Pumpkin season is almost over. Just kidding, we have another month of it! In honor of pumpkin spice and everything nice, here’s my delicious Black Bottom Pumpkin Cheesecake recipe.
Perfect for Halloween, Thanksgiving, or any day in between, this dessert is luscious, creamy, and sure to hit the spot. To create the black bottom, I used Kinnikinnick KinniToos chocolate sandwich cookies. For striking contrast, I then layered it with a pumpkin cream cheese layer and a traditional cream cheese layer. The sour cream and powdered sugar “frosting” on top is the perfect finishing touch to give it that extra oomph.
A great bonus about this cake is that the topping gives it a nice base for additional decorations, if desired. You can top it with sprinkles, decorate it with Halloween shapes in frosting, or just leave it as-is for a classy, simple look.
Course:
Dessert
Cuisine:
American
Servings: 10 servings
Calories: 647 kcal
:
- Gluten-free nonstick cooking spray
-
1
(8-ounce) package
Kinnikinnick KinniToos chocolate sandwich cookies
(fudge or chocolate vanilla) -
4
tablespoons
melted butter -
4
(8-ounce) blocks
cream cheese,
at room temperature -
4
large eggs -
1½
cups
sugar -
2
teaspoons
pure vanilla extract -
½
teaspoon
kosher or fine sea salt -
1
(15-ounce) can
pure pumpkin puree
(not pumpkin pie filling) -
2
teaspoons
pumpkin pie spice -
1
cup
sour cream -
1
tablespoon
powdered sugar
-
Spray a 9-inch springform pan with cooking spray. Preheat the oven to 325 degrees.
-
Grind the cookies to fine crumbs in a food processor. Add the melted butter and pulse to combine. Press the mixture firmly into the bottom of the prepared pan.
-
In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the cream cheese, eggs, sugar, vanilla, and salt. Beat on medium speed until very smooth. Divide the mixture in half and add the pumpkin and pumpkin pie spice to half and mix well.
-
Pour the pumpkin filling over the crust and smooth. Add the remaining filling on top and smooth. Bake for 1 hour and 15 minutes or until set. Let cool, then cover and refrigerate for at least 4 hours or preferably overnight.
-
Remove the cheesecake from the pan and place on a serving plate or cake stand.
-
Combine the sour cream and powdered sugar and spread on top of the cheesecake.
Nutrition Facts
Black Bottom Pumpkin Cheesecake
Amount Per Serving
Calories 647
Calories from Fat 405
% Daily Value*
Total Fat 45g
69%
Saturated Fat 23g
115%
Cholesterol 189mg
63%
Sodium 550mg
23%
Potassium 269mg
8%
Total Carbohydrates 52g
17%
Dietary Fiber 1g
4%
Sugars 42g
Protein 9g
18%
Vitamin A
164.3%
Vitamin C
2.5%
Calcium
15.1%
Iron
11.2%
* Percent Daily Values are based on a 2000 calorie diet.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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