Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 3/4 cup graham cracker crumbs; 1/4 cup pecans; 4 tablespoons butter; 1/4 cup sugar; Cheesecake; 2/3 cup brown sugar; 1 1/4 teaspoons pumpkin pie spice; 2 cups cream cheese, softened (not spreadable); 2 whole eggs; 2 egg yolks; 1 cup canned pumpkin puree (not pie filling); 1 grated lemon, zest of; Topping; 1 cup sour cream (I use low fat); 1/4 cup brown sugar; 1 tablespoon vanilla extract

Servings: persons

Crust
3/4 cup graham cracker crumbs
1/4 cup pecans
4 tablespoons butter
1/4 cup sugar
Cheesecake
2/3 cup brown sugar
1 1/4 teaspoons pumpkin pie spice
2 cups cream cheese, softened (not spreadable)
2 whole eggs
2 egg yolks
1 cup canned pumpkin puree (not pie filling)
1 grated lemon, zest of
Topping
1 cup sour cream (I use low fat)
1/4 cup brown sugar
1 tablespoon vanilla extract

1
Crust:.
2
Pulse graham cracker crumbs, pecans in food processor.
3
Add butter & sugar pulse till sandy moist texture is achieved.
4
Cheesecake:.
5
Using electric mixer, lightly beat softened cream cheese.
6
In a separate bowl mix brown sugar & pumpkin pie spice.
7
Add to cheese and mix at low speed 2 minutes scraping the bowl from time to time.
8
Next add the egg yolks and continue to beat at low speed.
9
Add the whole eggs and mix thoroughly.
10
Now add the pumpkin puree & grated zest of lemon.
11
Lightly butter a non stick 10 inch springform pan and place on baking sheet.
12
Put the graham cracker crust mixture in the bottom and distribute evenly, packing firmly. ( I use the back of a spoon).
13
Bake 8 to 10 min @ 350u00b0F.
14
Pour the cheesecake mixture into the springform pan and bake at 325F for 30 minutes.
15
Reduce the heat to 300F and continue to bake for another 10 - 15 minutes
16
Topping:.
17
Mix ingredients thoroughly.
18
Spread on cheesecake after it has baked the 15 min at lower temperature.
19
Return to oven for another 8 minutes.
20
Cake should still jiggle a bit.
21
Cool 8 hours or more.

1148

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 17 ingredients. The key ingredients include: Crust, 3/4 cup graham cracker crumbs, 1/4 cup pecans, 4 tablespoons butter, 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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