Pumpkin Chiffon Cheesecake

Your.Time.To.Cook's picture

Sep. 29, 2011


Cream cheese 8 Ounce , softened (1 package)
Canned pumpkin puree 10 Ounce
Eggs 3
Brown sugar 3/4 Cup (12 tbs)
Heavy cream 1/2 Cup (8 tbs)
Cinnamon 1 Teaspoon
Salt 1/2 Teaspoon
9 inch graham cracker crust 1 (premade)


1. Preheat the oven to 350°F.

2. Place all the ingredients in a large bowl and blend with a whisk or fork. (It can be a little lumpy.)

3. Pour the mixture in the pie crust. Bake for 1 hour, or until the center of the pie is firm (and doesn’t juggle when you shake it). Cool Completely.

4. Cut into wedges and serve as is or topped with a generous helping of whipped cream.

This recipe is excerpted from Your Time to Cook.

Copyright © 2010 by Robert L. Blakeslee. Square One Publishers.

Recipe Summary

Servings: 8

Nutrition Facts

Serving size

Calories 359Calories from Fat 197

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 300 mg12.5%

Total Carbohydrates 36 g12%

Dietary Fiber 1 g4%

Sugars 27 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet