Tastes Better From Scratch · by Lauren Allen★ 5.0 (40)
Pumpkin Cheesecake
NUTRITION · PER SERVING85M COOK
CAL 21%·PRO 13%
CARBS 39G36% OF CAL
1G FIBER14G OTHER23G TOTAL SUGAR
FAT 28G60% OF CAL
14G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin cheesecake with gingersnap crust, topped with whipped cream and caramel. Rich and creamy with warm spice, it's a showstopping fall dessert.
dessertamericanbaked good⚙️ food processor🥧 baking dish🥣 mixer🔥 ovengluten freevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups finely ground gingersnap crumbs ((about 10 ounces))
- 6 Tablespoons unsalted butter (, melted)
- 1 cup granulated sugar
- 3 (8 oz pckgs) full fat cream cheese (, at room temperature)
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree ((or homemade pumpkin puree))
- 3 large eggs (, at room temperature)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped Cream (, for topping, optional)
- Caramel sauce (, for topping, optional)
At a glance
PER SERVING · TIME 85M
CAL 21%·PRO 13%
CARBS 39G36% OF CAL
1G FIBER14G OTHER23G TOTAL SUGAR
FAT 28G60% OF CAL
14G SAT14G 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
- 20m
- Cook
- 1h 5m
- Sodium
- 358mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.