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Creamy Pumpkin Cheesecake

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This cheesecake is lightly sweetened and made creamy with La Lechera Sweetened Condensed milk. Add warm spices such as cinnamon and nutmeg and you have a cheesecake that will delight everyone.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 16 servings


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 9

    PREHEAT oven to 350° F. Spray a 9-inch springform pan with nonstick cooking spray.

  • Step 2 of 9

    MIX together graham cracker crumbs and butter.

  • Step 3 of 9

    PRESS crumb mixture firmly onto bottom of prepared pan. Bake for 10 minutes or until golden. Remove from oven and allow to cool. Reduce oven temperature to 325° F.

  • Step 4 of 9

    BEAT cream cheese and pumpkin in a large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy.

  • Step 5 of 9

    BEAT in sweetened condensed milk, cinnamon, nutmeg and salt on low speed to incorporate. Add eggs one at a time, beating well after each addition.

  • Step 6 of 9

    POUR into crust.

  • Step 7 of 9

    BAKE for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools). Cool to room temperature on wire rack.

  • Step 8 of 9

    REFRIGERATE for at least 4 hours before serving. Serve with whipped cream, if desired.

  • Step 9 of 9

    TIP: A small slice of this cheesecake pairs well with an active lifestyle.

Nutrition Facts

Amount Per Serving
Servings: 16 servings
Calories 180
Calories from Fat 80
%Daily Value*
Total Fat 9g 13%
Saturated Fat 5g 26%
Cholesterol 50mg 17%
Sodium 220mg 9%
Total Carbohydrate 19g 6%
Dietary Fiber 0.5g 2%
Sugars 16g
Protein 6g
Vitamin A 30%
Vitamin C 0%
Calcium 8%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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