Pumpkin Spice Cheesecake Recipe

Name: Pumpkin Spice Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups gingersnap crumbs; ¼ cup butter; 3 (250 g) packages cream cheese, softened; ¾ cup sugar; 3 eggs; 1 cup canned pumpkin; handful pecans, toasted and chopped; 1 dash nutmeg; 1 dash cinnamon; Cool Whip Topping, for topping; pecans, toasted, for topping

Servings: persons

1 ¼ cups gingersnap crumbs
¼ cup butter
3 (250 g) packages cream cheese, softened
¾ cup sugar
3 eggs
1 cup canned pumpkin
handful pecans, toasted and chopped
1 dash nutmeg
1 dash cinnamon
Cool Whip Topping, for topping
pecans, toasted, for topping

1
Mix together crumbs and butter.
2
Press on bottom of a 9 springform pan.
3
Set aside.
4
Beat cream cheese and sugar until smooth.
5
Add eggs, one at a time, and mix until just blended.
6
Stir in canned pumpkin, pecans, nutmeg and cinnamon and pour mixture into crust.
7
Bake at 350 degrees Fahrenheit, for 45 to 50 minutes or until center is almost set.
8
Cool completely, then refrigerate for 3 hours or overnight.
9
Top with COOL WHIP and sprinkle with pecans.

732

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 11 ingredients. The key ingredients include: 1 ¼ cups gingersnap crumbs, ¼ cup butter, 3 (250 g) packages cream cheese, softened, ¾ cup sugar, and more.

Yes, Pumpkin Spice 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 Spice Cheesecake

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