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Pumpkin Cheesecake Recipe


3/4 c. graham cracker 
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed
   brown sugar
3 tbsp. chopped
   pecans (opt.)
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

 Pumpkin Cheesecake Recipe


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. 

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