Homemade Pumpkin Cheesecake
User Reviews
0.0
0 reviews
Unrated
Homemade Pumpkin Cheesecake
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
FOR THE BASE
- 1½ cups graham cracker crumbs/digestive cookie crumbs
- ⅓ cup butter (melted)
- ¼ cup pecans (finely chopped) optional
FOR THE PUMPKIN FILLING
- 21 ounces cream cheese (whole fat)
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ⅓ cup Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup pumpkin puree (nothing added)
- 1½-2 teaspoons pumpkin spice
MAPLE WHIPPED CREAM
- 1 cup cream (whole, heavy or whipping cream, at least 30% fat content)
- 1½-2 tablespoons pure maple syrup
Instructions
- Pre-heat oven to 375F/190C. Lightly spray an 8 inch / 20 cm round springform cake pan or line a regular pan with parchment paper.
- Mix the graham cracker or cookie crumbs and the melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
- In a small bowl add the eggs and beat just to combine.
- In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugars and combine, then add the yogurt combine, add the vanilla, salt, pumpkin and spice combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
- Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 50-55 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the maple whipped cream. Enjoy!
MAPLE WHIPPED CREAM
- In a medium bowl, whip the cream until soft peaks form, then slowly add the maple syrup and continue to beat until stiff.
Notes
- For the pumpkin puree you can use a store bought puree (nothing added - not pumpkin pie filling). Or you can use a homemade puree either by boiling or roasting the squash.
- Store leftover cheesecake in the refrigerator in an airtight container for up to 5 days. The airtight container will prevent it from absorbing other fridge odors. I also like to cover the top of mine with a paper towel so that condensation does not form on the top.
- Yes! If you need to make your pumpkin cheesecake more than a day ahead of time, this is a great way to store it. You can either freeze the cheesecake whole or in individual slices. To freeze it whole, cool completely, place on a piece of round cardboard and wrap tightly with plastic wrap.
- To freeze in slices, wrap each slice in plastic wrap then in foil. Place in a labeled freezer bag and store for up to one month. Thaw in the refrigerator or at room temperature.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
159mg
(53%)
Sodium
350mg
(15%)
Potassium
218mg
(6%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
4279IU
(86%)
Vitamin C
1mg
(1%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 350mg | 15% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 4279IU | 86% |
| Vitamin C | 1mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
