Pumpkin Cheesecake with True Lemon

If you love pumpkin pie, chances are you’ll be a fan of this creamy Pumpkin Cheesecake with True Lemon. With its graham cracker crust and creamy filling, we guarantee it’ll impress your crowd. Plus, it can easily be made into a gluten-free dessert, too.

Looking for more pumpkin treats?

• Pumpkin Monkey Bread
• Perfect Pumpkin Bread: Using Cookie Mix!
• Pumpkin Snickerdoodles

If you love pumpkin pie, chances are you’ll be a fan of this creamy Pumpkin Cheesecake with True Lemon. With its graham cracker crust and creamy filling, we guarantee it’ll impress your crowd.

Pumpkin Cheesecake with True Lemon

Ingredients:

For the crust:

• 3/4 cup graham cracker crumbs or ground Kirkland Almonds (#1294), if making GF
• 1/2 cup Turkey Brand Flour (#2285) or Bob’s Red Mill GF Flour (#1277)
• 3/4 cup toasted Kirkland Walnut Halves & Pieces (#1293)
• 1/2 cup C & H Brown Sugar (#1150)
• 3 Tbsp Kirkland Butter (#1723)

For the filling:

• 2 lb. Cream Cheese (#1799), room temperature
• 2 cups C & H Brown Sugar (#1150)
• 5 large eggs
• 3 Tbsp Turkey Brand Flour (#2285) or Bob’s Red Mill GF Flour (#1277)
• 1 tsp AP Ground Saigon Cinnamon (#3626)
• 1 tsp ground allspice
• 4 packets True Lemon (#1689)
• 1 tsp Blue Cattle Mexican Vanilla (#6702)
• 2 15-oz cans Pumpkin Puree (NOT canned pumpkin pie filling)
• 1/4 cup Log Cabin Syrup (#1590)

• Dream Whip (#1952), for topping

Instructions:

1. Start by preheating your oven to 375F. Then, grease your springform pan.
2. To a food processor, add cracker crumbs, flour, walnuts, and 1/2 cup brown sugar. Pulse until finely ground, then add the butter and mix until incorporated. Then, press the mixture into the pan and bake for 10-12 minutes.
3. To prepare the filling, sift the flour, True Lemon, cinnamon, and allspice.
4. Using an electric mixer, whip together the cream cheese and brown sugar until light and creamy. Add the eggs and continue to beat until just mixed, then use a lower setting to add the dry ingredients. Add half the pumpkin puree, then repeat the process until all ingredients are mixed.
5. Now, place your pan into a roasting tray. Gently pour the cheesecake filling over the crust, then drizzle the maple syrup over the filling. If desired, use a toothpick to create a marble look with the syrup and filling.
6. Next, place the pan and roasting tray into the oven, filling the tray halfway with hot water. Bake for 1 1/2 hours, or until the edges are firm and the center is still slightly wobbly.
7. Remove from the oven and the water bath and allow to cool for 30 minutes. Then, chill in the fridge for 4 hours or overnight.
8. When ready to serve, top with dream whip. Enjoy!

Adapted from: https://www.truelemon.com/pages/true-lemon-pumpkin-cheesecake

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