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.
Nutrition & Diet Analysis (per serving)
760
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).