Pumpkin Cheesecake
Prep Time 15 mins
Cook Time 50 mins
Serves 10
Difficulty N/A
Ingredients
- 1 1/4 cups (300 mL) graham or chocolate crumbs
- 2 tbsp (30 mL) sugar
- 1/3 cup (75 mL) butter, melted
- 1 1/2 cups (375 mL) canned pumpkin
- 1/4 cup (50 mL) brown sugar
- 1/2 tsp (2.5 mL) ground cinnamon
- 1/2 tsp (2.5 mL) ginger
- 1/2 tsp (2.5 mL) nutmeg
- 3 pkgs (250 g each) regular or light cream cheese, softened
- 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk
- 3 eggs
Directions
Step 1:
Combine crumbs, sugar and butter, press onto bottom of 9” (23 cm) springform pan.
Step 2:
Whisk together pumpkin, brown sugar and spices; set aside.
Step 3:
Beat cream cheese until fluffy; gradually beat in Eagle Brand, eggs, and pumpkin mixture. Pour into prepared pan.
Step 4:
Bake in preheated 325°F (160°C) oven for 50 minutes or until centre is just set.
Step 5:
Cool thoroughly and chill overnight. Garnish as desired.