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Spiced Pumpkin Cheesecake

 
One serving costs about $0.78

$0.78 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 side dish
spoonacular Score:22%

Spoonacular Score: 22%

 

For 76 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 351 calories, 4g of protein, and 17g of fat per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up sugar, cream cheese, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Try Spiced Pumpkin Cheesecake, Spiced Pumpkin Cheesecake, and Spiced Pumpkin Cheesecake for similar recipes.

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
graham crackers
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
1.25 cups
graham crackers
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
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

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
353k Calories
4g Protein
17g Total Fat
47g Carbs
2% Health Score
Limit These
Calories
353k
18%

Fat
17g
26%

  Saturated Fat
9g
58%

Carbohydrates
47g
16%

  Sugar
39g
44%

Cholesterol
103mg
34%

Sodium
252mg
11%

Get Enough Of These
Protein
4g
9%

Vitamin A
4444IU
89%

Phosphorus
93mg
9%

Vitamin B2
0.16mg
9%

Selenium
5µg
8%

Iron
1mg
7%

Calcium
57mg
6%

Manganese
0.11mg
6%

Vitamin K
5µg
5%

Vitamin B5
0.49mg
5%

Fiber
1g
5%

Folate
18µg
5%

Vitamin E
0.68mg
5%

Magnesium
17mg
4%

Zinc
0.61mg
4%

Potassium
135mg
4%

Vitamin D
0.56µg
4%

Vitamin B12
0.22µg
4%

Vitamin B6
0.06mg
3%

Vitamin B1
0.05mg
3%

Vitamin B3
0.58mg
3%

Copper
0.05mg
2%

Vitamin C
1mg
1%

covered percent of daily need

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