Zutaten für Pumpkin Cheesecake
- Graham Cracker Crumbs
- Pecans
- Sugar
- Ginger
- ¼ cup melted butter
- 2 tablespoons brown sugar
- 2 (8 ounce) packages cream cheese
- Pumpkin Pie Filling
- Heavy Cream
- Cinnamon
- Salt
- Black Pepper
- Nutmeg
- Clove
- 2 large eggs
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Zubereitung von Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 ½ cups gingersnap cookies (crushed), ¼ cup melted butter, and 2 tablespoons brown sugar. Press mixture firmly into the bottom of a 9-inch springform pan.
- Make the filling: In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth. Gradually beat in 1 ¾ cups granulated sugar until combined.
- Beat in 2 large eggs one at a time, then stir in 1 (15 ounce) can of pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
- Pour filling over the crust and bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
110g
Fat
68g
Carbs
16g
