This Pumpkin Pie Cheesecake has a thick layer of cheesecake topped with a layer of spiced cheesecake, all wrapped in a graham cracker crust.
Source: April Baker
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
3. Remove 1 1/3 cups of the cheesecake batter and spread it into the of the graham cracker crust; set aside.
4. Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
6. Serve with whipped cream, if desired!
Leftovers: Store in an airtight container for up to 5 days in the fridge.
*Original recipe: https://thenovicechefblog.com/pumpkin-pie-cheesecake/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 401 | ||
Calories from Fat: 275 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 14.3g | 71 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 173.7mg | 53 % | |
Sodium 369.9mg | 13 % | |
Potassium 182mg | 5 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 22.4g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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