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Pumpkin Pie Cheesecake

Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table.


Prep time 20m

Cook time
50m

Calories 327



Ingredients


Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
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Cheesecake Filling:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon flour
  • 2 teaspoons
  • 1 1/2 teaspoons



Nutrition
  • 327Calories
  • 19gTotal Fat
  • 100mgCholesterol
  • 272mgSodium
  • 33gCarbohydrates
  • 2gFiber
  • 6gProtein
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Preparation
  1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
  2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
  3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
  4. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

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Cake Magazine: Pumpkin Pie Cheesecake
Pumpkin Pie Cheesecake
Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table.
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