Traditional cheesecake recipe with a twist: pumpkin!
- 3/4 c. graham cracker crumbs
- 3 tbsp. melted butter
- 1 tsp. cinnamon
- 2 tbsp. firmly packed brown sugar
- 3 tbsp. chopped pecans (opt.)
- 4 (8 oz.) cream cheese
- 1/4 c. sugar or firmly packed brown
- 3 eggs
- 2 tbsp. flour
- 1 (30 oz.) can pumpkin pie mix
- 1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
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