Ingredients for Another Pumpkin Cheesecake Recipe
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/12 cups granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 16 ounces (two 8-ounce packages) cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch salt
- 3 large eggs
- 1/4 teaspoon ground cloves
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How to Make Another Pumpkin Cheesecake Recipe
- Preheat oven to 400°F (200°C).
- Cream together 1/2 cup (1 stick) of unsalted butter and 1/3 cup granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add 1 1/4 cups all-purpose flour and mix until a dough forms.
- Press dough evenly into the bottom and 2 inches up the sides of a 9-inch springform pan.
- Bake for 5 minutes.
- Remove from oven and reduce oven temperature to 350°F (175°C).
- In a separate bowl, beat together 16 ounces (two 8-ounce packages) cream cheese, softened, and 3/4 cup granulated sugar until smooth and creamy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- Add 3 large eggs one at a time, beating well after each addition.
- Pour the pumpkin filling into the pre-baked crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. A knife inserted near the center should come out almost clean.
- Let the cheesecake cool completely in the oven with the door slightly ajar. This helps prevent cracking.
- Once cooled, loosen the cake from the sides of the pan.
- Remove the rim of the pan and chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Top with your favorite topping: cream cheese frosting, whipped cream, or cranberry glaze.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
89g
Fat
71g
Carbs
12g
