Pumpkin Harvest Cheesecake

"I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking."
 
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Ready In:
1hr 40mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Pre heat oven to 350°F.
  • CRUST:.
  • Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
  • FILLING:

  • Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
  • In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
  • Pour over crust and bake 50 - 55 minutes or until centre is just set.
  • Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
  • Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.

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Tweaks

  1. I used to made this cheese cake regularly. I got to thinking I am using nuts in the crust so why not put about 2 ounces of amaretto liqeuer to the filling. I tried it and found out the alcohol bake out but added a real nice nutty flavor to the pumpkin cheese. Everyone that asked for the recipe likes the change due to the nice nutty flavor in the filling. Erwin Schnitzer
     

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