensure a smooth and creamy filling.
- Bake the cheesecake on a baking sheet to prevent any spills or leaks.
- Don’t overmix the filling once you add the eggs to prevent the cheesecake from cracking.
Notes
This recipe yields 8 servings of pumpkin cheesecake.
Frequently Asked Questions
Can I freeze this pumpkin cheesecake?
Yes, you can freeze this pumpkin cheesecake for up to 2 months. Make sure to wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Can I use a different type of crust?
Yes, you can use a different type of crust such as a chocolate cookie crust or a vanilla wafer crust.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. Just make sure to roast and puree the pumpkin before using it in the recipe.
This easy pumpkin cheesecake recipe with condensed milk is the perfect dessert to enjoy during the fall season. It’s creamy, delicious, and so simple to make that even novice bakers can create a dessert that will impress their friends and family. Whether you serve it on its own or with a dollop of whipped cream, this pumpkin cheesecake is sure to be a hit. So what are you waiting for? Give this recipe a try and enjoy a delicious dessert that will have everyone asking for seconds!