Pumpkin Cheesecake with Shortbread Crust
Created by Mikekey on October 26, 2013
- Servings: 10
- Prep Time: 20m
- Cook Time: 60m
- Recipe #10808
Ingredients
- CRUST
- 1/3 cup butter, softened
- 1/3 cup granulated sugar
- 1 large egg, slightly beaten
- 1 1/4 cups all-purpose flour
- FILLING
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 cups pumpkin puree ( fresh or canned)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 dash salt
- 2 large eggs
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Cream butter and 1/3 cup sugar until light and fluffy; blend in beaten egg. Add flour and mix well.
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Step 3: Spread dough on bottom and 2 inches up side of a 9 inch springform pan. Bake 5 minutes. Remove from oven.
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Step 4: Lower oven temperature to 350°F.
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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.
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Step 6: Pour into baked crust. Bake for 50 minutes, or until knife inserted in center comes out almost clean. Top may be cracked.
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Step 7: Loosen cake from sides of pan; cool. Remove rim of pan and chill cheesecake.
Nutritional Facts
- 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