Description
A flaky puff pastry shell filled with creamy pumpkin cheesecake, baked upside down for a caramelized top. Serve warm or chilled.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, beat cream cheese until smooth. Add pumpkin, sugars, egg, vanilla, pumpkin pie spice, and salt. Mix until combined.
- Unfold puff pastry on the prepared sheet. Spread the cream cheese mixture over the pastry, leaving a 1/2-inch border.
- Sprinkle pecans on top if using. Fold the pastry edges slightly inward to create a rim.
- Bake for 20-25 minutes until pastry is golden and filling is set. Let cool for 10 minutes, then carefully invert onto a plate.
- Slice and serve. You can refrigerate leftovers.
Notes
- Use a sharp knife to cut clean slices.
- For a firmer texture, chill the cheesecake before inverting.
- You can substitute pecans with walnuts or leave them out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg