Meal Kit
Pumpkin Cheesecake
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Vegetarian
Chef
Jimmy Madla
In Your Box (serves 6)
- 8 oz. Cream Cheese
- 4 oz. Greek Yogurt
- 1 cup Graham Cracker Crumbs
- 3 fl. oz. Liquid Egg
- 3 oz. Light Brown Sugar
- 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.
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Nutrition (per serving)
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Calories360
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Carbohydrates30g
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Net Carbs30g
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Fat22g
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Protein7g
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Sodium350mg
Recipe Steps
You Will Need
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
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
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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 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 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 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 Finish the Dish
Cut cheesecake into wedges and enjoy!
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