Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8 oz.) pkg. cream cheese; 4 eggs; 1 (1 lb.) can pumpkin (no spices added); 1 c. sugar; 1/2 tsp. cinnamon; 2 1/4 tsp. ground ginger; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/4 to 1/2 c. brandy; 2 graham cracker crusts

Servings: persons

3 (8 oz.) pkg. cream cheese
4 eggs
1 (1 lb.) can pumpkin (no spices added)
1 c. sugar
1/2 tsp. cinnamon
2 1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 to 1/2 c. brandy
2 graham cracker crusts

1
Heat oven to 325u00b0.
2
Cream the cream cheese and sugar until fluffy.
3
Add eggs, 1 at a time, beating well after each until smooth and creamy.
4
Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy.
5
Mix until well blended.
6
Put cheese mixture into graham cracker crusts.
7
Bake for 50 to 60 minutes or until well-puffed.
8
Turn off heat and let cool in oven.

717

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 10 ingredients. The key ingredients include: 3 (8 oz.) pkg. cream cheese, 4 eggs, 1 (1 lb.) can pumpkin (no spices added), 1 c. 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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