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
4 Tbsp
Brown Sugar
1 tsp
Pumpkin Pie Spice
as needed
Simply Organic Cinnamon, Ground (sponsored)
as needed
Ground Nutmeg
1/3 cup
Pumpkin Cheesecake
2 cups
Cream Cheese, room temperature
1 cup
Pumpkin Cream Cheese, room temperature
4 Tbsp
Mascarpone Cheese, room temperature
1 can
(15 oz)
(15 oz)
1 cup
1/2 cup
Dark Brown Sugar
1 tsp
Pumpkin Pie Spice
as needed
Simply Organic Cinnamon, Ground (sponsored)
as needed
Ground Nutmeg
as needed
as needed
3
1
2 Tbsp
to taste
Salted Caramel Sauce
for topping
Nutrition Per Serving
Calories
577
Fat
37.3 g
Protein
4.9 g
Carbs
58.0 g