Pumpkin cheesecake Recipe

Name: Pumpkin cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup crushed vanilla wafers; 1/3 cup sugar; 3 tbsp butter; 2 packages Philadelphia cream cheese; 1 cup half and half or light cream; 1 can Pumpkin; 3/4 cup sugar; 3 tbsp all-purpose flour; 1 1/2 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp salt; 4 large eggs; 8 oz sour cream; 2 tbsp sugar; 1/2 tsp vanilla extract

Servings: persons

1 1/2 cup crushed vanilla wafers
1/3 cup sugar
3 tbsp butter
2 packages Philadelphia cream cheese
1 cup half and half or light cream
1 can Pumpkin
3/4 cup sugar
3 tbsp all-purpose flour
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
4 large eggs
8 oz sour cream
2 tbsp sugar
1/2 tsp vanilla extract

1
For crust, combine crumbs, the 1/3 cup sugar, and melted butter.
2
Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
3
Bake in 325F oven for 5 minutes; set aside
4
For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
5
Add eggs, beating on low speed just until combined.
6
Spoon filling into crust lined pan.
7
Place springform pan in a shallow baking pan.
8
Bake in 325F oven for 1 hour or until center appears nearly set when gently shaken.
9
Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake.
10
Bake for 5 minutes more.
11
Cool in springform pan on a wire rack for 15 minutes.
12
Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more.
13
Remove sides of pan cool one hour.
14
Cover and chill at least 4 hours or up to 24 hours.
15
To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days.

1297

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 17 ingredients. The key ingredients include: 1 1/2 cup crushed vanilla wafers, 1/3 cup sugar, 3 tbsp butter, 2 packages Philadelphia cream cheese, 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

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