Rating: 5 stars
3873 Ratings
  • 5 star values: 3236
  • 4 star values: 485
  • 3 star values: 115
  • 2 star values: 26
  • 1 star values: 11

This pumpkin cheesecake is a great alternative to pumpkin pie, especially for cheesecake fans. Serve topped with whipped cream.

Recipe Summary

cook:
35 mins
additional:
3 hrs
total:
4 hrs 5 mins
prep:
30 mins
Servings:
8
Yield:
1 9-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Combine cream cheese, sugar, and vanilla in a large bowl; beat until smooth. Blend in eggs one at a time. Spread 1 cup of batter in prepared crust; set aside.

  • Add pumpkin puree, cinnamon, cloves, and nutmeg to remaining batter; stir gently until well-blended. Carefully spread on top of batter in crust.

  • Bake in the preheated oven until center is almost set, 35 to 40 minutes. Allow to cool, then refrigerate for 3 hours or overnight.

  • Cover with whipped topping before serving.

Nutrition Facts

426 calories; protein 7.2g; carbohydrates 35.5g; fat 29g; cholesterol 108.1mg; sodium 354.4mg. Full Nutrition
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