Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. granola type cereal; 2 (8 oz.) pkg. cream cheese; 1 (15 oz.) container part skim Ricotta cheese; 1 3/4 c. sugar; 4 eggs; 2 tsp. vanilla extract; 1 (16 oz.) can solid pack pumpkin; 1/4 c. cornstarch; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; whipped cream for garnish (optional)

Servings: persons

1 c. granola type cereal
2 (8 oz.) pkg. cream cheese
1 (15 oz.) container part skim Ricotta cheese
1 3/4 c. sugar
4 eggs
2 tsp. vanilla extract
1 (16 oz.) can solid pack pumpkin
1/4 c. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
whipped cream for garnish (optional)

1
Heat oven to 300u00b0.
2
Sprinkle bottom of 9-inch spring-form pan with granola cereal.
3
In large mixing bowl, with electric mixer on low speed, beat cream cheese until smooth and creamy.
4
Beat in Ricotta cheese.
5
Add sugar, eggs and vanilla and beat until blended.
6
Add pumpkin, cornstarch, cinnamon and nutmeg and beat until smooth.
7
Pour batter into spring-form pan over cereal.
8
Bake 1 1/2 hours or until center is just starting to set.
9
Turn off oven and leave cheesecake in oven with door slightly ajar for 30 minutes.

No nutrition data on file — estimate from the ingredient list.

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: 1 c. granola type cereal, 2 (8 oz.) pkg. cream cheese, 1 (15 oz.) container part skim Ricotta cheese, 1 3/4 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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