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Pumpkin Cheesecake with Pastry Crust

Pumpkin Cheesecake with Pastry Crust recipe image
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.
Cooking Method:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 335
Dietary: Vegetarian
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
  • 1/3 cup Margarine
  • 1/3 cup Sugar
  • 1 Egg
  • 1 1/4 cups Flour
  • 2 8-ounce packages Cream cheese
  • 3/4 cup Sugar
  • 2 cups Pumpkin puree
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 Eggs
Directions
  1. 1
    Cream the margarine and 1/3 cup sugar together.
  2. 2
    Beat in 1 egg, then mix in the flour to make a soft pastry.
  3. 3
    Press the pastry into a cheesecake pan.
  4. 4
    Beat the cream cheese and 3/4 cup sugar until smooth.
  5. 5
    Blend in the pumpkin, cinnamon, nutmeg, and 2 eggs.
  6. 6
    Pour the filling into the pastry crust.
  7. 7
    Bake until set.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/pumpkin-cheesecake-with-pastry-crust/