Pumpkin Cheesecake I Recipe

Name: Pumpkin Cheesecake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8 oz.) pkg. cream cheese (or 2 regular, 2 light); 1 c. sugar; 1 1/2 c. brown sugar; 5 eggs, beaten, or equivalent egg substitute; 2 c. canned pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves; 1 tsp. vanilla; 1/2 c. graham cracker crumbs

Servings: persons

4 (8 oz.) pkg. cream cheese (or 2 regular, 2 light)
1 c. sugar
1 1/2 c. brown sugar
5 eggs, beaten, or equivalent egg substitute
2 c. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla
1/2 c. graham cracker crumbs

1
Preheat oven to 325u00b0.
2
Beat cream cheese and sugars until fluffy.
3
Add eggs gradually.
4
Mix in remaining ingredients. Butter a 9-inch spring-form pan.
5
Coat with graham cracker crumbs. Fill with batter.
6
Bake cheesecake for 80 minutes or until it is firm around the edges.
7
Turn off oven and let cheesecake stand in cooling oven for 30 minutes.
8
Remove and cool completely on rack. Good served with whipped topping.

1151

kcal

Calories

Fat

155

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (8 oz.) pkg. cream cheese (or 2 regular, 2 light), 1 c. sugar, 1 1/2 c. brown sugar, 5 eggs, beaten, or equivalent egg substitute, and more.

Yes, Pumpkin Cheesecake I 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 I

How did you like this recipe?

Frequently Asked Questions