A delicious and festive pumpkin cheesecake perfect for Halloween, featuring a rich, creamy filling with a Jack o' Lantern face piped on top with frosting.
Ingredients
- 1 1/2 cup graham crackers for crust, crushed
- 1/4 cup butter for crust, melted
- 3 packages cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree canned
- 3 eggs large, room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger ground
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon salt
- 1 tube black decorating frosting for drawing Jack o’ Lantern face
Instructions
- Preheat your oven to 350°F (175°C).
- Mix crushed graham crackers and melted butter together and press into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add vanilla extract, pumpkin puree, and eggs one at a time, mixing well after each addition.
- Add cinnamon, ginger, nutmeg, and salt, and mix until just combined.
- Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for about 1 hour, or until the center is just set.
- Remove from oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Use black decorating frosting to pipe a Jack o’ Lantern face on top of the chilled cheesecake.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 145mgSodium: 360mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 4000IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg