Pumpkin Cheesecake Ii Recipe

Name: Pumpkin Cheesecake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. graham cracker crumbs; 1 c. and 1 Tbsp. sugar; 6 Tbsp. melted margarine or butter; 16 oz. cream cheese (at room temperature); 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/4 tsp. ginger; 1/4 tsp. nutmeg; 1/8 tsp. salt; 2 eggs; 1 pt. sour cream; 1 tsp. vanilla; whipped cream and almonds (optional)

Servings: persons

1 c. graham cracker crumbs
1 c. and 1 Tbsp. sugar
6 Tbsp. melted margarine or butter
16 oz. cream cheese (at room temperature)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. salt
2 eggs
1 pt. sour cream
1 tsp. vanilla
whipped cream and almonds (optional)

1
Mix graham cracker crumbs with 1 tablespoon sugar and melted margarine or butter until blended.
2
Press onto bottom of 8-inch or 9-inch spring-form pan.
3
Chill.
4
Beat cream cheese and 3/4 cup sugar until well blended.
5
Beat in pumpkin, spices and salt.
6
Add eggs one at a time, beating well after each.
7
Pour into prepared crust.
8
Bake at 350u00b0 for 50 minutes.
9
Remove cake.
10
Raise oven temperature to 400u00b0.
11
Mix well sour cream, 1/4 cup sugar and vanilla.
12
Spread over filling.
13
Bake 8 minutes.
14
Cool cake on rack.
15
Remove sides of pan and chill cake.
16
Before serving, garnish with border of whipped cream and/or almonds.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 c. graham cracker crumbs, 1 c. and 1 Tbsp. sugar, 6 Tbsp. melted margarine or butter, 16 oz. cream cheese (at room temperature), and more.

Yes, Pumpkin Cheesecake Ii 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.

That's it — enjoy your meal!

Pumpkin Cheesecake Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions