Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake

Two treasured recipes come together for a light cheesecake that tastes like pumpkin pie. A tangy cranberry topping takes it to the next level.

Recipe from Better Homes and Gardens
SERVINGS
14
PREP TIME
35 mins

Pumpkin Pie Cheesecake

Two treasured recipes come together for a light cheesecake that tastes like pumpkin pie. A tangy cranberry topping takes it to the next level.

Ingredients
  • 2  15  ounce can pumpkin
  • 1 1/2  cups finely crushed gingersnaps (8 to 9 oz.)
  • 1/4  cup melted butter
  • 2   tablespoons packed brown sugar
  • 2  8  ounce packages cream cheese, softened
  • 1 1/4  cups packed brown sugar
  • 1/4  cup all-purpose flour
  • 2   teaspoons pumpkin pie spice
  • 5   eggs, slightly beaten
  • 1    Recipe Cranberry Topper (optional)
Cranberry Topping
  • 1   cup fresh cranberries
  • 1/2  cup light-color corn syrup

Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

Directions
1. 
Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust.
2. 
For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack.
3. 
For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
4. 
Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.)
5. 
Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings.
Cranberry Topping
1. 
Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust.
2. 
For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack.
3. 
For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
4. 
Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.)
5. 
Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings.

nutrition information

Per Serving: cal. (kcal) 338, Fat, total (g) 16, chol. (mg) 121, sat. fat (g) 9, carb. (g) 41, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 27, pro. (g) 7, vit. A (IU) 89.41, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.19, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 288, Potassium (mg) 156, calcium (mg) 80.77, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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