- Calories 590
- Fat 41g
- Satfat 22g
- Protein 10g
- Carbohydrate 49g
- Fiber 3g
- Cholesterol 185mg
- Sodium 434mg
Pumpkin Cheesecake
Photo: Charles Schiller; Styling: Lynn Miller
How to Make It
Step 1
Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
Step 2
Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
Step 3
Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.
semenivka's Review
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hillbillyhobbit's Review
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goodrel8's Review
Excellent recipe. I used 1/3 each neufchatel, whole milk ricotta, and full-fat cream cheese. It was delicious. Make sure your springform pan is well-sealed with foil, though, to avoid the crust getting water in it.
WilVeg's Review
My sister and I decided to bring homemade dessert to our family gathering on Thanksgiving. This was our first time baking for our family and of course were a little nervous as our family never shy's away from an opinion. Needless to say the cheesecake was a HIT! It was a simple and easy recipe to follow and my sister and I look forward to making it once again. Thanks All You!
Coxsackie's Review
amazing cheesecake!! I never ate pumpkin before, and decided to taste this cake on my husband's urging and I was amazed.
Must try