Pumpkin cheesecake Recipe

Name: Pumpkin cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 oz pumpkin pure; 3 eggs; 1 egg yolk; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1 tsp ground cinnamon; 3 -8 ounce packs of cream cheese; 1/4 cup sour cream; 1 1/2 cup granulated sugar; 2 tbsp all-purpose flour; 2 tsp vanilla extract; 1 crust ingredients below; 1 3/4 cup Grahm cracker crumbs; 3 tbsp brown sugar; 1/2 tsp ground cinnamon; 1/2 cup butter

Servings: persons

15 oz pumpkin pure
3 eggs
1 egg yolk
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
3 -8 ounce packs of cream cheese
1/4 cup sour cream
1 1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp vanilla extract
1 crust ingredients below
1 3/4 cup Grahm cracker crumbs
3 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 cup butter

1
Preheat oven to 350F
2
For the crust mix your Grahm cracker crumbs and cinnamon brown sugar and melted butter together and pat down on pie pan... You can use one big pan or to pie pans...
3
I made 2
4
In a large bowl beat your cream cheese until smooth then add the rest of the ingredients listed above the crust ingredients and mix together until smooth and poor in to pie crust
5
Bake for 1 hour then turn off oven open it a little and let cool in oven for 15 minutes then remove from oven cover and refrigerate at least 4 hours before eating

1004

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 16 ingredients. The key ingredients include: 15 oz pumpkin pure, 3 eggs, 1 egg yolk, 1/2 tsp ground cloves, 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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