Holy goodness! I don’t want to oversell these, but they are really, really good. My friend Jessie sent me a photo of mini cherry cheesecakes (that looked amazing too) and suggested I try a pumpkin version. Genius! Thank you Jessie, because these are delicious.
Also, super easy! (which is a must in my book). A buttery graham cracker bottom crust with creamy pumpkin cheesecake. I love the flavor because it’s not overwhelming pumpkin in your face, just enough to give you all the fall feels. Top with some whipped cream, a sprinkle of cinnamon and you are in a bit of pumpkin heaven.
Love these! You gotta try them! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!
A buttery graham cracker bottom crust with creamy pumpkin cheesecake. I love the flavor because it’s not overwhelming pumpkin in your face, just enough to give you all the fall feels. Top with some whipped cream, a sprinkle of cinnamon and you are in a bit of pumpkin heaven.
CRUST
1 1/4 cup graham cracker crumbs
1/4 cup granulater sugar
1/4 cup brown sugar
1/4 cup butter, melted
CHEESECAKE
1 1/2 cup pumpkin puree
3 large eggs
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 tsp. nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
24 oz. cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
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2 Responses
what’s the calories and macros? these look so good!
I am sorry, I don’t know that exact information.