Pumpkin Pie Cheesecake

Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table.

Ingredients
Serves: Makes 12 servings.
  • Graham Cracker Crust::
  • Cheesecake Filling::
Directions
20 mins Prep time 50 mins Cook time
20 mins Prep time
50 mins Cook time
  • Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

  • For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.

  • Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

  • Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Cooking tip

• Garnish with whipped cream and sprinkle with additional pumpkin pie spice.

Nutrition information

(Amount per serving)

  • 327Calories: 327Cholesterol: 100mg
  • Sodium: 272mgProtein: 6g
  • Total Fat: 19gFiber: 2g
  • Carbohydrate: 33g
Top