Pumpkin Cheesecake Upside-Down Puff Pastry: 15-Minute Magic
A quick and easy dessert with pumpkin cheesecake baked under a flaky puff pastry crust. You flip it over for a stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tbsp melted butter
- 1 tbsp brown sugar
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, and vanilla until smooth.
- Pour the mixture onto the center of the parchment paper. Spread it into a 8-inch circle.
- Place the puff pastry sheet over the cream cheese mixture. Tuck the edges under slightly.
- Brush the top of the pastry with melted butter. Sprinkle brown sugar over it.
- Bake for 20 to 25 minutes, until pastry is golden and puffed.
- Let it cool for 5 minutes. Place a plate over the pastry and flip it over. Remove parchment.
- Slice and serve warm or at room temperature.
Notes
- You can refrigerate leftovers for up to 3 days.
- Serve with whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg