Pumpkin Cheesecake with Butterscotch Swirl Recipe | Yummly
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Pumpkin Cheesecake With Butterscotch Swirl

SERENA BAKES SIMPLY FROM SCRATCH(1)
Cherie P.: "I will definitely make it again. I did modify it…" Read More
29Ingredients
┅Seconds
780Calories
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Ingredients

US|METRIC
12 SERVINGS
  • 1/4 cup butter (Melted)
  • 1 cup dark brown sugar
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 3/4 cups graham cracker crumbs (Fine)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1/2 cup melted butter
  • 32 ounces cream cheese (Softened)
  • 3/4 cup dark brown sugar
  • 1 tablespoon pure vanilla extract
  • 3 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 15 ounces pumpkin puree
  • 6 whole eggs (Room Temperature and Beaten Together)
  • 1/4 cup sour cream (Or Greek Yogurt)
  • 1 cup sour cream
  • 1/4 cup powdered sugar (Sifted)
  • 3/4 teaspoon pure vanilla extract
  • 1 pinch salt
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    NutritionView More

    780Calories
    Sodium31% DV740mg
    Fat78% DV51g
    Protein20% DV10g
    Carbs24% DV73g
    Fiber8% DV2g
    Calories780Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat29g145%
    Trans Fat
    Cholesterol250mg83%
    Sodium740mg31%
    Potassium330mg9%
    Protein10g20%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate73g24%
    Dietary Fiber2g8%
    Sugars63g126%
    Vitamin A150%
    Vitamin C4%
    Calcium20%
    Iron10%

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

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    Reviews(1)

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    Cherie P. 5 years ago
    I will definitely make it again. I did modify it to make it gluten free. I ground up pecans instead of graham crackers. Used 1/2 the butter, and added 1 tbs of honey. I did not bake the crust before cooking the cheesecake. Next time I will double the sour cream frosting recipe. It was delicious and added such a nice complement to the rich cheesecake. Loved the butterscotch too.

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