Alex's Recipes


Ann Criswell's Pumpkin Cheesecake


10 to 12 Servings



4 (8-ounce) packages light cream cheese, softened
¼ cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites.
2 tablespoons flour
1 (30-ounce) can pumpkin pie mix (see note)
¼ cup chopped pecans or walnuts
Pure maple syrup
Whipped cream


¾ cup graham cracker crumbs
3 tablespoons melted butter or diet margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)


Prepare crust:( directions at bottom of this recipe), refrigerate until ready to fill. Soften unwrapped cream cheese in microwave at medium (50 percent) power 2 minutes. Beat cream cheese in 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 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 sides of pan. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt.

Makes 10 to 12 servings.


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.

Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin; increase sugar to 1½ cups; use 5 eggs and ¼ cup flour, and add 2 teaspoons pumpkin pie spice.






Return to RECIPES Intro

files in this directory: 218