Jo Cooks · by Joanna Cismaru★ 4.5 (46)
Pumpkin Cheesecake
NUTRITION · PER SERVING135M COOK
CAL 30%·PRO 27%
CARBS 44G30% OF CAL
4G FIBER14G OTHER26G TOTAL SUGAR
FAT 42G64% OF CAL
16G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cheesecake infused with pumpkin and ricotta over a walnut crust, topped with pumpkin whipped cream. Rich and seasonal.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2½ cups walnuts (or pecans)
- ¼ teaspoon ground cinnamon
- ⅓ cup sugar
- 4 tablespoon unsalted butter (melted)
- ¼ cup flour
- ¼ teaspoon salt
- 1 pound ricotta cheese
- 10 ounce cream cheese
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 5 large eggs (separated)
- 1¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 15 ounce canned pumpkin
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin spice
- 1 cup whipping cream (or heavy cream)
- ⅓ cup canned pumpkin
- 1 tablespoon powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
At a glance
PER SERVING · TIME 135M
CAL 30%·PRO 27%
CARBS 44G30% OF CAL
4G FIBER14G OTHER26G TOTAL SUGAR
FAT 42G64% OF CAL
16G SAT27G 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
- 1h 30m
- Sodium
- 313mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 418mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.