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Ann Criswell's Pumpkin Cheesecake

Ann Criswell's Pumpkin Cheesecake Recipe

This Ann Criswell's Pumpkin Cheesecake recipe is made with real pumpkin and ihas a delicious creamy pumpkin cheesecake filling that is delicious, and easy to prepare!
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 200 kcal

Ingredients
  

PUMPKIN 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

PIE CRUST

  • 3/4 cup graham cracker crumbs
  • 3 tablespoons melted butter or margarine
  • 1 teaspoons cinnamon
  • 2 tablespoon firmly packed brown sugar
  • 3 tablespoons chopped pecans or walnuts optional

Instructions
 

  • 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 microwave at medium power 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 1-hour and 45-minutes, or until center feels firm when touched.
  • Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so 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 with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar, and nuts. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling.

Notes

If you want to substitute pumpkin pie mix to canned pumpkin puree for, use 1 (16-ounce)
can pumpkin; increase sugar to 1 1/2 cups; use 5 eggs and 1/4 cup flour,
and add 2 teaspoons pumpkin pie spice.
Keyword Ann Criswell's Pumpkin Cheesecake, pumpkin cheesecake recipes, Pumpkin Cheesecake With Pecans, Pumpkin Pecan Cheesecake