Pumpkin Cheesecake

7
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This tasty cheesecake is one I make often when having guests over for dinner. This can easily be made gluten free using gluten free graham crumbs, I use the Kinnikinnick brand."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (197.8 g)
  • Calories 549.1
  • Total Fat - 42.1 g
  • Saturated Fat - 23.4 g
  • Cholesterol - 201.7 mg
  • Sodium - 818.4 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 28.3 g
  • Protein - 13.6 g
  • Calcium - 96.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.3 mg

Step 1

Prepare the graham crust by mixing together the graham crumbs, melted butter and sugar.

Step 2

Grease the sides of a spring form pan and press the graham mixture on the bottom of the spring form pan and set aside.

Step 3

In a large bowl, combine cream cheese, sugar and vanilla and beat with a mixer until blended.

Step 4

Stir in the eggs one at a time until well blended.

Step 5

Stir pumpkin pie filling into batter until just blended.

Step 6

Spread over the cream cheese and pumpkin mixture over the crust being careful not to loosen the crust.

Step 7

Bake the pie on the top rack, in a preheated 325 degree Fahrenheit oven, for 45 minutes, or until center is almost set.

Step 8

Allow to cool, then refrigerate for at least a couple of hours.

Step 9

Remove from refrigerator for about 20 minutes before serving to allow the crust to soften for easy slicing.

Step 10

Enjoy served with whipped cream or on its own.

Tips & Variations


  • 9" Spring-form pan

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