Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.

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Recipe Summary

Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to middle position and heat oven to 375 degrees.

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  • Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees.

  • As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes.

  • Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. Remove cheesecake from oven. Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven. Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead).

  • To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan. Cut into squares (up to 15) and garnish with optional pecans.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

475 calories; protein 7.5g 15% DV; carbohydrates 37.6g 12% DV; fat 34.3g 53% DV; cholesterol 125.1mg 42% DV; sodium 300.1mg 12% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2004
This is a easy to prepair recipe my family and friends just love it. A granddaughter who won't eat pumpkin liked it and told her mom to get the recipe. Read More
(66)

Most helpful critical review

Rating: 3 stars
10/10/2008
I felt like it was missing something. i followed the recipe exactly and was disappointed in the flavor. I'll keep looking! Read More
(7)
30 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/14/2004
This is a easy to prepair recipe my family and friends just love it. A granddaughter who won't eat pumpkin liked it and told her mom to get the recipe. Read More
(66)
Rating: 5 stars
12/05/2005
This recipe is Amazing! I have made it several times and alsways it is a hit!! Be prepared to double the recipe because the first two will be gone before you can blink!! Also (someimtes I substitute with a premade graham crust & is just fine...Great with a topping...I use 1 cup chopped pecans 3/4 brown sugar 6 tbs chilled butter cut in squares mix well and spread evenly refridge overnite!) This recipe is cheesecake Heaven for sure!!! Read More
(60)
Rating: 5 stars
11/22/2005
This recipe was great. I made it for a company Thanksgiving BBQ and everyone who tried it loved it! Instead of laying the graham crackers flat I ground them up and added some brown sugar. I accidentally added all 1 3/4 cups of brown sugar to the pie filling so then I still had to go in and add the other 1/2 cup to the sour cream topping. It turned out great though. I think the next time I make it I will probably add regular whip cream on top of the sour cream topping! Read More
(53)
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Rating: 4 stars
12/12/2005
This was a yummy addition to my Thanksgiving feast! Read More
(44)
Rating: 5 stars
06/30/2006
I love this recipe. I don't care for pumpkin pie but i love cheesecake and decided to try this one out. I chose to use 2 store bought pre-made graham cracker crusts and it was wonderful. Read More
(21)
Rating: 4 stars
10/30/2008
I cut the recipe in half to fit one graham cracker crust. turned out beautifully. Read More
(11)
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Rating: 4 stars
11/25/2007
This turned out wonderful tasting. The only problem I had was getting the center done. I let it cook an extra 20 minutes and yes the oven had been preheated but it still wasn't set. I added the last layer and baked that until it was set but the center of the pan did not ever fully set.... The taste was extraordinary though. I would make it again. Read More
(11)
Rating: 5 stars
01/07/2008
This was wonderful and everyone enjoyed it more than a pumpkin pie! I made the traditional graham cracker crust but the filling is what makes this incredible: ) Read More
(8)
Rating: 3 stars
10/10/2008
I felt like it was missing something. i followed the recipe exactly and was disappointed in the flavor. I'll keep looking! Read More
(7)