Cheesecake Pumpkin Dessert Recipe

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

Read Reviews
5 1 1
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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
MAKES:
9-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
9-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 3/4 cup finely chopped walnuts
  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter or margarine, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup cooked or canned pumpkin
  • 1/2 teaspoon ground cinnamon, divided
  • 2 tablespoons chopped walnuts

Directions

In a bowl, combine the first six ingredients; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon.
Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Refrigerate until serving. Yield: 9-12 servings.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p118

Nutritional Facts

1 slice: 327 calories, 24g fat (11g saturated fat), 87mg cholesterol, 194mg sodium, 25g carbohydrate (19g sugars, 2g fiber), 7g protein.

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  • 3/4 cup finely chopped walnuts
  • 3/4 cup graham cracker crumbs (about 12 squares)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter or margarine, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup cooked or canned pumpkin
  • 1/2 teaspoon ground cinnamon, divided
  • 2 tablespoons chopped walnuts
  1. In a bowl, combine the first six ingredients; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.
  2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon.
  3. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Refrigerate until serving. Yield: 9-12 servings.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p118

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Reviews forCheesecake Pumpkin Dessert

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Donna I.M.J. User ID: 5934807 85250
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."

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