Print Options

Back to Pumpkin Pie Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Pumpkin Pie Cheesecake

My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia

12 ServingsPrep: 10 min. + cooling Bake: 1 hour + cooling

Ingredients

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Whipped cream

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom and 2 in. up the sides of a greased 9-in.
springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in
eggs on low speed just until combined. Combine the pumpkin,
cinnamon, nutmeg and allspice. Fold into cheese mixture.
Pour into crust. Bake at 350° for 1 hour or until center is
almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour

2 of 2

Pumpkin Pie Cheesecake (continued)

Directions (continued)

longer. Refrigerate until completely cooled (center will fall).
Remove sides of pan just before serving. Garnish with whipped cream.
Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 245 calories, 14 g fat (8 g saturated fat), 87 mg cholesterol, 184 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.