My husband has been trying for years to make the perfect pumpkin cheesecake. He knew what he wanted: sweet, light, flavorful. It started out as a hobby, it turned into an obsession, then it became his quest. At the end of every pumpkin season he would vow that he would try again next year to make the perfect pumpkin cheesecake. He’d shake his fist at the sky and yell “it will be mine!” ( OK, that last sentence isn’t true, but the rest is!)
I am happy to report that this year after many attempts, my Darling Husband has succeeded! His main struggle was trying to find a way to get the cheesecake light and not too heavy. He finally discovered a way of prepping the eggs to give the cheesecake the lightness he was looking for. And the best part about my DH’s recipe is that it’s easy to make!
Easy Pumpkin Cheescake
Ingredients
- 12 oz Cream Cheese (softened)
- 3/4 c sugar
- 2 1/2 tsp pumpkin pie spice
- 1 c canned pumpkin
- 2 eggs
- 1 tsp vanilla
- 1 store bought graham cracker pie crust
Instructions
- Pre heat oven to 350 degrees
- Beat the cream cheese ( do not over soften), sugar vanilla, and spice until smooth
- Separate eggs ( keep both the whites and the yokes)
- Stir in pumpkin and egg yokes
- Beat the egg whites until stiff
- Gently fold egg whites in to the rest of the batter ( batter should have a custard like consistency)
- Pour batter into crust, place pie pan onto cookie sheet and bake for 40 minutes (for mini pies - cook for 25 minutes)
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