Fresh Pumpkin Cheesecake Recipe

Name: Fresh Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 (6 ounce) package Zwieback toast, crushed; 1/4 cup light brown sugar; 6 tablespoons butter or 6 tablespoons margarine; FILLING; 3 (8 ounce) packages cream cheese, softened; 1/2 cup granulated sugar; 1 cup light brown sugar; 4 large eggs; 1 cups pumpkin, cooked, drained WELL & mashed or (15 ounce) can pumpkin; 1 3/4 teaspoons pumpkin pie spice; 1 tablespoon vanilla extract; 1/4 cup heavy cream; NUTTY TOPPING; 6 tablespoons butter or 6 tablespoons margarine; 1 cup light brown sugar; 1 cup pecans or 1 cup walnuts, coarsely chopped

Servings: persons

CRUST
1 (6 ounce) package Zwieback toast, crushed
1/4 cup light brown sugar
6 tablespoons butter or 6 tablespoons margarine
FILLING
3 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 cup light brown sugar
4 large eggs
1 cups pumpkin, cooked, drained WELL & mashed or (15 ounce) can pumpkin
1 3/4 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
1/4 cup heavy cream
NUTTY TOPPING
6 tablespoons butter or 6 tablespoons margarine
1 cup light brown sugar
1 cup pecans or 1 cup walnuts, coarsely chopped

1
Make ahead. This needs to chill at least overnight for best quality.
2
CRUST. Toss crust ingredients together.
3
Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
4
Chill.
5
FILLING. Preheat oven to 350 degrees.
6
Beat cream cheese until very smooth.
7
Gradually add sugars, beating until well mixed.
8
Add eggs, one at a time.
9
Add pumpkin, spice, vanilla and cream, and mix well.
10
Pour into prepared pan.
11
Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
12
Cool cake, then refrigerate several hours or overnight.
13
TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
14
Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.

1521

kcal

Calories

Fat

156

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 17 ingredients. The key ingredients include: CRUST, 1 (6 ounce) package Zwieback toast, crushed, 1/4 cup light brown sugar, 6 tablespoons butter or 6 tablespoons margarine, and more.

Yes, Fresh Pumpkin Cheesecake 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.

Fresh Pumpkin Cheesecake

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