The best delicious Ann Criswell’s Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ann Criswell’s Pumpkin Cheesecake recipe today!

Hello my friends, this Ann Criswell’s Pumpkin Cheesecake recipe will not disappoint, I promise! This amazing cheesecake dessert is made with simple ingredients, it’s quick to prepare and make the perfect dessert during the holidays.

What Makes This Ann Criswell’s Pumpkin Cheesecake Recipe Better?

The answer is simple, this pecan pumpkin cheesecake recipe is simple to follow, tastes amazing, and is made with simple ingredients. The recipe has been tested and is failproof.

How To Substitute Pumpkin Pie Mix With Pumpkin Puree?

Don’t have pumpkin pie mix? No problem, to substitute pumpkin pie mix for canned pumpkin puree for, use 1 (16-ounce) can of pumpkin; increase sugar to 1 1/2 cups; use 5 eggs and 1/4 cup flour, and add 2 teaspoons pumpkin pie spice.

Let’s make this Ann Criswell’s Pumpkin Cheesecake Recipe!

Ingredients For Ann Criswell’s Pumpkin Cheesecake Filling:

4 packages 8-ounce light cream-cheese, softened
1/4 cup firmly packed brown sugar

3 Eggs (or 2 eggs, plus 2 egg whites)
2 tablespoons all-purpose flour
1 can 30-ounce pumpkin pie mix

1/4 cup chopped pecans or walnuts
maple syrup
whipped cream

Ingredients For Pumpkin Cheesecake Cake Pie Crust:

3/4 cup graham cracker crumbs
3 tablespoons melted butter or margarine
1 teaspoons cinnamon

2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts optional

How To Make Ann Criswell’s Pumpkin Cheesecake?

Prepare crust; Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat with vegetable oil spray.

Combine crumbs, butter, cinnamon, sugar, and nuts. Line the bottom and partly up the sides of the prepared pan and refrigerate until ready to add the filling. Refrigerate until ready to fill
Soften unwrapped cream cheese in the microwave at medium power for 2 minutes.
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.

Blend well and stir in nuts. Pour into crust-lined pan.
Bake in preheated 325-degree oven for 1 hour and 45 minutes, or until the center feels firm when touched.
Cool in pan on wire rack. Carefully run a sharp knife around the edges to loosen the sides so the cake will not crack on top. Brush top with maple syrup.

Chill completely.
Remove the sides of the pan. When ready to serve, garnish with pecans and whipped cream or a mixture of whipped topping and nonfat vanilla yogurt.
Crust: Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat it with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar, and nuts. Line the bottom and partly up the sides of the prepared pan and refrigerate until ready to add the filling.