Pumpkin Cheesecake Torte 2

April 21, 2021  Online Recipe Guide Avatar

10-12 Servings

Time to make:
Not Available

Calories per Servings:
Not Available



    • Crust:


  • 1 1/2 cup graham cracker crumbs
  • 1/3 cup butter or margarine, meltedFilling:


  • 12 oz cream cheese, softened
  • 5 eggs, divided
  • 1 1/4 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 1 3/4 cup solid pack pumpkin (16 oz can)
  • 1/2 cup milk
  • 1 tsp ground cinnamonTopping:


  • 1 cup heavy cream, whipped
  • slivered candied ginger(optional)



  1. For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish.
  2. For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill.
  3. For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert.
  4. Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg.


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