Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup graham cracker crumbs; 3 tablespoons melted butter; 1 teaspoon cinnamon; 2 tablespoons firmly packed brown sugar; 3 tablespoons chopped walnuts; 4 (8 ounce) packages cream cheese, softened; 1 ½ cups firmly packed brown sugar; 5 eggs; ¼ cup flour; 1 (16 ounce) can pumpkin; 2 teaspoons pumpkin pie spice; ¼ cup chopped walnuts

Servings: persons

¾ cup graham cracker crumbs
3 tablespoons melted butter
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped walnuts
4 (8 ounce) packages cream cheese, softened
1 ½ cups firmly packed brown sugar
5 eggs
¼ cup flour
1 (16 ounce) can pumpkin
2 teaspoons pumpkin pie spice
¼ cup chopped walnuts

1
Preheat oven to 325 degrees .
2
Crust:.
3
Grease 9 inch pie pan.
4
Combine crumbs, butter, cinnamon, sugar and nuts.
5
Line bottom and partly up the sides of the pan with mixture and refrigerate until ready to add filling.
6
Filling:.
7
Beat cream cheese until fluffy.
8
Gradually add sugar.
9
Add eggs, one at a time, beating well after each addition.
10
Gradually add flour, pumpkin and pumpkin pie spice.
11
Blend well and stir in nuts.
12
Pour into crust-lined pan.
13
Bake for 1 hour 45 minutes or until center feels firm when touched.

1163

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup graham cracker crumbs, 3 tablespoons melted butter, 1 teaspoon cinnamon, 2 tablespoons firmly packed brown sugar, and more.

Yes, Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake

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