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Pumpkin Cheesecake Recipe

pumpkin cheesecake

This pumpkin cheesecake recipe is a nice change from the sweet sweet cheese cake recipes we often find.

It is flavored with ginger, cinnamon and nutmeg for a creamy sweet and savory combination that hits just the right note.

Pumpkin is an extremely healthy vegetable, so it’s always nice to see a pumpkin recipe.

This cheesecake recipe is perfect for fall, when the weather just makes you think pumpkin, but with canned pumpkin, it can certainly be made all year around.

It is a perfect holiday dessert recipe, a nice change from the traditional pumpkin pie.

Although I think the crust given is perfect for this recipe, you can use a regular pie crust if you prefer.

creamy pumpkin cheesecake

Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is flavored with ginger, cinnamon and nutmeg for a creamy sweet and savory combination that hits just the right note.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 12 Servings
Calories 240 kcal

Ingredients
 
 

For the Crust:

  • 1/4 cup butter
  • 1 1/4 cup graham crackers, or ginger snaps, crushed into crumbs

For the Filling:

  • 16 ounces cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 14 ounces pumpkin, canned or fresh cooked
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt

Instructions
 

  • Melt butter in a saucepan and stir in crumbs. Press into ungreased 9"x9" springform pan and bake 350°F for 10 minutes.
  • Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour over crust Bake 350ºF for 1 hour or until firm.
  • Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.

Nutrition

Calories: 240kcalCarbohydrates: 23gProtein: 4gFat: 15gSaturated Fat: 8gTrans Fat: 1gCholesterol: 69mgSodium: 301mgPotassium: 201mgFiber: 1gSugar: 16gVitamin A: 3372IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!

Notes and Variation:

  • This cheesecake freezes well.
  • I am not a nutmeg lover so I use 1 teaspoon of cinnamon and eliminate the nutmeg altogether. Season to your own taste.

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creamy pumpkin cheesecake




1 thought on “Pumpkin Cheesecake Recipe”

  1. These comments and suggestions were transferred over from the older version of the site:

    Pumpkin cheesecake with egg nog

    by Danielle shaw
    (Calgary, Alberta Canada)

    Follow the recipe the same, but when the cheesecake Is ready to go in in the oven. Pour a spiral of egg nog! Very festive!

    ————————————–

    amazing and easy!

    by Teresa
    (Canada)

    this is a delicious holiday treat! And it was the first cheesecake i have ever made! turned out great!

    Reply

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