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Pumpkin Cheesecake

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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.
Created Jul 25, 2016
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Ingredients

  • 1 3/4 cups (425 mL) graham cracker crumbs (about 24 squares)
  • 2 tablespoons (30 mL) granulated sugar
  • 1/2 cup (125 mL) butter or margarine, melted
  • 1/4 cup (50 mL) all-purpose flour
  • 2 teaspoons (10 mL) pumpkin pie spice
  • 2 tablespoons (30 mL) brandy, if desired
  • 1 can (14 oz/398 mL) pure pumpkin (not pumpkin pie filling)
  • 4 packages (250 g each) cream cheese, softened
  • 1 cup (250 mL) packed brown sugar
  • 2/3 cup (150 mL) granulated sugar
  • 5 eggs

Steps

  •  
    1
    Heat oven to 325°F (160°C). Grease 9-inch (23 cm) springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons (30 mL) 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 centre of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches (10 cm). 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

  • Tip 1
    Substitution: For 2 teaspoons (10 mL) pumpkin pie spice, substitute 1 teaspoon (5 mL) ground cinnamon plus 1/2 teaspoon (2 mL) ground ginger, ½ teaspoon (2 mL) ground allspice, and 1/4 teaspoon (1 mL) ground nutmeg.
  • Tip 2
    Success: To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
  • Tip 3
    Serve With: Serve with whipped cream sprinkled with pumpkin pie spice.

Nutrition Information

430 Calories, 29 Total Fat, 7 Protein, 36 Total Carbs

Nutrition Facts

Serving Size: 16 servings
Calories
430
Total Fat
29
Cholesterol
145
Sodium
290
Total Carbs
36
Protein
7
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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