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Spiced Pumpkin Cheesecake

 
One serving costs about $0.77

$0.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:33%

Spoonacular Score: 33%

 

Spiced Pumpkin Cheesecake is a lacto ovo vegetarian recipe with 10 servings. This dessert has 354 calories, 5g of protein, and 17g of fat per serving. For 77 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have ground ginger, ground cinnamon, pumpkin puree, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so great. Similar recipes include Spiced Pumpkin Cheesecake, Spiced Pumpkin Cheesecake, and Spiced Pumpkin Cheesecake.

Cheesecake on the menu? Try pairing with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
8 oz
8 oz cream cheese
cream cheese
3 large
3 large eggs
eggs
1.25 cups
1.25 cups graham crackers crumbs
graham crackers crumbs
0.75 cup
0.75 cup granulated sugar
granulated sugar
1 tsp
1 tsp ground cinnamon
ground cinnamon
0.13 tsps
0.13 tsps ground cloves
ground cloves
0.25 tsps
0.25 tsps ground ginger
ground ginger
0.5 cup
0.5 cup heavy cream
heavy cream
0.25 tsps
0.25 tsps nutmeg
nutmeg
1 cup
1 cup pumpkin puree
pumpkin puree
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
2 Tbsps butter
2 Tbsps
butter
8 oz cream cheese
8 oz
cream cheese
3 large eggs
3 large
eggs
1.25 cups graham crackers crumbs
1.25 cups
graham crackers crumbs
0.75 cup granulated sugar
0.75 cup
granulated sugar
1 tsp ground cinnamon
1 tsp
ground cinnamon
0.13 tsps ground cloves
0.13 tsps
ground cloves
0.25 tsps ground ginger
0.25 tsps
ground ginger
0.5 cup heavy cream
0.5 cup
heavy cream
0.25 tsps nutmeg
0.25 tsps
nutmeg
1 cup pumpkin puree
1 cup
pumpkin puree
0.25 tsps salt
0.25 tsps
salt
1 cup sugar
1 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
springform pan
springform pan
measuring cup
measuring cup
plastic wrap
plastic wrap
roasting pan
roasting pan
oven
oven
ramekin
ramekin
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
hand mixer
hand mixer
springform pan
springform pan
measuring cup
measuring cup
plastic wrap
plastic wrap
roasting pan
roasting pan
oven
oven
ramekin
ramekin
spatula
spatula
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. SPICED CRUST:Combine butter, granulated sugar, ginger, cinnamon and cloves in a bowl. Stir until sugar has dissolved.
  2. Add graham cracker crumbs and toss in the spiced butter mixture.
  3. Transfer the crumbs to the springform pan and press firmly into an even layer on the bottom of the pan. (I used a measuring cup)
  4. Bake until browned at the edges for about 15 minutes at 350F. Set aside and allow to cool. Wrap the outside 9-inch springform pan tightly with two pieces of foil.
  5. PUMPKIN FILLING:Preheat the oven to 325 F and place an oven rack in the lower-middle position.
  6. Combine the sugar, spices and salt in a small bowl; whisk to blend and set aside.
  7. In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute. Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute. Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.
  8. Add the pumpkin puree and vanilla; beat at medium speed until blended, about 45 seconds.
  9. Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.
  10. Add the heavy cream and beat at low speed until combined, about 45 seconds. Use a rubber spatula to give the mixture a final stir by hand.
  11. Pour the filling into the springform pan, over the crust. Smooth the top.
  12. Put the springform with the covered bottom into a larger roasting pan. Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.
  13. Bake until the cake is slightly wobbly when the pan is shaken.
  14. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.77
Ingredient
2 tablespoons butter
8 ounces cream cheese
3 larges eggs
1.25 cups graham crackers crumbs
¾ cups granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoons ground cloves
¼ teaspoons ground ginger
½ cups heavy cream
¼ teaspoons nutmeg
1 cup pumpkin puree
1 cup sugar
1 teaspoon vanilla extract
Price
$0.24
$2.35
$0.82
$1.21
$0.21
$0.08
$0.04
$0.06
$0.65
$0.04
$1.40
$0.28
$0.30
$7.66

Nutritional Information

Quickview
354 Calories
4g Protein
17g Total Fat
47g Carbs
2% Health Score
Limit These
Calories
354k
18%

Fat
17g
26%

  Saturated Fat
9g
59%

Carbohydrates
47g
16%

  Sugar
39g
44%

Cholesterol
98mg
33%

Sodium
247mg
11%

Get Enough Of These
Protein
4g
9%

Vitamin A
4444IU
89%

Vitamin B2
0.19mg
11%

Selenium
7µg
10%

Phosphorus
93mg
9%

Iron
1mg
6%

Calcium
56mg
6%

Manganese
0.11mg
6%

Vitamin E
0.79mg
5%

Vitamin B5
0.49mg
5%

Fiber
1g
5%

Vitamin K
5µg
5%

Folate
17µg
4%

Magnesium
17mg
4%

Zinc
0.61mg
4%

Potassium
136mg
4%

Vitamin B12
0.21µg
3%

Vitamin B6
0.07mg
3%

Vitamin D
0.49µg
3%

Vitamin B1
0.05mg
3%

Vitamin B3
0.57mg
3%

Copper
0.05mg
3%

Vitamin C
1mg
1%

covered percent of daily need

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