Crazy for Crust · by Dorothy Kern★ 5.0 (7)
Pumpkin Cheesecake
NUTRITION · PER SERVING645M COOK
CAL 19%·PRO 29%
CARBS 50G52% OF CAL
1G FIBER17G OTHER32G TOTAL SUGAR
FAT 19G44% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin cheesecake with a gingersnap crust, baked low and slow. Rich and foolproof, this is a holiday dessert favorite.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish⚡ microwave🔥 ovenvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 45-50 Gingersnaps (344g or approx 12 ounces)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (84g) unsalted butter (, melted)
- 3 8 ounce packages (678g) cream cheese (, room temperature)
- 5 large eggs (room temperature)
- 1 15 ounce can pumpkin puree
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ cup (31g) all-purpose flour
- ½ teaspoon salt
- Whipped Cream (, for serving)
At a glance
PER SERVING · TIME 645M
CAL 19%·PRO 29%
CARBS 50G52% OF CAL
1G FIBER17G OTHER32G TOTAL SUGAR
FAT 19G44% OF CAL
9G SAT10G 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 15m
- Sodium
- 297mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.