Zutaten für Pumpkin Cheese Cake
- Gingersnaps
- Graham Wafers
- Brown Sugar
- Cinnamon
- Margarine
- Pumpkin Puree
- Ground Ginger
- Nutmeg
- Cream Cheese
- Eagle Brand Condensed Milk
- Eggs
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Zubereitung von Pumpkin Cheese Cake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine [Crust Ingredients – see ingredient list for measurements] and mix thoroughly. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust: Bake for 10 minutes at 350°F (175°C). Remove from oven and let cool slightly.
- Make the pumpkin spice mixture: In a separate bowl, whisk together [Pumpkin Spice Mixture Ingredients – see ingredient list for measurements]. Set aside.
- Beat the cream cheese mixture: In a large bowl, beat together [Cream Cheese Mixture Ingredients – see ingredient list for measurements] until smooth and creamy.
- Gently fold in pumpkin mixture: Gradually add the pumpkin spice mixture to the cream cheese mixture, folding gently until just combined. Be careful not to overmix.
- Pour into crust: Pour the batter into the prepared crust.
- Bake: Bake for 50 minutes at 350°F (175°C).
- Reduce heat and finish baking: Reduce oven temperature to 300°F (150°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and chill: Let the cheesecake cool completely in the oven with the door slightly ajar. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
124g
Fat
109g
Carbs
15g
