Pumpkin Cheesecake Dessert |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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My family requests this dessert each Thanksgiving. For a change of pace, I sometimes use cinnamon graham crackers instead of plain ones. Melissa Davis, Clermont, Florida Ingredients:
3/4 cup finely chopped walnuts |
3/4 cup graham cracker crumbs |
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1/4 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
2 eggs, lightly beaten |
1 cup canned pumpkin |
1/2 teaspoon ground cinnamon, divided |
2 tablespoons chopped walnuts |
Directions:
1. In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.
2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet.
3. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator. Yield: 9-12 servings.
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