Festive Pumpkin Cheesecake

Festive Pumpkin Cheesecake

Prep Time

15 minutes

Cook Time

55 minutes


Festive Pumpkin Cheesecake

Make this Festive Pumpkin Cheesecake the night before your gathering, refrigerate and be prepared to delight your guests with this dessert.

Recipe courtesy of KRAFT.

Nutritional Information: Calories 456, Total fat 33.3 g, Sodium 395 mg, Carbohydrate 35.2 g, Dietary fiber 2 g, Protein 6.5 g, Vitamin A 77 %DV, Vitamin C 2 %DV, Calcium 17 %DV, Iron 14 %DV.

Serving Size = 1/12th cheesecake

Kraft Kitchens Tips:

Jazz It Up: For easy drizzling, pour melted chocolate into small plastic bag. Poke a small hole in bottom of bag and squeeze out chocolate.

*Ready In time does not include cooling and refrigeration time.


  • 1 cup OREO Baking Crumbs
  • 3 tablespoons butter, melted
  • 1-1/2 cups canned pumpkin
  • 3 eggs
  • 1/2 firmly packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 packages (250 grams each) PHILADELPHIA Brick Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 squares BAKER'S Semi-Sweet Chocolate, melted
  • 1 cup whole pecans


  • 1 COMBINE crumbs and butter. Press onto bottom of 9-inch springform pan.
  • 2 WHISK together pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
  • 3 BEAT cream cheese, sugar and cornstarch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F for 50 to 55 minutes or until center is just set. Remove from oven, cool 5 minutes and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.
  • 4 REMOVE side of pan. Drizzle chocolate in random pattern over cheesecake. Place pecans around side and in circle in top of cheesecake.


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