Recipe by USA WEEKEND columnist Pam Anderson
"Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake."
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whole graham crackers
1 (15 ounce) can
100% pure pumpkin puree
1 3/4 cups
dark brown sugar
1 1/2 pounds
cream cheese, at room temperature
1 (16 ounce) container
Optional garnish: Toasted or candied pecans
This is a easy to prepair recipe, my family and friends just love it. A granddaughter who won't eat pumpkin liked it and told her mom to get the recipe.
I felt like it was missing something. i followed the recipe exactly and was disappointed in the flavor.
I'll keep looking!
This recipe is Amazing! I have made it several times and alsways it is a hit!! Be prepared to double the recipe because the first two will be gone before you can blink!! Also (someimtes I substitute with a premade graham crust & is just fine...Great with a topping...I use 1 cup chopped pecans, 3/4 brown sugar, 6 tbs chilled butter cut in squares, mix well and spread evenly, refridge overnite!) This recipe is cheesecake Heaven for sure!!!
This recipe was great. I made it for a company Thanksgiving BBQ and everyone who tried it loved it! Instead of laying the graham crackers flat, I ground them up and added some brown sugar. I accidentally added all 1 3/4 cups of brown sugar to the pie filling, so then I still had to go in and add the other 1/2 cup to the sour cream topping. It turned out great though. I think the next time I make it I will probably add regular whip cream on top of the sour cream topping!
This was a yummy addition to my Thanksgiving feast!
I love this recipe. I don't care for pumpkin pie, but i love cheesecake and decided to try this one out. I chose to use 2 store bought pre-made graham cracker crusts and it was wonderful.
I cut the recipe in half to fit one graham cracker crust. turned out beautifully.
This turned out wonderful tasting. The only problem I had was getting the center done. I let it cook an extra 20 minutes, and yes, the oven had been preheated, but it still wasn't set. I added the last layer and baked that until it was set, but the center of the pan did not ever fully set.... The taste was extraordinary though. I would make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfectly Simple Pumpkin Cheesecake
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 309
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