• Cooking Time:
  • Servings: 16
  • Preparation Time:


Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.


  • 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


  • Heat oven to 325°F.
  • Grease 9-inch springform pan with shortening.
  • In small bowl, mix cracker crumbs, 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, mix flour, pumpkin pie spice, brandy and pumpkin; set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
  • Gradually beat in brown sugar and 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.
  • High Altitude (3500-6500 ft): Decrease butter for crust to 1/4 cup. Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below center rack to help prevent cheesecake from cracking (leave pan in oven while cooling cheesecake). Heat oven to 350°F.

Categories: Cheesecake  Dessert 
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