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Pumpkin Cheesecake Dessert

 Pumpkin Cheesecake Dessert
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!
12-15 ServingsPrep: 20 min. Bake: 35 min.

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

Directions

  • 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.
  • 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.
  • 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.

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Pumpkin Cheesecake Dessert (continued)

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.