Comida Kraft
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Pumpkin Cheesecake

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What You Need

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Make It

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  • Preheat oven to 350 degrees F. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp. of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1" up the sides of an ungreased 9" springform pan.
  • Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 tsp. cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scrapping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and heavy cream. Spread the batter in the pan, and place on a baking sheet.
  • Bake until center is nearly set 60 to 70 minutes. Cool on wire rack for 15 minutes.


Carefully run a sharp knife between the cake and sides of the pan. Remove the sides of the pan. Cool completely on a wire rack before covering tightly with foil. Refrigerate until well chilled at least 4 hours.

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