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Cheesecake Pumpkin Dessert

 Cheesecake Pumpkin Dessert
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
9-12 ServingsPrep: 20 min. Bake: 35 min. + cooling

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.

2 of 2

Cheesecake Pumpkin Dessert (continued)

Directions (continued)

  • 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.