Another Pumpkin Cheesecake Recipe Recipe

Name: Another Pumpkin Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup butter, softened; ⅓ cup granulated sugar; 1 egg, slightly beaten; 1 ¼ cups all-purpose flour; 16 ounces cream cheese, softened; ¾ cup granulated sugar; 2 cups pumpkin puree (fresh or canned); 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ½ teaspoon ground nutmeg; 1 dash salt; 2 eggs

Servings: persons

⅓ cup butter, softened
⅓ cup granulated sugar
1 egg, slightly beaten
1 ¼ cups all-purpose flour
16 ounces cream cheese, softened
¾ cup granulated sugar
2 cups pumpkin puree (fresh or canned)
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
1 dash salt
2 eggs

1
Preheat oven to 400F.
2
Cream butter and 1/3 cup sugar until light and fluffy; blend in beaten egg.
3
Add flour and mix well.
4
Spread dough on bottom and 2 inches up side of a 9 inch springform pan.
5
Bake 5 minutes.
6
Remove from oven.
7
Lower oven temperature to 350F.
8
Combine cream cheese and 3/4 cup sugar; beat at medium speed until smooth.
9
Blend in pumpkin, spices and salt.
10
Add eggs and beat well.
11
Pour into baked crust.
12
Bake for 50 minutes, or until knife inserted in center comes out almost clean.
13
Top may be cracked.
14
Loosen cake from sides of pan; cool.
15
Remove rim of pan and chill cheesecake.

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cup butter, softened, ⅓ cup granulated sugar, 1 egg, slightly beaten, 1 ¼ cups all-purpose flour, and more.

Yes, Another Pumpkin Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Another Pumpkin Cheesecake Recipe

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