Spicy Pumpkin Cheesecake Recipe

Name: Spicy Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 extra serving graham cracker pie crust; 2 (8 ounce) packages cream cheese, softened; 12-¾ cup sugar; 2 eggs; 1 (15 ounce) can pumpkin; 1 ½ teaspoons cinnamon; ½ teaspoon ginger; ¼ teaspoon clove; whipped topping; toasted pecan halves

Servings: persons

1 egg yolk
1 extra serving graham cracker pie crust
2 (8 ounce) packages cream cheese, softened
12-¾ cup sugar
2 eggs
1 (15 ounce) can pumpkin
1 ½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon clove
whipped topping
toasted pecan halves

1
Beat egg yolk & brush on pie crust.
2
Bake the crust @ 350 degrees for 5 minutes, then set aside.
3
In a large mixing bowl, beat cream cheese, sugar (I use a scant 3/4 cup, but adjust to your liking), & eggs @ medium speed until smooth.
4
Add pumpkin & remaining spices; continue mixing until well blended.
5
Spoon into pie crust & bake @ 350 degrees for 40 to 45 minutes or until set.
6
Cool & refrigerate several hours or overnight.
7
Garnish with whipped topping & toasted pecan halves.

1485

kcal

Calories

Fat

305

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 egg yolk, 1 extra serving graham cracker pie crust, 2 (8 ounce) packages cream cheese, softened, 12-¾ cup sugar, and more.

Yes, Spicy 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.

Spicy Pumpkin Cheesecake

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