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Pumpkin Cheesecake

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  • Makes: 16 servings
  • Prep: 35 mins
  • Cool: 1 hr 45 mins
  • Bake: 1 hr 10 mins 325°F

Pumpkin Cheesecake



  1. Preheat oven to 325 degree F.
  2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
  3. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
  4. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
  5. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
  6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Makes 16 servings.

Nutrition Facts (Pumpkin Cheesecake)

    Per serving:
  • 297 kcal cal.,
  • 19 g fat
  • (11 g sat. fat,
  • 103 mg chol.,
  • 194 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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