Pumpkin Cheesecake

Pumpkin Cheesecake

Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Prep Time

20

Minutes

Total Time

8:45

Hrs:Mins

Makes

16

servings

Crust
1 3/4
cups graham cracker crumbs (about 24 squares)
2
tablespoons granulated sugar
1/2
cup butter or margarine, melted
Filling
1/4
cup Gold Medal® all-purpose flour
2
teaspoons pumpkin pie spice
2
tablespoons brandy, if desired
1
can (15 oz) pumpkin (not pumpkin pie mix)
4
packages (8 oz each) cream cheese, softened
1
cup packed brown sugar
2/3
cup granulated sugar
5
eggs
  1. Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  3. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  4. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  5. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
Serve With
Serve with whipped cream sprinkled with pumpkin pie spice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 145mg;
  • Sodium 290mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.