Pumpkin Cheesecake
Recipe from Betty Crocker

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


Pumpkin Cheesecake

by 1  person

read comments

add your rating
add a comment
Servings: 16 servings
Prep Time: 20 mins
Total Time: 8 hrs 45 mins
Related Categories: Cheesecake, Pumpkin Cheesecake
 
savings in
change zip
 
Ingredients
Crust
  • 1 3/4   cups
    graham cracker crumbs (about 24 squares)
    see savings
    On Sale
  • 2   tablespoons
    granulated sugar
    see savings
    On Sale
  • 1/2   cup
    butter or margarine, melted
    see savings
    On Sale
Filling
  • 1/4   cup
    Gold Medal® all-purpose flour
    see savings
    On Sale
  • 2   teaspoons
    pumpkin pie spice
    see savings
    On Sale
  • 2   tablespoons
    brandy, if desired
    see savings
    On Sale
  • 1   can
    pumpkin (not pumpkin pie mix) (15 ounces)
    see savings
    On Sale
  • 4   packages
    cream cheese, softened (8 ounces each)
    see savings
    On Sale
  • 1   cup
    packed brown sugar
    see savings
    On Sale
  • 2/3   cup
    granulated sugar
    see savings
    On Sale
  • 5  
    eggs
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat oven to 325 degrees 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.

Tip:
High Altitude (3500-6500 ft): Decrease butter for crust to 1/4 cup. Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below center rack to help prevent cheesecake from cracking (leave pan in oven while cooling cheesecake). Heat oven to 350 degrees F.
Nutrition information
Calories 430 (Calories from Fat 260); Total Fat 29g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 145mg; Sodium 290mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 7g. Daily Values: Vitamin A 110%; Vitamin C 0%; Calcium 8%; Iron 10%. Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 5 1/2 Fat. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake

Pomegranate seeds are a festive garnish for this flavorful dessert.

 Articles
One Family's Easter Tradition: Classic Ricotta Cheesecake
... of the year: ricotta pie. What my family calls "ricotta pie" is, in reality, ricotta cheesecake to everyone... that many people share, but it's my absolutely favorite part. The filling of the ricotta cheesecake isn...'t as dense as a traditional cheesecake -- the ricotta lightens it up. And there's a good dose of citrus peel... read more...
Food Blogs We Love
So You Wanna Be a CakeSpy? Contest Finalists
Finalist 22: Turtle Tiramisu Cheesecake by Lori R. I want to be asweeter than when a turtle cheesecake meets tiramisu. Sweet ladycracker crust grasp a creamy cheesecake filling topped with meltedVeruca by Mary P. A silky pumpkin pie baked (flaky crust and read more...
Pumpkin Muffins
3.4 oz. instant vanilla pudding 1 c canned pumpkin (not pumpkin pie mix - just regular pumpkin) 8 oz. cream cheese at room temperature 1/4 c sugar 1 egg Preheat oven to 350 degrees. Mix read more...
Sweet Potato Stuffed Baked Apples with Toasted Marshmallows
come over for the leftovers! And so ends the Week of Thanksgiving Favorites! I hope you enjoyed seeing the Pumpkin Gingersnap Cheesecake , Party Potatoes Deluxe , Grandma's Holiday Salad and Green Bean Casserole with Crispy Shallots . I know read more...
see more blogs
 Videos
Pumpkin Pecan Cheesecake-Food Network
See all Videos
More Great Recipe Ideas from Betty Crocker