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Pumpkin Cheesecake

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

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( 145 Ratings)

145 Ratings

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4 Stars 10%

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Member Reviews ( 83 )

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Prep Time 20 min
Total Time 8 hr 45 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.

Serve with whipped cream sprinkled with pumpkin pie spice.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 16g, 16% Trans Fat 1g 1% ),
Cholesterol: 145mg; 145%;
Sodium: 290mg; 290%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

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.

REVIEWS & COMMENTS

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1 - 3 of 83 Reviews View All

Posted 1/2/2013 12:53:22 PM REPORT ABUSE SarahJax said:

Rating:

Amazing! I had a small crack in mine but covered it with whipped cream. No one was the wiser! ; ) Rave reviews from friends and family. Absolutely delicious!

This reply was: Helpful Inspiring

Posted 12/1/2012 6:42:41 AM REPORT ABUSE rutan229 said:

Rating:

My daughter made this Pumpkin Cheesecake for Thanksgiving. OMG!!! it was amazing!

This reply was: Helpful Inspiring

Posted 11/19/2012 1:06:04 PM REPORT ABUSE Brownybaker said:

Rating:

I made this recipe for my office thanksgiving potluck and it was a huge success. It was the only item that did not become a leftover :) I made a couple of changes to the recipes - I only added three packs of cream cheese instead of four, and reduced the other ingredients accordingly. I also cut back on the amount of butter to 3/4 of the stick. Overall delicious and very easy to make!

This reply was: Helpful Inspiring