Pumpkin Cheesecake

16
Servings
30m
Prep Time
2.5h
Cook Time
3h
Ready In


"A lovely cheesecake for the fall."

Original recipe yields 16 servings
OK
  • FOR CRUST
  • FOR FILLING

Nutritional

  • Serving Size: 1 (181.9 g)
  • Calories 474.5
  • Total Fat - 25.8 g
  • Saturated Fat - 13.2 g
  • Cholesterol - 167.1 mg
  • Sodium - 682.4 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 32.6 g
  • Protein - 24 g
  • Calcium - 558.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F

TO MAKE THE CRUST


Step 2

Lightly spray the bottom and sides of two 10-inch spring form pans with nonstick cooking spray.

Step 3

Line sides of the pans with parchment or wax paper.

Step 4

In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans.

Step 5

Press firmly over the bottom and 1/2 inch up the sides of the pans.

TO MAKE THE FILLING


Step 6

In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla.

Step 7

Mix until smooth; add sour cream and whipping cream.

Step 8

Add cinnamon, ginger, nutmeg, cloves and flour.

Step 9

Add eggs one at a time, beating well after each addition.

Step 10

Beat in pumpkin. Divide evenly between prepared pans.

Step 11

Place in oven side by side.

Step 12

Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch.

Step 13

Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour

Step 14

Cool, cover and refrigerate or freeze cheesecakes.

Tips & Variations


No special items needed.

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