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Pumpkin Cheesecake Dessert

Pumpkin Cheesecake Dessert

"My family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. --Melissa Davis, Clermont, Florida"
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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Directions

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  1. In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.
  2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet.
  3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

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Reviews

Read all reviews 21
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This is the first cheesecake I have made using a springform pan. It was very easy and tasted great! I used a 9" springform pan and did spray the bottom and inside with Baker's Joy. For the fi...

This was my first time making cheesecake. It was fantastic! I was surprised by how easy it was to make! I used a 9 inch springform pan and skipped the nuts entirely (both in the crust and the to...

I was looking for a recipe for Father's Day because my finance loves anything made with pumpkin. This was perfect! Exactly what I was looking for. Simply ingredients, not complicated at all and...

***LOWER FAT*** modifications -- For the crust I used pecans had no walnuts, also used smart balance 50/50 blend with crushed Graham. For the filling I uses 1/2 low fat sour cream and 1/2 regul...

I loved this, but no one in the family was quite taken by it. The pumpkin flavor overwhelms the cheesecake, so if you prefer the former over the latter, this is the cheesecake for you. Added e...

I just made this. I used a corningware pie plate in stead of the pans suggested. Used more pumpkin almost the whoe can. added cinnamon nutmeg and cloves. it turned out great. We Love pumpkin and...

Great! I am wondering how it would taste with a crust made with GINGERSNAPS! YUMMY I bet!

This was easy to make and delicious! I used a 9 inch springform pan and cooked it for an additional 10 minutes. My family and neighbors loved it.

Loved this! The pie crust was the best we've had!

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