Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. pumpkin puree; 1/2 tsp. vanilla; 1 tsp. cinnamon; 1 tsp. coriander; 3/4 tsp. ground ginger; 1/8 tsp. nutmeg; 4 Tbsp. orange juice; 12 oz. cream cheese, softened; 1/2 c. sugar; 3/4 c. sour cream; 1 Tbsp. cornstarch; 2 eggs (1 at a time); graham cracker crumbs; sugar; melted butter

Servings: persons

1 c. pumpkin puree
1/2 tsp. vanilla
1 tsp. cinnamon
1 tsp. coriander
3/4 tsp. ground ginger
1/8 tsp. nutmeg
4 Tbsp. orange juice
12 oz. cream cheese, softened
1/2 c. sugar
3/4 c. sour cream
1 Tbsp. cornstarch
2 eggs (1 at a time)
graham cracker crumbs
sugar
melted butter

1
Mix together first seven ingredients.
2
Blend together cream cheese and 1/2 cup sugar.
3
Add the sour cream, cornstarch and eggs to the cream cheese and sugar mixture, mixing well.
4
Blend the pumpkin and spice mixture with the cream cheese and sour cream combination.
5
Mix well. Pour in spring-form pan that is lined with graham cracker crumbs, sugar and melted butter mixture.
6
Bake at 325u00b0 for 1 hour.
7
Place water in a shallow pan in the oven as cake is cooking; this prevents it from cracking.

592

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 15 ingredients. The key ingredients include: 1 c. pumpkin puree, 1/2 tsp. vanilla, 1 tsp. cinnamon, 1 tsp. coriander, 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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