Ingredients for Rich Pumpkin Cheesecake
- Duncan Hines Moist Deluxe Spice Cake Mix
- 6 tablespoons (3 ounces) melted unsalted butter
- 2 (8 ounce) packages cream cheese
- Condensed Milk
- Solid Pack Pumpkin
- 2 large eggs
- Pumpkin Pie Spice
- Almonds
- Whipping Cream
- ¼ cup granulated sugar + 1 ¼ cups granulated sugar
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How to Make Rich Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Make the crust: Combine 1 ½ cups gingersnap cookie crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth and creamy. Gradually add 1 ¼ cups granulated sugar, beating until combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gently fold the pumpkin mixture into the cream cheese mixture until just combined.
- Pour the batter into the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
213g
Fat
170g
Carbs
25g
