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

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. 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, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; 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.

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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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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