Pumpkin Cheesecake
This Pumpkin Cheesecake recipe has a little bit of a kick to it. So good!!
Servings: 16
Calories: 224kcal
Ingredients
- ½ c graham crackers finely crushed
- ½ c gingersnaps finely crushed
- 2 tbsp pecans finely chopped
- 1 tbsp flour
- 1 tbsp powdered sugar
- 2 tbsp butter melted
- 16 oz cream cheese softened
- 1 c granulated sugar
- 3 eggs
- 15 oz pumpkin
- 1 egg
- ¼ c milk
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
Instructions
For crust:
- Combine graham crackers, gingersnaps, 2 tbsp pecans, flour, powdered sugar and melted butter into a medium bowl.
- Press evenly into bottom of 9 inch springform pan. Set aside.
For filling:
- Beat cream cheese and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.
- Add eggs all at once, beating on low speed just until combined.
- Place 1 c of cream cheese mix in medium bowl. Add pumpkin, 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined.
For cheesecake:
- Pour pumpkin mixture into prepared springform pan.
- Top with cream cheese mixture.
- With a knife, gently swirl through orange and white layers to marble.
- Place pan in shallow baking pan.
- Bake at 350 degrees for 40-45 mins until center appears set when shaken.
- Cool on wire rack for 15 mins.
- Loosen crust from sides of pan. Cool 30 mins more.
- Remove sides of pan. Cool completely.
- Cover, chill at least 4 hours (can refrigerate for up to 1 week).
- Garnish with whipping cream and toasted pecans if desired.
Nutrition
Calories: 224kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 158mg | Potassium: 136mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4625IU | Vitamin C: 1.2mg | Calcium: 52mg | Iron: 1.1mg