Pumpkin Cheesecake in Pumpkins  #SundaySupper
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  • 35 mins Cook time: 55 mins Total time: 1 hour 30 mins Serves: 8 Pumpkin Cheesecake in Pumpkins may be served warm or cold. The flesh of the pumpkin is delicious with the cheesecake. Ingredients Pumpkin cheesecake in pumpkins:
  • 8 mini pumpkins, 4" - 6" in diameter - this number may vary depending on the size of the mini pumpkins. 3 - 8 ounce packages cream cheese, softened ¾ cup + 1 tablespoon (6.20 ounces) sugar 3 eggs ¾ cup + 2 tablespoons (7.25 ounces) pumpkin puree dash of ground cloves dash of ground nutmeg dash of ground ginger ¼ teaspoon ground cinnamon ¾ teaspoon vanilla extract Instructions For the pumpkin cheesecake in pumpkins: Preheat the oven to 325º. Cut the top off of each pumpkin. Scoop the pulp off the top and place the tops on a parchment lined baking sheet. Scoop out the pulp from each pumpkin and wipe down the sides. Place the bottom of the pumpkins on a second parchment lined baking sheet. Set aside. Beat the cream cheese and sugar together in a large mixing bowl until the mixture is creamy. Add the eggs one at a time. Blend in the pumpkin, spices and vanilla. Use a large ice cream scoop to transfer the batter into the carved out pumpkins. Each pumpkin will hold approximately ½ cup (4.35 ounces) batter. Bake the cheesecake filled pumpkins at 325º for 35 minutes. Remove from the oven and cool completely. Bake the tops, stem side up, at 325º for 20 minutes. Remove from the oven and cool completely. Pumpkin Cheesecakes in Pumpkins may also be served warm. 3.4.3177



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