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Pumpkin Cheesecake Dessert

Total Time

Prep: 20 min. Bake: 35 min.

Makes

15 servings

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!
Pumpkin Cheesecake Dessert Recipe photo by Taste of Home
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Ingredients

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

Directions

  1. In small large bowl, combine the cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press into a 13x9-in. baking dish; set aside.
  2. In a large bowl, beat cream cheese until smooth. Add remaining 2 eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining 2 tsp. 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.

Nutrition Facts

1 piece: 378 calories, 22g fat (8g saturated fat), 89mg cholesterol, 303mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 9g protein.

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