Pumpkin Cheesecake
User Reviews
0.0
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Unrated
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
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Chill Time
4 hrs
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Total Time
6 hrs 45 mins
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Servings
12 servings
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Calories
280 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Cheesecake
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Can't decide pumpkin pie and cheesecake? This Pumpkin Pie Cheesecake is the best of both! Creamy cheesecake with swirls of pumpkin pie filling!
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Ingredients
For the crust
- 10 graham cracker
- 2 teaspoons cinnamon
- 2 Tablespoons granulated sugar
- 7 Tablespoons unsalted butter melted
For the cheesecake layer
- 3 packages cream cheese, softened 8 ounce each
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 Tablespoon vanilla extract
For the pumpkin layer
- ⅔ cup pure pumpkin puree
- ¼ cup light brown sugar packed
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Garnish
- Whipped Cream optional
Instructions
- Preheat the oven to 325 degrees F. Add a large roasting pan with several inches of water onto the lowest rack of the oven. Grease the bottom and sides of a 9-inch springform pan with shortening or butter. Set aside.
- Start by making the crust. Add the graham crackers, sugar, and cinnamon to a food processor, and run at high speed until the graham crackers are fine crumbs.
- Gradually pour in the melted butter while the food processor is running at low speed until well-mixed.
- Pour the crumb mixture into the springform pan, and press them firmly into the base and slightly up the sides. Bake in the oven for 15 minutes.
- While the crust is baking, make the cheesecake filling. In a large bowl, use an electric hand mixer and beat together the cream cheese, sugar, and flour until smooth.
- Pour in the eggs and egg yolks, one at a time, and beat until they are just mixed. Add the vanilla extract in with the last egg, and set aside.
- Now make the pumpkin layer. Whisk the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a medium bowl.
- Pour about a third of the cheesecake filling into the pumpkin filling and whisk until just combined.
- Pour the remaining cheesecake mixture into the springform pan, and smooth it out to the edges.
- Pour the pumpkin mixture over the cheesecake layer, and spread evenly over the top.
- Put the springform pan into the oven, on the rack just above the pan of water (not into the pan of water).
- Bake for 1 hour and 10 minutes in the preheated oven. Turn off the oven, but keep the cheesecake in there for another hour. Do not open the oven door. You want to keep the heat trapped in there.
- Take the cheesecake out of the oven and rest on a cooling rack for at least 30 minutes.
- Cover the cheesecake with foil or plastic wrap, and put it in the refrigerator for 4 hours or until the cake is firm. Overnight is best.
- When ready to serve, run a knife around the edge of the springform pan. Release the latch and remove the outer ring. Serve chilled with whipped cream.
Notes
- Gingersnap cookies can be used in place of the graham crackers.
- Store covered in refrigerator for up to 6 days. Or freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
280kcal
(14%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
118mg
(39%)
Sodium
137mg
(6%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 280kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 118mg | 39% |
| Sodium | 137mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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