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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.
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
Servings
Calories
240
kcal
Ingredients
US Customary
Metric
1x
2x
···
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:
240
kcal
Carbohydrates:
23
g
Protein:
4
g
Fat:
15
g
Saturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
69
mg
Sodium:
301
mg
Potassium:
201
mg
Fiber:
1
g
Sugar:
16
g
Vitamin A:
3372
IU
Vitamin C:
3
mg
Calcium:
63
mg
Iron:
1
mg
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