Pumpkin Cheesecake with Shortbread Crust

20m
Prep Time
60m
Cook Time
1h 20m
Ready In

Recipe: #10808

October 26, 2013



"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."

Original is 10 servings
  • CRUST
  • FILLING

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.

0 Reviews

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