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

Pumpkin Cheesecake Dessert Recipe

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This recipe is from central Ohio, which is the heart of pumpkin country, so it definitely represents our area! I got the basic recipe from a niece and made a few changes. Now it's one of my family's year-round favorite desserts!
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12-15 servings

Ingredients

  • 1 package (16 ounces) pound cake mix
  • 3 eggs
  • 2 tablespoons butter, melted
  • 4 teaspoons pumpkin pie spice, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • Whipped cream, optional

Nutritional Facts

1 serving (1 piece) equals 378 calories, 22 g fat (8 g saturated fat), 89 mg cholesterol, 303 mg sodium, 39 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In small large bowl, combine the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into a 13-in. x 9-in. baking dish; set aside.
  2. In a large bowl, beat cream cheese until smooth. Add remaining eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining pie spice. Pour into crust; sprinkle with nuts. Place pan on a baking sheet.
  3. Bake at 350° for 35-45 minutes or until set. Cool. Refrigerate until serving. Cut into squares; garnish with whipped cream if desired. Yield: 12-15 servings.
Originally published as Pumpkin Cheesecake Dessert in Country October/November 1990, p51

Nutritional Facts

1 serving (1 piece) equals 378 calories, 22 g fat (8 g saturated fat), 89 mg cholesterol, 303 mg sodium, 39 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Pumpkin Cheesecake Dessert

AVERAGE RATING
   (7)
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MY REVIEW
Reviewed Oct. 8, 2013

I have been making this for 25+ years - recipe is in the Great American Brand Name Cookbook - I use pecans because so many people I know are allergic to walnuts. I have also made this on a jelly roll pan to make more servings. Great recipe.

MY REVIEW
Reviewed Nov. 23, 2011

I tried this recipe a couple weeks ago to see if i wanted to make for Thanksgiving and OMGmy family and friends loved it so it will be my new desert every year for Thanksgiving thanks for the great recipe taste of home!

MY REVIEW
Reviewed Oct. 13, 2010

What an easy desert! So goooood! I tried this today just to see if I would serve it on Thanksgiving. Believe me you need to try this just as written. I am on my 2nd piece!

MY REVIEW
Reviewed Nov. 18, 2008
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