Meal Kit

Pumpkin Cheesecake

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

The parades and football have been watched. Several bottles of wine have been uncorked (or unscrewed, we don't judge), and all that remains of dinner is one turkey carcass and a growing pile of dishes in the sink. Thanksgiving's over right? Put away the pilgrim hat and dust off the Santa cap? Wrong! Dessert, in the form of this creamy pumpkin cheesecake, is about to be served. Simple to make, divine to taste, this will keep that Thanksgiving spirit going for one more course.

In Your Box (serves 6)

  • Info
    8 oz. Cream Cheese
  • Info
    4 oz. Greek Yogurt
  • Info
    1 cup Graham Cracker Crumbs
  • Info
    3 fl. oz. Liquid Egg
  • 3 oz. Light Brown Sugar
  • Info
    2 oz. Butter
  • 2 oz. Canned Pumpkin
  • 1 Tbsp. Pumpkin Pie Spice
  • 1 8" Pie Pan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Blender/Food Processor/Immersion Blender

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Crust

    Melt butter in microwave or small pan.

    Combine melted butter with graham cracker crumbs in a mixing bowl. Mix well.

    Add mixture to pie pan and use a flat-bottomed glass to press crumbs into a crust. Pack any excess crumbs up sides of pan and refrigerate to harden.

  2. 2

    Make the Batter

    Add yogurt, liquid egg, brown sugar, canned pumpkin, pumpkin pie spice, cream cheese, and a pinch of salt to a blender.

    Blend on high until mixture is smooth and light, 2-4 minutes.

    If necessary, stop blender and push big cream cheese chunks down into blades with a wooden spoon.

  3. 3

    Add the Batter to Crust

    Remove crust from refrigerator.

    Pour batter into crust, stopping just short of top. Do not overfill; you may not need all the batter.

  4. 4

    Bake the Cheesecake

    Place pie pan on prepared baking sheet. Bake until cheesecake center is slightly jiggly, a little undercooked, and slightly wet when poked with a toothpick, 25-35 minutes.

    Let cool at room temperature, 30 minutes, then refrigerate at least 2 hours.

    Residual heat within cheesecake, called “carryover,” will complete the cooking process, and chilling thoroughly will firm up cheesecake so it slices cleanly.

  5. 5

    Finish the Dish

    Cut cheesecake into wedges and enjoy!

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