Barefeet in the Kitchen · by Mary Younkin★ 5.0 (7)
Cheesecake Pumpkin Pie
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 9%
CARBS 20G30% OF CAL
0G FIBER0G ADDED0G INTRINSIC5G OTHER14G TOTAL SUGAR
FAT 19G64% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Two creamy cheesecake pies with pumpkin topping, built on a simple graham cracker crust. Rich, smooth, and perfect for fall celebrations or holiday gatherings.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1½ cups graham cracker crumbs (about 16 crackers worth (gluten free crackers work fine))
- ¼ cup butter (melted)
- 2 tablespoons light brown sugar
- 24 ounces cream cheese (softened)
- ¾ cup white sugar
- 3 eggs
- 1 tablespoon vanilla
- ¾ cup pumpkin puree
- 1 tablespoon pumpkin pie spice mix
- Optional topping: Vanilla Whipped Cream
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 9%
CARBS 20G30% OF CAL
0G FIBER0G ADDED0G INTRINSIC5G OTHER14G TOTAL SUGAR
FAT 19G64% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 246mg
- Total sugar
- 14g
- Added sugar
- ≥10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 53mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.