American · Dessert
Pumpkin Spice Cheesecake
A single slice of baked pumpkin cheesecake on a spiced graham cracker crust, flavored with cinnamon, ginger, clove and nutmeg, finished with a dollop of whipped cream and a light dusting of cinnamon.
$3
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
10.8gProtein
44.1gFat
44.6gCarbs
33.8gSugar
1.9gFiber
651mgSodium
296mgChol
25.9gSat Fat
430mgPotassium
175mgCalcium
1.9mgIron
0.6mcgVitamin B12
2.1mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and 1 tbsp sugar until resembling wet sand, then press firmly into a 4-inch springform.
2
Bake
Bake the crust for 8 minutes at 325°F (163°C) until edges look slightly darker and set on the middle rack.
3
Whisk
Beat softened cream cheese with 2 tbsp sugar until smooth and lump-free, about 1 minute by hand or mixer.
4
Fold
Add pumpkin puree, egg, sour cream, vanilla, cinnamon, ginger, cloves, nutmeg and salt; whisk until uniform.
5
Bake
Pour batter over crust, set in hot water bath (halfway up sides), and bake at 325°F (163°C) for 45–50 minutes until edges set.
6
Cool
Turn off oven, crack door open, and let cheesecake sit for 10 minutes to prevent cracking.
7
Chill
Remove from water bath and refrigerate uncovered until fully firm at center, at least 5 hours.
8
Plate
Run a thin knife around the edge, unmold onto a plate, top with whipped cream and cinnamon dust.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz142g pumpkin puree
- 8.8 oz250g cream cheese, softened
- 2 oz56g graham cracker crumbs
- 1 oz28g butter, melted
- 2 tbsp2 tbsp sugar-white, plus 2 tbsp for filling
- 22 small eggs (about 45g)
- 1/2 tsp1/2 tsp vanilla-extract
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp ginger-ground
- 1/4 tsp1/4 tsp cloves
- 1/4 tsp1/4 tsp nutmeg
- 2 tbsp2 tbsp sour-cream
- 2 tbsp2 tbsp heavy-cream, whipped, for topping
- pinch of salt
