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4 votes | 5531 views

This is an easy pumpkin cheesecake. Try it, or my pumpkin cheesecake with gingersnaps and walnuts recipe, as a nice alternative to regular pumpkin pie. Neither will kill your craving for pumpkin pie this holiday season, but they might create a new craving for you! This is adapted from a Paula Deen recipe. Thanks Paula!

Prep time:
Cook time:
Servings: 12
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Ingredients

Cost per serving $1.30 view details

Directions

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 10-inch springform pan. Set aside.
  3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 12 servings
Calories 538  
Calories from Fat 277 51%
Total Fat 31.49g 39%
Saturated Fat 16.88g 68%
Trans Fat 0.0g  
Cholesterol 85mg 28%
Sodium 469mg 20%
Potassium 200mg 6%
Total Carbs 59.45g 16%
Dietary Fiber 1.4g 5%
Sugars 38.71g 26%
Protein 6.23g 10%

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Reviews

  • John Spottiswood
    November 10, 2011
    If you're looking for a light, airy cheesecake, this isn't for you. But if you're in the mood for a creamy, rich cheesecake with a wonderful Autumn twist, you're going to love this!
    I've cooked/tasted this recipe!
    • Arturo Féliz-Camilo
      November 10, 2011
      excellent for the season!
      I've cooked/tasted this recipe!

      Comments

      • judee
        November 14, 2011
        Pumpkin dessert is perfect for Thanksgiving. I love the idea of a creamy rich choice.

        Leave a review or comment