A good alternative to pumpkin pie is this light and delectable three-layered pumpkin dessert. Cream cheese and pumpkin layers are sandwiched between a simple graham cracker crust and finished with whipped cream. In this recipe, raw eggs are used. Pregnant women, small children, the elderly, and the infirm should avoid consuming raw eggs.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 16 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ½ cups HONEY MAID Graham Cracker Crumbs
- ⅓ cup butter or margarine, melted
- 3 tablespoons sugar
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix crumbs, butter, and 3 tablespoons sugar until combined; press firmly onto the bottom of a 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.
- Bake in the preheated oven until center is almost set, about 55 minutes. Loosen cake from the pan rim; cool before removing rim.
- Refrigerate for 4 hours before serving.
- Reduce the oven temperature to 300 degrees F (150 degrees C) if using a dark nonstick springform pan.
Reviews
Great easy cheesecake! I added lemon juice and peel for extra flavor.
So my cheesecake turned out great but it’s sweating.does anyone know why. ,, Buffalo,my area..
Made this in a water bath pan. 6/3/2023
Easy to make and I substituted 3/4 cup of artificial sweetner and 1/4 cup of sugar.
It was fabulous ! Everyone loved it, it said a nine inch spring pan and it was perfect t .. i wouldn’t change it
Excellent, classic cheesecake. I’m no baker, but found it quite easy to make.
Instead of regular cream cheese I used strawberry and mixed berry cream cheese, and I kept everything else the same otherwise. It was amazing
Love to cook
Delicious and easy to make. It’s a hit during the holidays.
Great!!!
I love Philadelphia cream cheese and I love the original recipe.
I have made this several times now. The taste is amazing! But unfortunately it always cracks!
I quartered the recipe and made a small one for 2 people or 4 people. I baked in a 1 quart Pyrex bowl.
I made the cheesecake as instructed but added a hidden layer of Reese’s Owanut Buyyer cup miniatures under the cheesecake, and topped with chocolate ganache and peanut butter ganache swirled together. Amazing classic cheesecake to make alone or a variation of!
Simple and Perfect!!
Really great base recipe. I ended up adding about 3/4 cup (ish) of heavy cream to give it a little more velvety texture. Definitely used a water bath after wrapping the springform pan in aluminum foil too. And then when it was done cooking I cooled it slowly, first in the oven with the heat off and the door cracked, and then later on just on the counter. No cracks, and smooth as silk. Top this sucker with a little chocolate ganache and some sliced strawberries and it’ll get gobbled up like it’s got the antidote.
I’ve made this several times and it always comes out well, how do you stop it from cracking, I did water bath and let it stay in oven with door ajay for an hour, not the normal large cracks, but still present. I made a point of not over mixing and cc was room temperature. But recipe is spot on and taste delicious ??
Put the temperature reduction “tip”in the recipe! Don’t hide it . I didn’t see it until it was too late.
I made a slightly larger crust, other than that I followed the recipe and its pretty good
Have made this recipe for years and it the best baked cheesecake out there. The simplicity of it allows for so many variations but the base always stays yummy.
Too much batter for a 9 inch springform pan so also used a 9 inch graham cracker crust. Recipe does not state what size pan. 45 minutes for the graham cracker crust and 55 for the other.