Pumpkin Cheesecake


Pumpkin Cheesecake

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    Servings and Ingredients

    Serves 16
    1 c. graham cracker crumbs
    ½ c. ground gingersnap cookies
    ¾ c. plus 1 tbsp Hy-Vee granulated sugar, divided
    4 tbsp. Hy-Vee butter, melted
    4 (8 oz each) pkg Hy-Vee cream cheese, softened
    1 c. packed Hy-Vee brown sugar
    ¼ c. Hy-Vee flour
    1 (15 oz) can Hy-Vee pumpkin
    1 tbsp. pumpkin pie spice
    5 Hy-Vee large eggs
    1 c. Hy-Vee sour cream
    1 tsp. Hy-Vee vanilla


    1. Heat oven to 325 degrees. Combine graham cracker crumbs, gingersnap cookie crumbs, 1 tablespoon granulated sugar and butter. Press into a 9-inch springform pan. Bake crust 8 to 10 minutes. Cool completely.
    2. In a large bowl, beat cream cheese, brown sugar and 1/2 cup granulated sugar until smooth and creamy; mix in flour. Add pumpkin and pumpkin pie spice, mixing until just smooth. Add eggs, one at a time, until just blended.
    3. Place springform pan on baking sheet. Pour cheesecake mixture over crust. Bake 1 hour, 15 minutes or until set but center still jiggles.
    4. Meanwhile, combine sour cream, vanilla and remaining 1/4 cup granulated sugar. Spread over the top of the baked cheesecake. Return cheesecake to oven for 8 minutes to set the topping.
    5. Cool completely. Cover and refrigerate until firm.

    Nutrition facts


    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 145mg
    • Sodium: 260mg
    • Total Carbohydrates: 36g
    • Protein: 7g

    Daily Values

    Vitamin A 100%
    Vitamin C 0%
    Iron 8%
    Calcium 10%