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Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Total time: 8 h 45 min
Yield: 16
Ingredients: 1 3/4 cups graham cracker crumbs (about 24 squares); 2 tablespoons granulated sugar; 1/2 cup butter or margarine, melted; 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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Prep 20 min
Total 8 hr 45 min
Servings 16

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

By Betty Crocker Kitchens

Updated Jul 17, 2014

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
tip 2
Serve with whipped cream sprinkled with pumpkin pie spice.

Nutrition

430 Calories, 29g Total Fat, 7g Protein, 36g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 430

Calories from Fat: 260

Total Fat: 29g; 44%

Saturated Fat: 16g; 82%

Trans Fat: 1g

Cholesterol: 145mg; 49%

Sodium: 290mg; 12%

Potassium: 210mg; 6%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 1g; 4%

Sugars: 29g

Protein: 7g

% Daily Value*:

Vitamin A: 110%; 110%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 10%; 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;