Yummy Pumpkin Cheesecake Recipe

Name: Yummy Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups Zwieback Toast Crumbs (about 17 crackers) or 1 ½ cups graham cracker crumbs (about 20 squares); ⅓ cup sugar; 3 tablespoons butter, melted (no substitutes); 2 (8 ounce) packages cream cheese, softened; 1 cup half-and-half or 1 cup light cream; 1 cup canned pumpkin; ¾ cup sugar; 3 tablespoons all-purpose flour; 1 ½ teaspoons vanilla; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon salt; 4 eggs; 1 (8 ounce) carton sour cream; 2 tablespoons sugar; ½ teaspoon vanilla

Servings: persons

1 ½ cups Zwieback Toast Crumbs (about 17 crackers) or 1 ½ cups graham cracker crumbs (about 20 squares)
⅓ cup sugar
3 tablespoons butter, melted (no substitutes)
2 (8 ounce) packages cream cheese, softened
1 cup half-and-half or 1 cup light cream
1 cup canned pumpkin
¾ cup sugar
3 tablespoons all-purpose flour
1 ½ teaspoons vanilla
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
4 eggs
1 (8 ounce) carton sour cream
2 tablespoons sugar
½ teaspoon vanilla

1
Preheat oven to 325 degree F.
2
For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter.
3
Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
4
Bake in the preheated oven for 5 minutes; set aside.
5
For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
6
Add eggs, beating on low speed just until combined.
7
Spoon filling into crust-lined pan.
8
Place springform pan in a shallow baking pan.
9
Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
10
Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake.
11
Bake 5 minutes more.
12
Cool in springform pan on a wire rack for 15 minutes.
13
Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
14
Remove sides of pan; cool 1 hour.
15
Cover and chill at least 4 hours.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1 ½ cups Zwieback Toast Crumbs (about 17 crackers) or 1 ½ cups graham cracker crumbs (about 20 squares), ⅓ cup sugar, 3 tablespoons butter, melted (no substitutes), 2 (8 ounce) packages cream cheese, softened, and more.

Yes, Yummy 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.

Yummy Pumpkin Cheesecake

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