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Pumpkin Cheesecake with Gingersnap Crust

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Submitted by Lacy209

Pumpkin Cheesecake recipe

YIELD

12 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 473
CUPS ML GINGERSNAP COOKIES
crushed *
¼ 59
CUP ML BROWN SUGAR *
¼ 59
CUP ML BUTTER
3 3
PACKAGES PACKAGES CREAM CHEESE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR *
1 1
CAN CAN PUMPKIN *
3 3
LARGE LARGE EGGS
1 15
TABLESPOON ML VANILLA EXTRACT *
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
1 ½ 355
CUPS ML SOUR CREAM

Directions

Combine crumbs, 3 tablespoons brown sugar, and butter.

Press on bottom of a 9-inch springform pan.

Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy.

Add pumpkin and next 5 ingredients.

Pour into prepared crust. Bake at 350℉ (180℃). for 30 minutes.

Reduce oven temperature to 225 degrees, and bake 1 hour.

Cool on a wire rack 5 minutes.

Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 810 63% from fat
 % Daily Value *
Total Fat 56g 87%
Saturated Fat 34g 170%
Trans Fat 0g
Cholesterol 297mg 99%
Sodium 373mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 14%
Sugars g
Protein 39g
Vitamin A 230% Vitamin C 6%
Calcium 20% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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