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All Holiday Recipes >
Christmas
 Pumpkin Cheesecake
Ingredients:
CRUST:
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
FILLING:
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Directions:
Preheat oven to 325 degrees. Grease 9 inch spring form
pan or spray with non-stick spray. Combine crust
ingredients and line sides and bottom of pan. Beat cream
cheese in a large bowl until fluffy. Gradually add sugar.
Add eggs, one at a time, beating well after each addition.
Gradually add flour and pumpkin pie mix and blend well.
Stir in nuts. Pour into crust-lined pan. Bake 1 hour and
45 minutes or until center feels firm when touched. Cool
in pan on wire rack. Brush top with maple syrup. Cool
completely. NOTE: To substitute canned pumpkin
for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase
sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup
flour instead of 2 tablespoons and add 2 teaspoons pumpkin
pie spice. |
