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–+ servings
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.
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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
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