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Browse All Recipes

Pumpkin Cheesecake

Date added: November 2, 2007

  • Servings: 1 change
  • Calories per serving: 3,381
  • Prep time: 15
  • Cook time: 60

Ingredients

  • 2 cup cream cheese
  • 1/2 cup sugar, granulated
  • 1/2 cup sugar, brown
  • 2 eggs, whole
  • 2 tbsp flour, all purpose, bleached, enrich
  • .12 tsp spice, cinnamon, ground
  • .12 tsp spice, ginger, ground
  • 1 1/4 cup pumpkin puree
  • 1/4 tsp vanilla extract
  • 1/2 cup cookie, ginger snap
  • 1/4 cup butter, unsalted

Recipe Method

1. Perheat the oven 170C. Line the base of round springform tin with foil and brush it with oil. perpare 1 ginger snap base. Use 100g of ginger cookies crumbs and 50g of butter mix together. Press the mixture over the bottom of the 8" cake tin.
2. Beat cream cheese and all the sugar together, until smooth. Add eggs one by one and beating well after each addition.
3. Sift all dry ingredients and mix well and smooth.
4. Add pumpkin puree and vanilla in the mixture, mix well
5. Pour mixture into the cake tin. Bake in a water bath at 170C ,for 1 hour or until golden brown, or just firm to the touch. Cool, then put into the fridge until firm.

Nutritional Facts

Per serving% Daily Value*
Calories 3,381169%
Fat 235g361%
Cholesterol 1,088mg363%
Sodium 2,237mg 93%
Carbohydrates 275g169%

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