Pumpkin Pie Cheesecake Recipe
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Cheesecake batter with pumpkin pie filling swirled in. Serve with some caramel topping for a great holiday dessert to share with friends or family.
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1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup finely chopped pecans (optional)
8 ounces Philadelphia cream cheese
1 cup sugar
1 tablespoon vanilla
3 tablespoons all purpose flour
1 cup sour cream
1 small can pumpkin pie filling
Pre-heat oven to 325 degrees.
Put a large pan of water on bottom rack.
I used a big tin turkey roaster pan filled half full with tap water.
Mix together graham cracker crumbs, butter, sugar, cinnamon, and pecans.
Press into the bottom of a 9 inch spring form pan.
Mix together softened cream cheese, sugar, and vanilla in large mixing bowl.
Add in sour cream and flour; beat with electric mixer until smooth.
When that is mixed smooth add in 1 egg at a time (I think the large brown farm eggs are the best, but use large eggs if you get them from the grocery store; beat with mixer until creamy.
Pour 3/4 or more of the batter into the spring form pan.
Mix 8 oz. pumpkin pie filling into the remaining batter.
Spoon pumpkin pie mixture into cheesecake and gently marble with the spoon.
Bake at 325 degrees for 60 minutes or until the middle of the cheesecake rises.
The sides will rise over the top of the pan, but will sink back down as it cools.
Remove from oven and let cool on counter; loosen the spring-form ring but do not remove until cooled completely.
I also pour caramel topping over mine, the kind you use for Ice cream topping...YUM!
Pumpkin Pie Cheesecake
McCormick® Pumpkin Pie Spice
McCormick® Pure Vanilla Extract
(15 ounces) pumpkin
(8 ounces each) cream cheese
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