Pumpkin Cheesecake
Recipe: #28308
October 02, 2017
Categories: Desserts, Cakes, Cheese, Pumpkin, Christmas, Thanksgiving Oven Bake, Vegetarian, Cheesecake, Cream Cheese, Kosher Dairy, more
"A lovely cheesecake for the fall."
Ingredients
- FOR CRUST
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- FOR FILLING
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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 by Step Method
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
No special items needed.