Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups (500) ginger cookies, crushed; 1/4 cup (50) pecans, chopped and toasted; 1/4 cup (50) unsalted butter, melted; Filling; 1 tub (475 g) Tre Stelle Mascarpone Cheese; 1 cup (250) Tre Stelle Extra Smooth Ricotta Cheese; 1-1/2 cup (375) canned pumpkin; 1 cup (250) brown sugar; pinch nutmeg; 1 tsp. (5) cinnamon; 1 tsp. (5) vanilla; 3 eggs; Whip Cream for garnish if desired

Servings: persons

Crust
2 cups (500) ginger cookies, crushed
1/4 cup (50) pecans, chopped and toasted
1/4 cup (50) unsalted butter, melted
Filling
1 tub (475 g) Tre Stelle Mascarpone Cheese
1 cup (250) Tre Stelle Extra Smooth Ricotta Cheese
1-1/2 cup (375) canned pumpkin
1 cup (250) brown sugar
pinch nutmeg
1 tsp. (5) cinnamon
1 tsp. (5) vanilla
3 eggs
Whip Cream for garnish if desired

1
Crust Preheat oven to 350 F (175 C).
2
In a medium bowl, stir together cookie crumbs, pecans and butter until evenly moistened.
3
Press into the bottom of a 9 removable cheesecake pan.
4
Bake for 15 minutes or until golden.
5
Remove from oven and cool.
6
Filling In a large bowl, beat together the Mascarpone and Ricotta with an electric mixer until light and fluffy approximately 5 minutes.
7
Add the pumpkin and beat well, then add the brown sugar, nutmeg, cinnamon and vanilla; continue beating until smooth.
8
Add the eggs, one at a time, beating after each addition.
9
Pour the filling into the cooled crust and bake for approximately 1 1/2 hours or until a toothpick inserted in the centre comes out clean.
10
Remove from oven and allow to cool completely.
11
Refrigerate until ready to serve.
12
To serve, place cheesecake on a serving platter, remove the side ring and garnish with whipped cream if desired.

773

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Crust, 2 cups (500) ginger cookies, crushed, 1/4 cup (50) pecans, chopped and toasted, 1/4 cup (50) unsalted butter, melted, and more.

Yes, 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.

Pumpkin Cheesecake

How did you like this recipe?

Frequently Asked Questions