Pumpkin Cheesecake In Nut Crust Recipe

Name: Pumpkin Cheesecake In Nut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ground pecans; 2 tablespoons brown sugar; 1 egg white, beaten until frothy; 1 teaspoon powdered ginger; 1 teaspoon finely grated lemon rind; 4 eggs; 3 egg yolks; 2 1/2 pounds cream cheese, softened; 3/4 cup firmly packed dark brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; 2 1/2 teaspoons freshly grated lemon rind; 3 tablespoons flour; 1 cup heavy cream; 1 tablespoon vanilla extract; 1 pound pumpkin puree, fresh or canned; Coarsely grated lemon rind for garnish

Servings: persons

2 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
4 eggs
3 egg yolks
2 1/2 pounds cream cheese, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 teaspoons freshly grated lemon rind
3 tablespoons flour
1 cup heavy cream
1 tablespoon vanilla extract
1 pound pumpkin puree, fresh or canned
Coarsely grated lemon rind for garnish

1
For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together.
2
Press into bottom and a little up the sides of 10-inch spring-form pan.
3
For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
4
Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and flour.
5
Beat in cream, vanilla and pumpkin.
6
Pour into nut crust.
7
Place pan of hot water in bottom of oven to keep cake from cracking.
8
Bake at 400 degrees for 20 minutes.
9
Reduce heat to 275 degrees and bake 50 to 60 minutes longer.
10
Turn off heat and allow cake to cool in oven overnight, about eight hours.
11
Then chill.
12
Remove spring-form before serving and decorate cake with coarsely grated rind.

2084

kcal

Calories

177

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

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 cups ground pecans, 2 tablespoons brown sugar, 1 egg white, beaten until frothy, 1 teaspoon powdered ginger, and more.

Yes, Pumpkin Cheesecake In Nut Crust 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 In Nut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions