PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
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jason edward
[email protected]I made this cheesecake for a bake sale and it sold out in minutes! Everyone loved it.
Teryn Spencer
[email protected]I'm allergic to nuts, so I had to make a few substitutions to the recipe. It still turned out great!
New Funny
[email protected]This recipe was a little too complicated for me. I prefer recipes that are simpler and easier to follow.
Lefty Maroga
[email protected]I'm not sure what I did wrong, but my cheesecake cracked on top. It still tasted good, but it didn't look very pretty.
Syed Badar
[email protected]This cheesecake was a little too dense for my taste. I prefer a lighter and fluffier cheesecake.
Daniel Tadesse
[email protected]I had some trouble getting the cheesecake to set properly. I think I might have overbaked it.
Olivia Dunning
[email protected]This cheesecake was a little too sweet for my taste, but I still liked it. I think I'll try using less sugar next time.
Bhishma Bhattarai
[email protected]I'm not a huge fan of pumpkin spice, but I still enjoyed this cheesecake. The crust was delicious and the filling was creamy and smooth.
Luqman Ahmad
[email protected]I love that this recipe uses real pumpkin puree instead of canned. It gives the cheesecake a much more authentic flavor.
Shayla Freeman
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was a little tricky to get the cheesecake out of the pan, but it was worth it.
ARIB Khan
[email protected]This is the best pumpkin spice cheesecake I've ever had! The crust is perfectly graham crackery and the filling is smooth and creamy.
Eva Iara Benguria
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The pumpkin spice flavor is subtle but still noticeable.
Ikra Anjum
[email protected]This pumpkin spice cheesecake was a hit at my Thanksgiving gathering! The flavors were perfectly balanced and the texture was creamy and smooth.