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Pumpkin Cheesecake Dessert Recipe

Pumpkin Cheesecake Dessert Recipe photo by Taste of Home

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My family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. —Melissa Davis, Clermont, Florida

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Pumpkin Cheesecake Dessert Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 9-12 Servings

20 35 55

Ingredients

3/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts

Directions

In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.
For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator. Yield: 9-12 servings.

Nutritional Facts 1 serving equals 327 calories, 24 g fat (11 g saturated fat), 87 mg cholesterol, 194 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Pumpkin Cheesecake Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p118

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Pumpkin Cheesecake Dessert

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(1-1) of 1 reviews

Reviewed on Apr. 15, 2011 by Donna I.M.J.

One of the many cheese cakes I made for my daughters wedding reception. Instead of walnuts I used pecans. Our guests loved it. I have made it several times since.