Pumpkin Cheesecake

Pumpkin Cheesecake

  • 20 Minutes Prep8 Hours 45 Minutes Total
  • 16 Servings
  • 430 Calories per Serving
Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Ingredient List


  • 1 3/4 cups graham cracker crumbs (about 24 squares)
  • 2 tablespoons granulated sugar
  • 1/2 cup butter or margarine, melted


  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons brandy, if desired
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs


  1. Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  2. Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  3. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  4. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  5. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.


  • To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
  • Serve with whipped cream sprinkled with pumpkin pie spice.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 29g 44%, Saturated Fat 16g 82%, Cholesterol 145mg 49%, Sodium 290mg 12%, Potassium 210mg 6%, Total Carbohydrate 36g 12%, Dietary Fiber 1g 4%, Vitamin A 110%, Vitamin C 0%, Calcium 8%, Iron 10%, Vitamin D 4%, Vitamin E 6%, Thiamin 4%, Riboflavin 15%, Niacin 2%, Vitamin B6 4%, Folic Acid 6%, Vitamin B12 8%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 4%, Zinc 4%, Selenium 10%, Copper 4%, Manganese 8%

Other Nutrients (Amount per serving)

Calories 430, Calories from Fat 260, Trans Fat 1g, Monounsaturated Fat 9g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 29g, Protein 7g, Beta-Carotene 130%, Omega-3 310g, Carbohydrate Choice 2 1/2, Starch 2 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5 1/2