Pumpkin Spice Cheesecake
User Reviews
5.0
39 reviews
Excellent
Pumpkin Spice Cheesecake
Report
My Pumpkin Spice Cheesecake topped with whipped cream is a surprisingly easy make ahead dessert for the holidays. ?Give everybody a break from pumpkin pie this holiday season and serve cheesecake instead!
Share:
Ingredients
crust
- 1 1/2 cups Gingersnap crumbs
- 1/4 cup brown sugar
- 4 Tbsp butter melted
filling
- 4 8 ounce packages of cream cheese, at room temperature, do not use whipped cream cheese
- 1 1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 Tbsp pumpkin pie spice or 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves, 1/2 tsp nutmeg
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 4 large eggs
- 3 Tbsp all purpose flour
topping
- 1 cup Whipped Cream
- 1/2 tsp cream of tartar
- 4 Tbsp confectioner's sugar
- 1/2 tsp vanilla
- fresh grated nutmeg
Add to Shopping List
Instructions
- Preheat oven to 350F
- Lightly butter a 9 inch spring form pan Mix the crumbs and sugar together until completely combined with no lumps of sugar. Add in the melted butter and mix until all the crumbs are evenly moistened.
- Press the mixture evenly into the bottom of your pan. Bake for 8 minutes, then set aside to cool.
- Using a stand mixer or electric beaters, blend the cream cheese and sugar until well mixed and lump free. It is essential to have your cream cheese soft or you will get lots of lumps.
- Blend in the pumpkin, spices, extract, and salt.
- Beat in the eggs, one at a time, letting each one get incorporated before you add the next. Scrape down the sides of the bowl as necessary. Fold in the flour.
- Place your pan on a baking sheet and fill with the batter. Smooth out the top.
- Put the tray in the oven, and turn the heat down to 300F. Bake for about an hour, then turn the heat off, without opening the door, and leave the cake in the oven for another 2 hours.
- Remove the cake from the oven and let cool to room temperature. Then wrap and refrigerate overnight.
- Whip the cream with the cream of tartar, sugar, and extract to the firm peak stage. Pipe or spread on the top of the cake, and dust with nutmeg
Notes
- This recipe is lightly adapted from Martha Stewart
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
79mg
(26%)
Sodium
234mg
(10%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
3.524IU
(0%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 234mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 3.524IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
