then 
Add IMPERIAL SUGAR to Home Screen
Nutty Pumpkin Cheesecake
Products Used
2
116
219
Prep Time:
25m
Bake/Cook Time:
50m - 1h 5m
Yield:
One 9-inch cheesecake
Plan for:
Refrigerate 4 hours
This pumpkin cheesecake is set in a graham cracker crust and finished off with a nutty topping to create a deliciously interesting dessert.
Este Pastel de Queso con Calabaza y Nueves tiene una corteza de galletas Graham y tiene un topping de nueces para crear un postre interesante y delicioso.
Products Used
Ingredients
- Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons Imperial Sugar Light Brown Sugar
- Cheesecake Filling
- 3 packages (8 ounces) cream cheese, soft
- 4 pouches (1 cup) Redi-Measure Light Brown Sugar
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 can (15 ounces) pumpkin
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- Nutty Topping
- 3 tablespoons unsalted butter
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1/4 teaspoon salt
- 1 cup pecans
Directions
- Preheat oven to 375°F.
- Butter a 9 inch spring form pan. Combine graham cracker crumbs, melted butter and first listed sugar and press on bottom of the pan. Place in oven for 15 minutes. Reduce heat to 325°F.
- On low speed mix cream cheese and sugars until smooth and no lumps remain. Add one egg and mix on low speed until mixture is lump free. Repeat with remaining eggs, scraping well between additions.
- Add vanilla, pumpkin and spices and mix in.
- Pour cream cheese mixture in springform pan. Place in oven and bake about 50-65 minutes or until center no longer trembles when pan is tapped.
- Meanwhile prepare nutty topping by mixing all ingredients using an electric mixer or a food processor. Sprinkle nutty topping on cheesecake and return to oven for 10 minutes.
- Refrigerate pumpkin cheesecake at least 4 hours before cutting.
Imperial Sugar Insight
TIP: Cheesecakes cook from the outside in. To check for doneness, shake the pan gently. When the center no longer trembles your cheesecake should be ready.
Similar Recipes
No Bake Lemon Cheesecake
Our No-Bake Lemon Cheesecake is a great balance of sweet and sour, with a really smooth and creamy texture. This no bake cheesecake isn't just...
0
88
60
Honey Pecan Cheesecake
Sugar, oh, honey, honey – this Honey Pecan Cheesecake has it all! Chef Eddy added a touch of honey in the crust, cheesecake, and pecan topping for an...
0
64
50
Dixie Apple Cheesecake
Sweeter than a magnolia blossom and every bit as lovely, this vintage recipe for apple cheesecake makes an impressive centerpiece to the holiday...
0
64
73
Praline Apple Pie Cheesecake
Three Southern favorites in one. A smooth and creamy cheesecake sits on top of an apple pie. Then the whole decadent thing is topped with a pecan...
3
59
372
Crème Brûlée No Bake Cheesecake
Looking for a make-ahead dessert that’s sure to impress? Crème Brûlée No Bake Cheesecake has two favorites rolled into one delicious treat. This...
0
65
51
Pumpkin Mini Cheesecakes
These individual Pumpkin Mini Cheesecakes strike a perfect balance between the comforting flavors of pumpkin pie and the velvety creaminess of...
0
0
0
Great recipe. Big hit this Thanksgiving. I would include one minor step to the recipe. Include a 9x13 pan of water on the bottom rack of your oven. The steamy environment keeps the cake from cracking.
Hello ther i too have made this pie it was my late dads favorite. we all love i too just made one for Thanksgiving . ITS delicuices . MARIA