Pumpkin Cheesecake – a delicious recipe with graham cracker crumbs, cream cheese, sugar, eggs, all-purpose, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter bottom and sides of 9-inch spring-form pan generously. Sprinkle with cracker crumbs; shake pan to coat all sides.
2
Let excess crumbs remain on bottom.
3
Heat oven to 325u00b0.
4
In large mixing bowl, beat cream cheese with mixer until fluffy.
5
Beat in sugar gradually.
6
Add eggs, one at a time, beating well after each addition.
7
Beat in flour, salt, pumpkin and spice.
8
Pour into prepared pan.
9
Bake 1 hour and 30 minutes or until firm around sides, but soft in center.
10
Turn off heat.
11
Open oven door a crack; let cake cool in oven 30 minutes.
12
(Top of cake will have cracked during baking.)
13
Remove cake from oven.
14
Cool completely on wire rack.
15
Remove sides of pan.
16
Chill.
17
Before serving, top center with whipped cream.
1052
kcal
Calories
59
g
Fat
108
g
Carbs
27
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 c. graham cracker crumbs, 4 (8 oz. each) pkg. cream cheese, softened, 1 1/2 c. sugar, 5 large eggs, 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.
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