Pumpkin Cheesecake

Average Rating
4.0 Average FatSecret member ranking
A smooth and delicious cheesecake for those special occasions.
Servings Prep Time Cook Time
10 30 mins 45 mins

Ingredients

Directions

1. Let cream cheese and eggs come to room temperature.
2. Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray.
3. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
4. Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated.
5. Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes.
6. Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes.
7. Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours.
8. Note: serve with whipped topping if desired.

Nutrition summary

There are 277 calories in 1 serving of Pumpkin Cheesecake.
Calorie split: 81% fat, 8% carbs, 11% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
276
 
% Daily Values*
Total Fat
25.42g
33%
Saturated Fat
15.417g
77%
Trans Fat
0g
Polyunsaturated Fat
1.07g
Monounsaturated Fat
7.269g
Cholesterol
138mg
46%
Sodium
252mg
11%
Total Carbohydrate
5.92g
2%
Dietary Fiber
2g
7%
Sugars
2.02g
Protein
7.76g
Vitamin D
-
Calcium
68mg
5%
Iron
1.29mg
7%
Potassium
194mg
4%
Vitamin A
270mcg
30%
Vitamin C
0.1mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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