Pumpkin Cheesecake 5

Course : Cheesecakes
Serves: 8
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2 cups unsifted all-purpose flour
3/4 cup firmly packed brown sugar
1 1/2 cups chopped pecans or walnuts -- divided
1/2 cup margarine or butter -- melted
3 large eggs -- divided
2 teaspoons vanilla -- divided
8 ounces lowfat cream cheese -- softened
14 ounces sweetened condensed milk -- (not evaporated milk)
16 ounces cooked pumpkin -- (about 2 cups fresh)
2 teaspoons pumpkin pie spice

Preparation / Directions:

Preheat oven to 350 degrees. To make crust, combine flour, sugar, 1/2 cup nuts and margarine in a medium-size bowl; mix until crumbly. Stir in 1 beaten egg and 1 teaspoon vanilla; mix well. Press onto bottom of 15-by-10-inch baking sheet. Bake 15 minutes at 350 degrees. Meanwhile, in large mixing bowl, beat cream cheese until fluffy. Blend in sweetened condensed milk. Add remaining 2 eggs, one at a time, beating well after each addition. Add pumpkin, pumpkin pie spice and remaining 1 teaspoon vanilla; beat until smooth. Pour mixture over prepared crust; sprinkle remaining nuts on top. Bake 30 to 35 minutes, or until set. Cool to room temperature before cutting into bars. Store in refrigerator. Makes 48 bars. Note: If you don't have pumpkin pie spice, an approximate equivalent is 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves for this recip


Nutritional Information:

331 Calories (kcal); 11g Total Fat; (29% calories from fat); 9g Protein; 50g Carbohydrate; 103mg Cholesterol; 290mg Sodium

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