On the hunt for an easy fall dessert recipe? Look no further! This three-step recipe for easy pumpkin cheesecake is perfect for any fall gathering. Everyone will love this dessert, and the best part is that it is not only easy to make, but will be ready in no time!
Fall Dessert Recipe
This season means everything has to include pumpkin in it, right?! ;) Isn’t that the rule for fall?! But seriously, I LOVE everything with pumpkin in it, so this recipe has become one of my absolute favorites. It’s not only easy to make, but it is SO delicious! I always crave pumpkin cheesecakes this season, so obviously I need a super good, yet crazy easy recipe to make! I especially love this one because it takes literally three steps to whip up, so I know I can make it and still have a bunch of time to spend with the kids. Win-win! Claire has also been super into baking recently, so this is the perfect dessert to make with her. Seriously, it takes three quick steps, easy enough for anyone to make! :)
How to Make a Cheesecake
I am all about making yummy desserts that everyone will love. And this mama loves how easy and quick this is to make! Desserts like these are perfect to bring to your fall gatherings, and will definitely help to make memories around the table! This cheesecake recipe makes such a rich, pumpkin flavored dessert. I’m obsessed! I wish I had a slice right now…
There are only a few ingredients needed to make this pumpkin cheesecake. All you need is 2 packages of 8oz. softened cream cheese, ½ cup of canned pumpkin, ½ teaspoon of vanilla, 1 cup of sugar, ½ cup of canned evaporated milk, ½ teaspoon pumpkin pie spice, 2 eggs, 1 6oz. ready-to-use graham cracker crumb crust, and whipped cream for serving the cheesecake.
Easy Cheesecake Recipe
First, get your mixer and mix all of the ingredients together (besides the eggs) and make sure it is uniform. Once all of the ingredients are mixed in, mix in the eggs. Then, pour the mixture into the graham cracker crust. Bake the mixture for 40 minutes in the oven until the center is set. Once the cheesecake is done baking, put it in the refrigerator for 3 hours. Put whipped cream on top, and now the pumpkin cheesecake is ready to be served!
Easy Fall Dessert Recipes
This pumpkin cheesecake has become a favorite of mine to bake this time of year. Everyone is in the mood for pumpkin everything, which is amazing to me because if you know me, you know how obsessed I am with pumpkin. ;) What event are you going to make this pumpkin cheesecake for? I’d love to hear all about it in the comments below!
Easy Pumpkin Cheesecake Recipe
- 2 pkg. 8 oz. each Cream Cheese, softened
- 1 cup sugar
- 1/2 cup canned pumpkin
- 1/2 cup canned evaporated milk
- 1/2 tsp. vanilla
- 1 tsp. pumpkin pie spice
- 2 eggs
- 1 ready-to-use graham cracker crumb crust 6 oz.
- Whipped cream for serving
- 1. In a mixer, mix all ingredients besides eggs until well mixed, then mix in the eggs.
- 2. Pour mixture into graham cracker crust.
- 3. Bake for 40 minutes until center is set. Refrigerate for 3 hours. Serve with whipped cream.