Pumpkin Cheesecake with Shortbread Crust
Recipe: #10808
October 26, 2013
Categories: Desserts, Cakes, Cheese, Pumpkin, Christmas Thanksgiving, Cheesecake, Cream Cheese, more
"This one has a shortbread type crust, which is thicker than the usual cheesecake crust. You could use your favorite graham cracker type crust instead. This may be frosted with a cream cheese and powdered sugar mix, or pipe heavy whipped cream on before serving. I have also made a glaze from cranberry sauce."
Ingredients
- CRUST
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- FILLING
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Nutritional
- Serving Size: 1 (157.3 g)
- Calories 366.5
- Total Fat - 16.3 g
- Saturated Fat - 9.7 g
- Cholesterol - 104 mg
- Sodium - 621.8 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 1.5 g
- Sugars - 24.4 g
- Protein - 17 g
- Calcium - 436.1 mg
- Iron - 1.5 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Cream butter and 1/3 cup sugar until light and fluffy; blend in beaten egg. Add flour and mix well.
Step 3
Spread dough on bottom and 2 inches up side of a 9 inch springform pan. Bake 5 minutes. Remove from oven.
Step 4
Lower oven temperature to 350°F.
Step 5
Combine cream cheese and 3/4 cup sugar; beat at medium speed until smooth. Blend in pumpkin, spices and salt. Add eggs and beat well.
Step 6
Pour into baked crust. Bake for 50 minutes, or until knife inserted in center comes out almost clean. Top may be cracked.
Step 7
Loosen cake from sides of pan; cool. Remove rim of pan and chill cheesecake.
Tips
No special items needed.