This cake is creamy, tangy and mildly sweet with a mellow pumpkin flavor. Place graham crackers in a zip top bag and crush with a rolling pin to make crumbs in a hurry. Kids will love to help with this one!
Special Diets:
Ingredients
Method
Preheat the oven to 400°F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
In a medium bowl, combine graham cracker crumbs and melted butter.
Press mixture into bottom of prepared pan and about 1/4-inch up the sides.
Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
In a medium bowl, beat pumpkin purée, remaining softened butter, Neufchâtel, vanilla, nutmeg and salt with an electric mixer until smooth.
Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.
Nutritional Info
Serving Size
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.