Sweet Pumpkin Cheesecake recipe - ingredients, nutrition and when to eat it
Sweet pumpkin cheesecake is made by baking mashed sweet pumpkin and cream cheese on a cookie crust.
Sweet pumpkin cheesecake is made by baking mashed sweet pumpkin and cream cheese on a cookie crust. The pumpkin’s mellow sweetness pairs well with the rich, creamy cheese. It’s a lovely fall dessert to enjoy slowly with a cup of coffee.
Snacks & desserts · 75 minutes to cook
Nutrition (per 332.5g serving): 873 kcal · protein 13.2g · carbohydrate 72.7g · fat 60.8g · sodium 515.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the pumpkin is very moist, mash it, then cook it in a pan for 2–3 minutes to evaporate the excess moisture.
Tips: The center may still wobble a little when it comes out of the oven, but it will firm up as it cools.
Tips: Press the cookie crust firmly with the bottom of a cup so it holds together.
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Ingredients (1 serving)
- Sweet pumpkin — 120 g
- Cream cheese — 80 g
- Crushed cookies — 35 g
- Butter — 15 g
- Sugar — 25 g
- Egg — 0.5 pc
- Heavy cream — 30 ml
- Vanilla extract — 0.5 tsp