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Pumpkin Pie Cheesecake

My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia
  • Total Time
    Prep: 10 min. + cooling Bake: 1 hour + cooling
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 5 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Whipped cream

Directions

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
  • In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture.
  • Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
Nutrition Facts
1 slice: 245 calories, 14g fat (8g saturated fat), 87mg cholesterol, 184mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 4g protein.

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