Creamy Pumpkin Cheesecake Recipe
This creamy pumpkin cheesecake is simple and delicious for any fall gathering!
- 1 cup water
- 12 oz. softened cream cheese
- 2 eggs
Preheat oven to 350°. Combine bread mix with water; spread in a greased 9-inch springform pan. Using an electric mixer beat cheese ball mix Packet 1 and cream cheese until fluffy; beat in eggs, one at a time. Pour over batter in pan. Bake 45 minutes or until top layer is set. Cool completely. Cut into wedges. Garnish with our Creamy Caramel Sauce, cheese ball mix Packet 2 and/or nuts if desired. Makes 10-12 servings.
Rated 5 out of 5 by Beer Breaf Fan from Easy Pumpkin Cheesecake Recipe This is one of the most easiest cheesecake recipe I've seen so far. I'm glad TS brought it back this fall. I have customers requesting it like crazy.
Date published: 2015-10-06
Rated 5 out of 5 by Definitely Pumpkin from Definitely Pumpkin! Very easy to make-nice moist cake topped with the tasty pumpkin cheese ball frosting. Select your favorite type of nut to top it all off!
Date published: 2015-09-11
Rated 5 out of 5 by lovints99 from Pumpkin Cheesecake! Does it get any better? So excited that both of these products are back. I made this last year and it was a huge hit!
Date published: 2015-09-03
Rated 5 out of 5 by Marcy F from Exquisite Everyone raved. It was beautiful! and very easy. It did cook faster than recipe stated, however my springform pan was a 10inch. Wish I had more pumpkin cheeseball. But I will be substituting the original OH my Chai the next time I make it, or the Carmel Macchiato Frappe mix.
Date published: 2014-11-22