Ann Criswell's Pumpkin Cheesecake Recipe

Name: Ann Criswell's Pumpkin Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 4 people
Ingredients: 4 packages; 1/4 cup firmly packed brown sugar; 3 eggs; 2 tablespoons all purpose flour; 1 can; 1/4 cup Chopped pecans or walnuts; maple syrup; Whipped Cream; 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

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings
4 people
Calories
200 kcal
Course
Dessert
Cuisine
American

Ann Criswell's Pumpkin Cheesecake Recipe

Iris Warren

Report

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!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

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

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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.