Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This pumpkin cheesecake is such as decadent and fantastic alternative to the more traditional pumpkin pie. It doesn't need any work the day of, it can be made up to three days ahead of time and left alone until it's ready to be served!
4HRS 40MINS
$3.27
Ingredients
Servings
8
Crust
20
Ginger Snap Cookies
1/4 cup
Brown Sugar
1 tsp
Pumpkin Pie Spice
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/3 cup
Pumpkin Cheesecake
2 cups
Philadelphia Original Soft Cheese, room temperature
1 cup
Pumpkin Cream Cheese, room temperature
1/4 cup
Mascarpone Cheese, room temperature
1 can
(15 oz)
(15 oz)
1 cup
1/2 cup
Dark Brown Sugar
1 tsp
Pumpkin Pie Spice
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/4 tsp
1/2 tsp
3
1
2 Tbsp
to taste
Salted Caramel Sauce
for topping
Nutrition Per Serving
VIEW ALL
Calories
577
Fat
37.3 g
Protein
4.9 g
Carbs
58.0 g
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/