Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
16 servings, 1 piece (104 g) each
Tap or click steps to mark as complete
You'll know it's a special occasion when you get to enjoy a serving of this fabulous cheesecake.
Pumpkin seeds are also known as pepitas.
Cheesecake can be refrigerated overnight before topping with brittle and whipped cream mixture.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made this for a thanksgiving dessert and it was a hit. Even those that weren't big fans of pumpkin enjoyed it. I accidentally used a 10 inch springform, but I found the cake cooked a lot more even. I did not mind that the shortcake bottom was thin, it made for a lighter cake. I will definitely make this again.
excellent recipe! two things to note: I would make the shortcake bottom recipe half as big again because I felt there wasn't enough on the bottom of my pan - it barely covered it. Also, dissolve your instant coffee in a tablespoon of hot water before mixing with other ingredients. I used name-brand coffee without this step, and it wasn't hot enough to dissolve the coffee granules. Otherwise it turned out great and everyone loved it.