Pumpkin Cheesecake

Microwave.Lady's picture

Dec. 05, 2010


For crust
Butter/Margarine 1/4 Cup (4 tbs)
Gingersnaps crumbs 1 1/3 Cup (21.33 tbs)
For filling
Cream cheese 16 Ounce , softened (2 Packages, 8 Ounce Each)
Firmly packed brown sugar 3/4 Cup (12 tbs)
Canned pumpkin 16 Ounce (1 Can)
Cornstarch 2 Teaspoon
Pumpkin pie spice 2 Teaspoon
Eggs 4


1. For crust: Place butter in 10-inch quiche dish or pie plate. Heat on Full Power for 45 seconds to 1 minute 15 seconds, or until melted.

2. Blend in crumbs. Press mixture firmly against bottom and sides of dish. Cook on Full Power for 1 to 2 minutes, or until firm. Turn quarter-turn halfway through cooking time. Set aside.

3. For filling: Place softened cream cheese, sugar, pumpkin, cornstarch, pumpkin pie spice, and eggs in mixing bowl. Mix until smooth. Pour filling into crust. Cook on Cook Level 4 for 30 to 40 minutes, or until set. Turn quarter-turn halfway through cooking time. Center may be somewhat soft, but will set up as it chills. Refrigerate for 4 to 6 hours.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3295Calories from Fat 2025

 % Daily Value*

Total Fat 230 g353.8%

Saturated Fat 125 g625%

Trans Fat 0 g


Sodium 1955 mg81.46%

Total Carbohydrates 268 g89.3%

Dietary Fiber 14 g56%

Sugars 209 g

Protein 60 g120%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet