Pumpkin Cheesecake Ii
Rich and creamy pumpkin cheesecake with warm spices, perfect for fall gatherings or special occasions, offering a delightful blend of sweetness and festive flavor.
Ingredients
Instructions
- Mix graham cracker crumbs with 1 tablespoon sugar and melted margarine or butter until blended.
- Press the mixture onto the bottom of an 8-inch or 9-inch spring-form pan.
- Chill the crust.
- Beat cream cheese and 3/4 cup sugar until well blended.
- Add pumpkin, cinnamon, ginger, nutmeg, and salt; beat until combined.
- Add eggs one at a time, beating well after each addition.
- Pour the filling into the prepared crust.
- Bake at 350°F (175°C) for 50 minutes.
- Remove the cake from the oven.
- Raise oven temperature to 400°F (200°C).
- Mix sour cream, 1/4 cup sugar, and vanilla until smooth.
- Spread the sour cream mixture over the filling.
- Bake for an additional 8 minutes.
- Cool the cake on a rack.
- Remove the sides of the pan and chill the cake.
- Before serving, garnish with whipped cream and/or almonds if desired.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing. You can substitute the graham cracker crumbs with crushed vanilla wafers or almond flour for a gluten-free option. If you prefer less sweetness, reduce the sugar in the sour cream topping. Consider adding a pinch of allspice for extra warmth. This recipe has a similar depth to the Unsugar Cheesecake(Diabetic) for those mindful of sugar.
Serving Suggestions
Serve slices of pumpkin cheesecake chilled for the best texture. It pairs beautifully with whipped cream and can be garnished with crushed almonds for added crunch. Consider serving alongside a warm beverage like spiced cider or coffee. This dessert is a perfect ending to a fall meal, complementing savory dishes like a franklin potato stew.
Storage & Reheating
Store any leftover pumpkin cheesecake in an airtight container in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving. To reheat, place slices in the microwave for short intervals, being cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cheesecake Ii contains roughly 527 calories, with 7g protein, 44g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (48% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To prepare, roast a sugar pumpkin, scoop out the flesh, and blend until smooth. You'll need about 2 cups of fresh puree to replace the 16 oz. can. Ensure that it is well-drained to avoid excess moisture in the cheesecake.
What should I do if my cheesecake cracks?
Cracks can occur due to rapid temperature changes. To prevent this, bake the cheesecake in a water bath or ensure your oven temperature is accurate. If cracks do form, they can be easily covered with the sour cream topping, which adds flavor and moisture.
Can I make this cheesecake ahead of time?
Absolutely! This pumpkin cheesecake can be made up to two days in advance. Prepare it fully, including the sour cream topping, and chill it in the refrigerator. This allows the flavors to meld beautifully and makes it perfect for entertaining during the busy holiday season.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).