Pumpkin Harvest Cheesecake Recipe

"I had gotten this recipe from the Kraft website a real long time ago. If you love pumpkin you will love this. Pumpkin and cream cheese in one dish...ooh la la good.. When it's for company I take the time to decorate with the pecans and drizzled chocolate to make it look like a piece of heaven. "

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (186.5 g)
Calories 457
Total Fat - 25.2 g
Saturated Fat - 10.1 g
Cholesterol - 120.2 mg
Sodium - 405 mg
Total Carbohydrate - 50.6 g
Dietary Fiber - 2.7 g
Sugars - 29.5 g
Protein - 9.2 g
Calcium - 101.4 mg
Iron - 3.2 mg
Vitamin C - 6.7 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350

Step 2

CRUST: Combine first 3 ingredients and press onto bottom of a 9 inch spring form pan and bake for 10 minutes

Step 3

Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl

Step 4

In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.

Step 5

Pour over graham crust and bake 50 - 55 minutes or until center is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight

Step 6

Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans if you wish. Makes it look real fancy for company.