Cheesecake Pumpkin Dessert Recipe
Cheesecake Pumpkin Dessert Recipe photo by Taste of Home

Cheesecake Pumpkin Dessert Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:9-12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 9-12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p118

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.

Reviews for Cheesecake Pumpkin Dessert

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 15, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT