Pumpkin Cheesecake
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Handle the Heat · by Tessa Arias★ 5.0 (12)

Pumpkin Cheesecake

NUTRITION · PER SERVING520M COOK
CAL 34%·PRO 17%
CARBS 60G35% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER47G TOTAL SUGAR
FAT 47G63% OF CAL
25G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy pumpkin cheesecake with a crunchy Biscoff cookie crust and whipped cream topping. A fall favorite with warm spices and rich, smooth filling.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
  • 7 tablespoons (99 grams) unsalted butter, (melted)
  • 24 ounces (680 grams) cream cheese, (completely softened to room temperature)
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (150 grams) light brown sugar
  • 15 ounces (425 grams) pureed pumpkin
  • ¼ cup (57 grams) sour cream or plain full-fat yogurt, (at room temperature)
  • 3 large eggs plus 1 egg yolk, (at room temperature)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fresh ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 cup (237 grams) heavy cream, (chilled)
  • ¼ cup (25 grams) powdered sugar
PREP
25M
SODIUM
375MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.