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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.
This rich and creamy cheesecake is a great alternative to pumpkin pie.
Discover the simple trick to perfect, crack-free pumpkin cheesecake.