Pumpkin Cheesecake with Pastry Crust

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Servings: 12 Difficulty: Intermediate
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A pumpkin cheesecake baked in a simple homemade pastry crust.
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This pumpkin cheesecake uses a flour-and-margarine pastry rather than a crumb crust. The cream-cheese filling is flavored simply with pumpkin, cinnamon, and nutmeg.

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Pumpkin Cheesecake with Pastry Crust

Author: chefs-mate Cooking Method: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 335

Description

This pumpkin cheesecake uses a flour-and-margarine pastry rather than a crumb crust. The cream-cheese filling is flavored simply with pumpkin, cinnamon, and nutmeg.

Ingredients

Directions

  1. Cream the margarine and 1/3 cup sugar together.
  2. Beat in 1 egg, then mix in the flour to make a soft pastry.
  3. Press the pastry into a cheesecake pan.
  4. Beat the cream cheese and 3/4 cup sugar until smooth.
  5. Blend in the pumpkin, cinnamon, nutmeg, and 2 eggs.
  6. Pour the filling into the pastry crust.
  7. Bake until set.
  8. Cool completely and refrigerate before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 335kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 9g45%
Cholesterol 70mg24%
Sodium 230mg10%
Total Carbohydrate 34g12%
Dietary Fiber 2g8%
Sugars 22g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin cheesecake, pastry crust, cream cheese, cinnamon, nutmeg, pumpkin dessert
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