Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup graham cracker crumbs; 1 (16 ounce) can solid pack pumpkin; 2 cups low-fat ricotta cheese; ¾ cup sugar; 3 tablespoons all-purpose flour; 1 tablespoon nonfat dry milk powder; 1 tablespoon ground cinnamon; 1 teaspoon ground allspice; 1 egg white; ¾ cup skim evaporated milk; 1 tablespoon vegetable oil; 1 tablespoon vanilla

Servings: persons

⅓ cup graham cracker crumbs
1 (16 ounce) can solid pack pumpkin
2 cups low-fat ricotta cheese
¾ cup sugar
3 tablespoons all-purpose flour
1 tablespoon nonfat dry milk powder
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 egg white
¾ cup skim evaporated milk
1 tablespoon vegetable oil
1 tablespoon vanilla

1
Directions:.
2
Preheat oven to 400 degrees.
3
Spray 9-inch springform pan with nonstick cooking spray.
4
Add graham cracker crumbs; shake to coat pan evenly.
5
Set aside.
6
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
7
Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
8
Pour mixture into prepared pan.
9
Bake 15 minutes.
10
Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes.
11
Turn off oven; leave cheesecake in oven with door closed for 1 hour.
12
Remove from oven; cool completely on wire rack.
13
Remove sprinform pan side.
14
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
15
Garnish with fresh fruit, if desired.

547

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 graham cracker crumbs, 1 (16 ounce) can solid pack pumpkin, 2 cups low-fat ricotta cheese, ¾ cup sugar, 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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