Pumpkin Cheesecake Filling

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Posted by in Recipes on Oct 23, 2017 . .

8 oz Cream Cheese softened

1 cup Pumpkin Puree (NOT PIE FILLING)

1/2 cup Dark Brown Sugar packed

1/2 cup all purpose flour

ΒΌ cup Olive Cart Pumpkin Spice Balsamic

2 large eggs at room temperature

In a large mixing bowl, beat the cream cheese and pumpkin puree together until smooth and no lumps remain. Beat in brown sugar and balsamic until smooth and combined.  Beat in egg. For crustless, pour into parchment paper lined spring paN, or pour over your favorite graham cracker crust. Bake 35 to 45 minutes, until a toothpick in the center comes out clean.  For added flavor, drizzle with Cranberry Walnut Sauce.

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