Pumpkin Pie Cheesecake Recipe

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My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia
TOTAL TIME: Prep: 10 min. + cooling Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + cooling Bake: 1 hour + cooling
MAKES: 12 servings

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 McCormick® Pure 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream. Yield: 12 servings.
Originally published as Pumpkin Cheesecake in Taste of Home June/July 2001, p53

Nutritional 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.

Reviews for Pumpkin Pie Cheesecake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 23, 2011

"The simplest cheesecake recipe I ever made and really delicious! Big hit with my family - even those that do not like pumpkin pie."

MY REVIEW
Reviewed Oct. 17, 2011

"Smooth and creamy ant the recipe is in a "language" anyone can understand"

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