How to make pumpkin cheesecake, on a cookie crust.
Be aware that, according to NutritionData, 1 cup of pureed pumpkin has ~50% of the daily recommended dosage of vitamin K. The recipe calls for 2 cups, so be mindful of this cheesecake recipe if you have an INR test for the following day.
Health Information
Prerequisites
- Spring pan: 9 inch
- Bowl: large, mixing
- Cookie sheet
- Aluminum foil
Ingredients
- Cream cheese: 8 oz/250 g
- Pumpkin: 2 cups/~500 g canned/mashed
- Sugar: 1 cup/250 g
- Salt: 0.25 teaspoon
- Egg: 1 plus 2 yolks
- Half-and-half: 1 cup/250 mL
- Butter/Margarine: 0.25 cup, melted
- Vanilla extract: 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Ginger: 0.25 teaspoon
- Whipping cream: for topping
Instructions
Food Preparation
- Create the cookie crust (recipe)
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Beat the cream cheese with a hand mixer in the large mixing bowl
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Add the pumpkin and beat until combined
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Add the sugar and salt, and beat until combined
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Add the eggs mixed with the yolks, half-and-half, and melted butter/margarine, and beat until combined
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Add the vanilla, cinnamon, and ginger, if using, and beat until incorporated
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Pour the filling into the cookie crust
- Line the cookie sheet with aluminum foil
Cooking
- Preheat the oven to 350 F
- Put the spring pan, on the cookie sheet, in the oven
- Bake for 50 minutes, or until the center is set
- Place the pie on a wire rack and cool to room temperature for at least an hour
- Cut into slices, top each piece with a generous amount of whipped cream
Tips
- There’s almost enough to share. Almost…
- The cookie sheet is to minimize mess, in case the spring pan leaks
Notes
- Adapted from Reddit