Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups graham cracker crumbs; 3 Tbsp melted butter; 3 Tbsp sugar; Filling:; 16 oz cream cheese; 1 cup heavy cream; 1 cup pumpkin; 3/4 cup sugar; 4 eggs, separated; 3 Tbsp flour; 1 tsp vanilla; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 1/4 tsp salt; Topping:; 1 cup sour cream; 2 Tbsp sugar; 1/2 tsp vanilla

Servings: persons

Crust:
1 1/2 cups graham cracker crumbs
3 Tbsp melted butter
3 Tbsp sugar
Filling:
16 oz cream cheese
1 cup heavy cream
1 cup pumpkin
3/4 cup sugar
4 eggs, separated
3 Tbsp flour
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
Topping:
1 cup sour cream
2 Tbsp sugar
1/2 tsp vanilla

1
Crust:
2
combine graham cracker crumbs, melted butter and sugar, mix. Press into pan. Bake at 325 degrees for 15 minutes.
3
Filling:
4
Combine all ingredients EXCEPT egg whites. Beat egg whites separately. Add egg whites to pumpkin mixture. Pour into crust. Bake at 325 1 hour.
5
Topping:
6
Combine sour cream, sugar and vanilla, beat. Pour over cake and bake for 5 more miutes at 325 degrees.
7
Remove and cool on rack.

1342

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 20 ingredients. The key ingredients include: Crust:, 1 1/2 cups graham cracker crumbs, 3 Tbsp melted butter, 3 Tbsp 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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