Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Total time: 8 h 45 min
Yield: 16
Ingredients: 1 3/4 cups graham cracker crumbs (about 24 squares); 2 tablespoons granulated sugar; 1/2 cup butter or margarine, melted; 1/4 cup Gold Medal™ all-purpose flour; 2 teaspoons pumpkin pie spice; 2 tablespoons brandy, if desired; 1 can (15 oz) pumpkin (not pumpkin pie mix); 4 packages (8 oz each) cream cheese, softened; 1 cup packed brown sugar; 2/3 cup granulated sugar; 5 eggs

20 Minutes Prep8 Hours 45 Minutes Total
16 Servings
430 Calories per Serving

Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Ingredient List

Crust

1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted

Filling

1/4 cup Gold Medal™ all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

Preparation

Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Tips

To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
Serve with whipped cream sprinkled with pumpkin pie spice.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 29g 44%, Saturated Fat 16g 82%, Cholesterol 145mg 49%, Sodium 290mg 12%, Potassium 210mg 6%, Total Carbohydrate 36g 12%, Dietary Fiber 1g 4%, Vitamin A 110%, Vitamin C 0%, Calcium 8%, Iron 10%, Vitamin D 4%, Vitamin E 6%, Thiamin 4%, Riboflavin 15%, Niacin 2%, Vitamin B6 4%, Folic Acid 6%, Vitamin B12 8%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 4%, Zinc 4%, Selenium 10%, Copper 4%, Manganese 8%

Other Nutrients (Amount per serving)

Calories 430, Calories from Fat 260, Trans Fat 1g, Monounsaturated Fat 9g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 29g, Protein 7g, Beta-Carotene 130%, Omega-3 310g, Carbohydrate Choice 2 1/2, Starch 2 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5 1/2