Thanksgiving In Nalls’ Kitchen!
7310 Beulah Street, Franconia, VA 22315
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Pumpkin Spice Cheesecake
The pumpkin replaces any egg in this cheesecake, and you can easily make it gluten-free with some crust gluten-free graham crackers of gingerbread cookies for the crust. Plus, with the right substitutions (we used So Delicious’ Pumpkin Spice Coconut Milk), you can have a vegan cheesecake to pair with that tofurkey!
16 oz reduced fat cream cheese
¾ cup sugar
2 Tbsp corn starch
2 tsp pumpkin pie spice
¼ tsp Kosher salt
¾ cup pumpkin spice flavored creamer
1 Tbsp vanilla extract
½ cup pumpkin puree (make your own!)
6 oz of gingerbread cookies, gingerbread snaps, or graham crackers, finely crumbled
6 Tbsp butter, melted
Preheat oven to 325 degrees F.
In a bowl, mix together cookie crumbles with melted butter. Then press mixture into the bottom and sides of a cheesecake pan or cake pan.
In a separate bowl, cream together cream cheese, sugar, corn starch, pumpkin pie spice and salt until completely incorporated and the batter is light and fluffy. Stir in creamer, vanilla and pumpkin puree and mix until fully blended.
Pour over your crust and then bake in oven at 325 for 30 minutes. When your cheesecake is done, the center will jiggle when you tap on the pan, but you’ll have about ½ inch to and inch ring around the edge that will hold firm. Remove from oven and cool at room temperature, before cooling in the fridge for at least 2 hours. The longer it chills out the better!