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Pumpkin Pie Cheesecake

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust that acts as the base for a rich and creamy top layer of pumpkin cheesecake. You'll love the soft and smooth texture of silky cheesecake paired with the warmth and familiar flavor of sweet and spicy pumpkin. Serve it with a dollop of homemade vanilla whipped cream and a dash of cinnamon, or even a scoop of vanilla ice cream on the side. 

Recipe Info

  • Prep Time:

    20m

  • Cook Time:

    50m

  • Ingredients:

    10

  • Servings:

    12

  • User Rating:

Ingredients

  • Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • Cheesecake Filling
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon flour
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick® Pumpkin Pie Spice

Nutrition Information

(per serving)

  • Calories 327
  • Carbohydrates 33 g
  • Cholesterol 100 mg
  • Fiber 2 g
  • Protein 6 g
  • Sodium 272 mg
  • Total Fat 19 g

Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust that acts as the base for a rich and creamy top layer of pumpkin cheesecake. You'll love the soft and smooth texture of silky cheesecake paired with the warmth and familiar flavor of sweet and spicy pumpkin. Serve it with a dollop of homemade vanilla whipped cream and a dash of cinnamon, or even a scoop of vanilla ice cream on the side. 

Key products

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Test Kitchen Tip: Use your favorite cookies in place of the graham crackers to add a flavorful twist to the crust. Try it with finely crushed gingersnaps, Biscoff® cookies, vanilla wafers, or golden sandwich cookies.

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