January 04, 2016
Categories: Comfort Food, Desserts, Cakes, Dairy, Cheese, Vegetables, Pumpkin, Native American, North American, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Small Batch Cooking, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Vegetarian, Make it from scratch, Cheesecake, Cream Cheese, Spring more
"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."
- 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
Prepare the graham crust by mixing together the graham crumbs, melted butter and sugar.
Grease the sides of a spring form pan and press the graham mixture on the bottom of the spring form pan and set aside.
In a large bowl, combine cream cheese, sugar and vanilla and beat with a mixer until blended.
Stir in the eggs one at a time until well blended.
Stir pumpkin pie filling into batter until just blended.
Spread over the cream cheese and pumpkin mixture over the crust being careful not to loosen the crust.
Bake the pie on the top rack, in a preheated 325 degree Fahrenheit oven, for 45 minutes, or until center is almost set.
Allow to cool, then refrigerate for at least a couple of hours.
Remove from refrigerator for about 20 minutes before serving to allow the crust to soften for easy slicing.
Enjoy served with whipped cream or on its own.
Tips & Variations
- 9" Spring-form pan