Spicy Pumpkin Cheesecake
A creamy, spicy pumpkin cheesecake with warm cinnamon and cloves, topped with whipped cream and toasted pecans—perfect for fall gatherings and dessert lovers alike.
Ingredients
Instructions
- Beat the egg yolk and brush it on the graham cracker pie crust.
- Bake the crust in a preheated 350°F oven for 5 minutes and set aside.
- In a large mixer bowl, beat the softened cream cheese, sugar, and eggs on medium speed until smooth.
- Add the pumpkin, cinnamon, and cloves, then continue mixing until well blended.
- Spoon the filling into the prepared pie crust.
- Bake at 350°F until set, about 40 to 45 minutes.
- Cool the cheesecake, then refrigerate for several hours or overnight.
- Garnish with whipped cream and toasted pecan halves before serving.
Nutrition & Diet Analysis (per serving)
707
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).