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Market Day Pumpkin Cheesecake
Make this pumpkin cheesecake at home instead of waiting for your Market Day order. You won't be disappointed!
Course
Dessert
Cuisine
American
Keyword
Cheesecake Recipe, Market Day Recipes
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
758
kcal
Author
Stephanie Manley
Ingredients
▢
1
cup
graham cracker crumbs
▢
1
tablespoon
sugar
▢
1/4
cup
chopped pecans (walnuts work well too)
▢
2
tablespoons
butter
▢
40
ounces
cream cheese, softened (5 bricks)
▢
3
tablespoons
all-purpose flour
▢
1
cup
sugar
▢
1
tablespoon
vanilla
▢
1
cup
canned pumpkin (I prefer 1 small can, not the large size)
▢
1
teaspoon
cinnamon
▢
1/4
teaspoon
nutmeg
▢
1/4
teaspoon
cloves
▢
3
eggs
▢
1/2
cup
sour cream
▢
(additional walnuts for garnishing the top)
Instructions
Mix crumbs, 3 tablespoons sugar, pecans (walnuts) and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices.
Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
Blend in sour cream; pour over crust.
Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Nutrition
Calories:
758
kcal
|
Carbohydrates:
46
g
|
Protein:
12
g
|
Fat:
59
g
|
Saturated Fat:
31
g
|
Cholesterol:
232
mg
|
Sodium:
586
mg
|
Potassium:
334
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
6935
IU
|
Vitamin C:
1.4
mg
|
Calcium:
185
mg
|
Iron:
1.9
mg
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@CopyKatRecipes
or tag
#copykatrecipes
!