Impossibly Easy Creamy Topped Pumpkin Cheesecake

Gluten Free
Health score
4%
Impossibly Easy Creamy Topped Pumpkin Cheesecake
245 min.
8
322kcal

Suggestions


Indulge in the delightful flavors of fall with our Impossibly Easy Creamy Topped Pumpkin Cheesecake! This gluten-free dessert is the perfect way to celebrate the season, combining the rich, velvety texture of cheesecake with the warm spices of pumpkin pie. With just a few simple ingredients, you can create a show-stopping dessert that will impress your family and friends.

Imagine a creamy cheesecake infused with the essence of pumpkin and a hint of vanilla, all topped with a luscious sour cream layer that adds a delightful tang. This recipe is not only easy to make but also requires minimal effort, allowing you to spend more time enjoying the company of your loved ones. With a total preparation and chilling time of just over four hours, you can have this stunning dessert ready to serve at your next gathering.

Each slice is a harmonious blend of flavors, with a caloric breakdown that makes it a guilt-free treat at just 322 calories per serving. Whether you're hosting a holiday dinner or simply craving something sweet, this pumpkin cheesecake is sure to become a favorite in your dessert repertoire. So, roll up your sleeves and get ready to create a dessert that captures the essence of autumn in every bite!

Ingredients

  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • oz cream cheese softened cut into 16 pieces,
  • 0.3 teaspoon vanilla 
  •  eggs 
  • 0.8 cup sugar 
  • 1.5 teaspoons pumpkin pie spice 
  • cup cream sour
  • tablespoons sugar 
  • teaspoon vanilla 
  • 0.5 cup frangelico 

Equipment

  • bowl
  • oven
  • wire rack
  • blender

Directions

  1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  2. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.)
  3. Pour into pie plate.
  4. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
  5. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Nutrition Facts

Calories322kcal
Protein6.2%
Fat46.53%
Carbs47.27%

Properties

Glycemic Index
20.9
Glycemic Load
15.61
Inflammation Score
-10
Nutrition Score
10.66304349381%

Nutrients percent of daily need

Calories:321.84kcal
16.09%
Fat:17.09g
26.28%
Saturated Fat:9.21g
57.54%
Carbohydrates:39.04g
13.01%
Net Carbohydrates:34.58g
12.57%
Sugar:23.92g
26.58%
Cholesterol:106.98mg
35.66%
Sodium:232.39mg
10.1%
Alcohol:0.22g
100%
Alcohol %:0.18%
100%
Protein:5.13g
10.25%
Vitamin A:5060.76IU
101.22%
Fiber:4.47g
17.87%
Vitamin B2:0.26mg
15.11%
Manganese:0.29mg
14.29%
Selenium:9.32µg
13.31%
Vitamin B5:1.12mg
11.16%
Phosphorus:109.25mg
10.93%
Calcium:88.29mg
8.83%
Folate:30.73µg
7.68%
Vitamin B6:0.14mg
7.09%
Iron:0.99mg
5.49%
Potassium:173.33mg
4.95%
Vitamin B12:0.27µg
4.49%
Magnesium:16.5mg
4.12%
Zinc:0.6mg
4.03%
Vitamin E:0.53mg
3.56%
Copper:0.06mg
3.1%
Vitamin C:2.21mg
2.68%
Vitamin D:0.33µg
2.2%
Vitamin B1:0.03mg
1.86%
Vitamin B3:0.27mg
1.37%
Vitamin K:1.18µg
1.13%