Pumpkin Cream Cheese Delight

Oh boy, do I have something to share with you all today. Ever gotten that cozy, fall-crisp feeling that just demands a dessert? Say hello to Pumpkin Cream Cheese Delight — it’s basically autumn wrapped up in a dish, and it never fails to make me feel like a domestic diva. Creamy, dreamy, and decked out with warm spices, this treat runs circles around regular ol’ pie. You’ll want to dive right in, trust me on this one.

In our bustling household, this recipe is a beloved chaos-bringer. My husband devours it like he’s in a speed-eating contest and my little ones can’t help but get their sticky fingers all over it. There was that one time we tried to take a family picture with it… didn’t last long enough to even click the shutter. It’s become a staple not just because it screams ‘pumpkin season,’ but because it’s so easy, even I can squeeze it in between school runs and Netflix binges.

Why You’ll Love This Pumpkin Cream Cheese Delight

– It’s a spoonful of autumn without stepping on crunchy leaves.
– Your kitchen will smell so good, you might start selling tickets at the door.
– It’s forgiving on those kitchen slip-ups (forgot the eggs? Been there).
– Perfect with a mug of whatever warm drink you’re pretending you drink all the time.

How to Make It

Hey there! Picture us just hanging out in my messy kitchen, and let’s tackle this Pumpkin Cream Cheese Delight together. First thing, crank up that oven to 350°F — or 375°F if you’re feeling daring, not that it’s recommended! Butter up a baking dish like you own stock in the dairy industry. Now, mash up some graham crackers in a baggie until they don’t stand a chance and mix them with melted butter like it’s a warm hug. Pat this buttery wonder down in your dish.

Next, let’s whip out two bowls. In one, get that pumpkin party started; mix the canned stuff with sugar, and warm spices until your spatula begs for a break. In bowl number two, smoosh cream cheese with, you guessed it, even more sugar. Then dollop them up like you’re Picasso — blobs, swirls, the works. Into the oven it goes! Distract yourself with a kitchen dance until it’s golden brown and a little bubbly around the edges.

Ingredient Notes

– Canned Pumpkin: Purée of dreams, just not that pie filling nonsense or you’ll be on the sweet train real quick.
– Cream Cheese: Essential, and don’t you dare nix it. It’s what keeps the delight from hitting a dessert crash.
– Graham Crackers: They’re the bouncer to this party, holding it all together. Tried to use cereal once… mistake.

Recipe Steps

1. Preheat oven to 350°F.
2. Crush graham crackers and mix with melted butter; press into dish.
3. Mix pumpkin purée with sugar and spices in one bowl.
4. Blend cream cheese with sugar in another bowl.
5. Spread and swirl both mixtures over graham crust.
6. Bake until the top is set and edges are slightly golden.

What to Serve It With

Tips & Mistakes

Yeah, once I tried to add walnuts on top, and they might have charred. Good news? They made a fine icebreaker at the table. Cut back the sugar if you’re not aiming for dessert-level sweetness (or do — that’s between you and your sweet tooth).

Storage Tips

Leftovers? Toss this delight in the fridge, if there’s any left. Eating it cold is like a sweet autumn treat. Honest, I’ve had it for breakfast with no regrets. Just don’t tell my doc.

Variations and Substitutions

Feel like living life on the edge? Try honey instead of sugar or maybe a hint of maple syrup. If your fridge gave you the cold shoulder and you’re missing cream cheese, well, let’s just skip that for now and fake it till we make another grocery run.

Frequently Asked Questions

Pumpkin Cream Cheese Delight

A luscious pumpkin dessert layered with creamy cheesecake filling and a buttery crust, perfect for autumn celebrations.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup pumpkin puree
• ▢ 8 oz cream cheese softened
• ▢ 0.75 cup granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1.5 tsp pumpkin pie spice
• ▢ 1 large egg room temperature
• ▢ 1 cup graham cracker crumbs for crust
• ▢ 4 tbsp unsalted butter melted

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the pumpkin puree, vanilla extract, pumpkin pie spice, and egg to the cream cheese mixture. Mix until fully combined.
• Pour the pumpkin cream cheese mixture over the crust in the pan, smoothing the top with a spatula.
• Bake for 40 minutes or until the center is set and the edges are slightly browned. Allow to cool before serving.

Notes

For best results, refrigerate for at least 2 hours before slicing. Garnish with whipped cream or toasted pecans if desired.