An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Homemade Pumpkin Cheesecake
NUTRITION · PER SERVING505M COOK
CAL 24%·PRO 15%
CARBS 31G26% OF CAL
0G FIBER9G OTHER21G TOTAL SUGAR
FAT 37G69% OF CAL
21G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin cheesecake on a pecan graham cracker crust, lightly sweetened with brown sugar and maple syrup. A fall dessert that's rich and satisfying.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ cups graham cracker crumbs/digestive cookie crumbs
- ⅓ cup butter (melted)
- ¼ cup pecans (finely chopped) optional
- 21 ounces cream cheese (whole fat)
- ⅓ cup brown sugar (packed)
- ⅓ cup granulated sugar
- ⅓ cup greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup pumpkin puree (nothing added)
- 1½-2 teaspoons pumpkin spice
- 1 cup cream (whole, heavy or whipping cream, at least 30% fat content)
- 1½-2 tablespoons pure maple syrup
At a glance
PER SERVING · TIME 505M
CAL 24%·PRO 15%
CARBS 31G26% OF CAL
0G FIBER9G OTHER21G TOTAL SUGAR
FAT 37G69% OF CAL
21G SAT16G 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
- 30m
- Cook
- 55m
- Sodium
- 375mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 99mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.