Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 c. graham cracker or gingersnap cookie crumbs; 8 lb. cream cheese; 5 c. granulated sugar; 6 c. mashed pumpkin; 2 Tbsp. vanilla; 2 Tbsp. cinnamon; 2 Tbsp. ginger; 3 tsp. nutmeg; 4 tsp. grated lemon peel; 20 eggs; 1 c. heavy cream

Servings: persons

7 1/2 c. graham cracker or gingersnap cookie crumbs
8 lb. cream cheese
5 c. granulated sugar
6 c. mashed pumpkin
2 Tbsp. vanilla
2 Tbsp. cinnamon
2 Tbsp. ginger
3 tsp. nutmeg
4 tsp. grated lemon peel
20 eggs
1 c. heavy cream

1
Line and grease 5 (9-inch) spring-form pans.
2
Spoon 1 1/2 cups of cookie crumbs per cheesecake over the bottom of each pan. Combine cream cheese and sugar in a large mixer; beat until smooth.
3
Add the pumpkin; continue to beat.
4
Add the spices; mix well.
5
Scrape the sides of the bowl with a spatula.
6
Add eggs slowly, one at a time; beat in cream.
7
Divide evenly among the pans.
8
Bake at 200u00b0 for 2 hours.
9
Rotate pans in the oven every 30 minutes for even heat distribution.

5593

kcal

Calories

385

Fat

433

Carbs

130

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 11 ingredients. The key ingredients include: 7 1/2 c. graham cracker or gingersnap cookie crumbs, 8 lb. cream cheese, 5 c. granulated sugar, 6 c. mashed pumpkin, 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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