Spiced Pumpkin Cheesecake
Spiced Pumpkin Cheesecake is a lacto ovo vegetarian recipe with 10 servings. This dessert has 354 calories, 5g of protein, and 17g of fat per serving. For 77 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have ground ginger, ground cinnamon, pumpkin puree, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so great. Similar recipes include Spiced Pumpkin Cheesecake, Spiced Pumpkin Cheesecake, and Spiced Pumpkin Cheesecake.
- Serves: 10
- Time: 45 Mins
- Category: dessert
- Health Rating: 2.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
butter | 2.0 | Tbsps | None |
 |
cream cheese | 226.796 | grams | None |
 |
eggs | 3.0 | larges | None |
 |
graham crackers crumbs | 112.5 | grams | None |
 |
granulated sugar | 150.0 | grams | None |
 |
ground cinnamon | 1.0 | teaspoon | None |
 |
ground cloves | 0.125 | teaspoons | None |
 |
ground ginger | 0.25 | teaspoons | None |
 |
heavy cream | 119.0 | milliliters | None |
 |
nutmeg | 0.25 | teaspoons | None |
 |
pumpkin puree | 245.0 | grams | None |
 |
salt | 0.25 | teaspoons | None |
|
sugar | 200.0 | grams | None |
 |
vanilla extract | 1.0 | teaspoon | None |
butter
Qty: 2.0
Metric: Tbsps
Price: None
cream cheese
Qty: 226.796
Metric: grams
Price: None
eggs
Qty: 3.0
Metric: larges
Price: None
graham crackers crumbs
Qty: 112.5
Metric: grams
Price: None
granulated sugar
Qty: 150.0
Metric: grams
Price: None
ground cinnamon
Qty: 1.0
Metric: teaspoon
Price: None
ground cloves
Qty: 0.125
Metric: teaspoons
Price: None
ground ginger
Qty: 0.25
Metric: teaspoons
Price: None
heavy cream
Qty: 119.0
Metric: milliliters
Price: None
nutmeg
Qty: 0.25
Metric: teaspoons
Price: None
pumpkin puree
Qty: 245.0
Metric: grams
Price: None
salt
Qty: 0.25
Metric: teaspoons
Price: None
sugar
Qty: 200.0
Metric: grams
Price: None
vanilla extract
Qty: 1.0
Metric: teaspoon
Price: None
Instructions
SPICED CRUST
Step 1: Combine butter, granulated sugar, ginger, cinnamon and cloves in a bowl. Stir until sugar has dissolved.
Ingredients:
- granulated sugar
- cinnamon
- butter
- clove
- ginger
- sugar
Equipment:
- bowl
Step 2: Add graham cracker crumbs and toss in the spiced butter mixture.
Ingredients:
- graham cracker crumbs
- butter
Step 3: Transfer the crumbs to the springform pan and press firmly into an even layer on the bottom of the pan. (I used a measuring cup)
Equipment:
- springform pan
- measuring cup
Step 4: Bake until browned at the edges for about 15 minutes at 350F. Set aside and allow to cool. Wrap the outside 9-inch springform pan tightly with two pieces of foil.PUMPKIN FILLING:Preheat the oven to 325 F and place an oven rack in the lower-middle position.
Ingredients:
- pumpkin
- wrap
Equipment:
- springform pan
- oven
- aluminum foil
Step 5: Combine the sugar, spices and salt in a small bowl; whisk to blend and set aside.In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute.
Ingredients:
- cream cheese
- spices
- sugar
- salt
Equipment:
- hand mixer
- whisk
- bowl
Step 6: Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute. Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.
Ingredients:
- sugar
Equipment:
- bowl
Step 7: Add the pumpkin puree and vanilla; beat at medium speed until blended, about 45 seconds.
Ingredients:
- canned pumpkin
- vanilla
Step 8: Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.
Ingredients:
- egg
Step 9: Add the heavy cream and beat at low speed until combined, about 45 seconds. Use a rubber spatula to give the mixture a final stir by hand.
Ingredients:
- heavy cream
Equipment:
- spatula
Step 10: Pour the filling into the springform pan, over the crust. Smooth the top.
Ingredients:
- crust
Equipment:
- springform pan
Step 11: Put the springform with the covered bottom into a larger roasting pan.
Equipment:
- roasting pan
Step 12: Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.
Ingredients:
- water
Equipment:
- springform pan
- roasting pan
Step 13: Bake until the cake is slightly wobbly when the pan is shaken.Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.
Ingredients:
- wrap
Equipment:
- plastic wrap
- oven
- frying pan
Dietary Information
- Vegetarian
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 354.29 kcal | 17.71% |
| Fat | 17.13 g | 26.35% |
| Saturated Fat | 9.45 g | 59.09% |
| Carbohydrates | 47.4 g | 15.8% |
| Net Carbohydrates | 46.18 g | 16.79% |
| Sugar | 39.65 g | 44.06% |
| Cholesterol | 98.17 mg | 32.72% |
| Sodium | 247.73 mg | 10.77% |
| Alcohol | 0.14 g | 100.0% |
| Alcohol % | 0.14 % | 100.0% |
| Protein | 4.72 g | 9.44% |
| Vitamin A | 4444.12 IU | 88.88% |
| Vitamin B2 | 0.19 mg | 11.27% |
| Selenium | 7.29 µg | 10.41% |
| Phosphorus | 93.21 mg | 9.32% |
| Iron | 1.15 mg | 6.41% |
| Calcium | 56.92 mg | 5.69% |
| Manganese | 0.11 mg | 5.69% |
| Vitamin E | 0.79 mg | 5.29% |
| Vitamin B5 | 0.49 mg | 4.92% |
| Fiber | 1.23 g | 4.9% |
| Vitamin K | 5.12 µg | 4.87% |
| Folate | 17.83 µg | 4.46% |
| Magnesium | 17.44 mg | 4.36% |
| Zinc | 0.61 mg | 4.06% |
| Potassium | 136.25 mg | 3.89% |
| Vitamin B12 | 0.21 µg | 3.45% |
| Vitamin B6 | 0.07 mg | 3.42% |
| Vitamin D | 0.49 µg | 3.27% |
| Vitamin B1 | 0.05 mg | 3.04% |
| Vitamin B3 | 0.57 mg | 2.83% |
| Copper | 0.05 mg | 2.5% |
| Vitamin C | 1.11 mg | 1.35% |
