Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1 tbsp fresh lemon juice
  • 1 cup heavy whipping cream, chilled

Instructions:

  1. Line the bottom of a 7-inch springform pan with parchment paper or grease thoroughly with non-stick spray.
  2. In a large bowl, beat the softened cream cheese until smooth and lump-free. Gradually whisk in the sweetened condensed milk and vanilla extract until the mixture is glossy and uniform.
  3. Stir in the pumpkin puree, pumpkin pie spice, and lemon juice, mixing on low speed until the color is a consistent orange.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula to maintain aeration.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for a minimum of 6 hours, or overnight.