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Ingredients
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
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Make With
Gold Medal Flour
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-
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.
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430
Calories
29g
Total Fat
7g
Protein
36g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 430
- Calories from Fat
- 260
- Total Fat
- 29g
- 44%
- Saturated Fat
- 16g
- 82%
- Trans Fat
- 1g
- Cholesterol
- 145mg
- 49%
- Sodium
- 290mg
- 12%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 29g
- Protein
- 7g
- Vitamin A
- 110%
- 110%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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Press the mixture into the bottom of \u003ca href=\u0022https://www.amazon.com/Wilton-Aluminum-Springform-9-Inch-Cheesecakes/dp/B0000CFSMY/ref=sr_1_13?crid=3S8HQJM5J8JV1\u0026dib=eyJ2IjoiMSJ9.5HZs62gC4Av9GIhxGm9uZ5nEXDPTK19m-ipfoO176P84G7UmUCgJPfQhxD_k2TLDJg5nptvbmwB5iE80Gv6vYj9frFcVEQQG8PNagUoRnKtz-mS1E68gkvdVxMh56hZlIEtNBSokK7W4IBiPxDEVkdz4uHDTM8Ju4lZhkAfuXnL1BBWNGhfqNvWkAeRA3n-_dlGdT7sEy32VgA46jvmDdS8v5bihqaZfvZa2_cJJF3lTcqeTFO0rXNlubdxBZiGz4LR_jk-FZ8vFN8faFQn4zsxOMPjEKcyGI-abZn2LCIQ.a82m3oaQJwXCZyqpeSI-vowg5o6iLEkZ33xbDzD5VHQ\u0026dib_tag=se\u0026keywords=9-inch%2Bspringform%2Bpan%2Bnordic%2Bware\u0026qid=1725997196\u0026sprefix=9-inch%2Bspringform%2Bpan%2Bnordic%2Bware%2Caps%2C112\u0026sr=8-13\u0026th=1/\u0022\u003ethe pan\u003c/a\u003e and bake for about 8 to 10 minutes until set. Remove from the oven and let it cool at room temperature for 5 minutes, then refrigerate for 5 minutes to cool completely before moving to the next step. \u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eMix the Pie Filling\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eWhile the crust is baking, it’s time to make the filling for the pumpkin cheesecake. Whisk together flour, pumpkin pie spice, brandy, and pumpkin puree until smooth. In a separate bowl, use \u003ca href=\u0022https://www.breville.com/en-us/product/bhm800/\u0022\u003ean electric mixer\u003c/a\u003e to beat the cream cheese until smooth and creamy. Gradually beat in brown sugar and granulated sugar. On low speed, beat in 1 egg at a time, then gradually add the pumpkin mixture until smooth.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eBake and Serve\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eNow it’s time to put it all together! Pour the filling into the crust and bake for about 1 hour and 15 minutes, until set.\u003c/p\u003e","category":"SEO Content_1"},{"title":"Pumpkin Cheesecake Toppings","description":"\u003cp\u003eHow do you put the perfect finishing touch on pumpkin cheesecake? The classic topping is a dollop of whipped cream, but you can add extra flavor with a dusting of pumpkin pie spice on top. The sweetness of the whipped cream plus the warmth of the spice makes an unbeatable flavor combination.\u003c/p\u003e\n\u003cp\u003eFor a savory experience, you can skip the whipped cream and top your pie with pumpkin pie spice.\u003c/p\u003e","category":"SEO Content_2"},{"title":"Storing Pumpkin Cheesecake","description":"\u003cp\u003eFirst, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight, to prevent the pie from drying out. An \u003ca href=\u0022https://www.amazon.com/Evelots-Plastic-Clear-Storage-Container/dp/B09P211PNN/ref=sr_1_2/\u0022\u003eairtight container\u003c/a\u003e with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.\u003c/p\u003e\n\u003cp\u003eWrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy.\u003c/p\u003e","category":"SEO Content_3"},{"title":"Betty’s Best Cheesecake Recipes","description":"\u003cp\u003eTake a look at some of our other mouth-watering \u003ca href=\u0022https://www.bettycrocker.com/recipes/dishes/cheesecake-recipes/\u0022\u003echeesecake recipes\u003c/a\u003e.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eBest Cheesecake Recipe\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eAs the name implies, this is the \u003ca href=\u0022https://www.bettycrocker.com/recipes/best-cheesecake/1f08a9b0-8a05-43db-bc25-b36570b366c3/\u0022\u003ebest recipe around\u003c/a\u003e for classic cheesecake. Not only is it easy to make, it’s also infinitely customizable! It’s a simple dessert, or the perfect base for any of your favorite toppings or garnishes.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eNew York Cheesecake\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eFor a different style of cheesecake, the \u003ca href=\u0022https://www.bettycrocker.com/recipes/new-york-cheesecake/0a4668cd-a8e0-4af7-ad07-8cfb8c6e0084/\u0022\u003eNew York Cheesecake\u003c/a\u003e mixes it up with a slightly denser texture, and a light, citrus twist!\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eLemon Cheesecake\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eAn even simpler recipe with an even bigger burst of citrus sweetness—this \u003ca href=\u0022https://www.bettycrocker.com/recipes/lemon-cheesecake/31c131c9-7d32-4670-a0bb-1fc1fdad203f/\u0022\u003eLemon Cheesecake\u003c/a\u003e uses lemon pudding to cut out a few steps, and adds in so much flavor.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eSalted Caramel Cheesecake\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eA creamy cheesecake smothered in gooey, delicious salted caramel – when you’re craving something sweet, it doesn’t get much better than \u003ca href=\u0022https://www.bettycrocker.com/recipes/salted-caramel-cheesecake/1ae97a40-cb56-4a43-b750-82f7f2b671ff/\u0022\u003eSalted Caramel Cheesecake\u003c/a\u003e.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eRed Velvet Cheesecake\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eA cheesy twist on a decadent devil’s food cake. You’ll love the way the rich, chocolatey cheesecake plays off of the sweet, fluffy whipped cream on top of this \u003ca href=\u0022https://www.bettycrocker.com/recipes/red-velvet-cheesecake/66df675f-0f84-43a4-a703-5cc217e48d40/\u0022\u003eRed Velvet Cheesecake\u003c/a\u003e.\u003c/p\u003e","category":"SEO Content_4"}],"faq":[{"title":"Can This Pumpkin Cheesecake Recipe Be Made Gluten Free?","description":"\u003cp\u003eYou can absolutely make this pumpkin cheesecake recipe gluten free with just a couple of easy substitutions. Simply swap the all-purpose flour for a gluten-free flour, such as almond flour. Then switch out the graham crackers for a gluten free cracker and follow the recipe as written.\u003c/p\u003e","category":"FAQ_1"},{"title":"How Do I Know When My Pumpkin Cheesecake Is Done? ","description":"\u003cp\u003eWhen the center of the pumpkin cheesecake is set, but still jiggles slightly, it’s done baking. 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