Pumpkin Cheesecake

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10 users rated this recipe an average rating of 4.5
Makes:
16 servings
Prep:
35 mins
Cool:
1 hr 45 mins
Bake:
1 hr 10 mins 325°F
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Pumpkin Cheesecake

Ingredients
1 1/2
cups zwieback crumbs (about 17 crackers) or 1-1/2 cups graham cracker crumbs (about 20 squares)
1/3
cup sugar
3
tablespoons butter (no substitutes), melted
2
8 ounce package cream cheese, softened
1
cup half-and-half or light cream
1
cup canned pumpkin
3/4
cup sugar
3
tablespoons all-purpose flour
1 1/2
teaspoons vanilla
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/4
teaspoon salt
4
eggs
1
8 ounce carton dairy sour cream
2
tablespoons sugar
1/2
teaspoon vanilla

Directions

  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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