Angie's Smashing Pumpkin Cheesecake

This is a tasty cheesecake made without a base. If you are doing a low-carb diet you can substitute in sweet and low or whatever. I personally don't enjoy artificial sweeteners but I have to admit that using that instead of sugar isn't that bad.

This makes a large cheesecake enough to satisfy at least 10 people.


  1. Preheat oven to 350°F or 180°C
  2. In a large mixing bowl soften the cream cheese then add the sugar and blend on medium.
  3. Slowly add eggs one at a time mixing each until totally incorporated then once all the eggs are added continue mixing until smooth.
  4. optionalIf you wish to create a swirled decoration on the top for that professional touch remove some of the white mixture now.
  5. Add the pumpkin and then the vanilla, nutmeg and cinnamon; blending all the while.
  6. Pour mixture into a spring form pan. If you kept some of the white mixture pour this on top now and swirl it with a toothpick or fork.


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