Harper 5★ Ratings
- W: ★★★★
- J: ★★★★★
Times
- Prep time: 15 minutes
- Cook time: 65–70 minutes
- Ready in: 4 hours
- Total time: 5 hours, 20–30 minutes
Yield
8–12 servings
Pumpkin Cheesecake
Ingredients
Crust
- 1 pkg sandies cookies*
- ½ cup margarine, melted
- 3 (8 oz) pkgs cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) can solid-pack pumpkin
- 4 eggs
- 4 tbsp pumpkin pie spice
- 1 (2½ oz) pkg sliced almonds
- 2 cups whipping cream, chilled
- ¼ cup sugar
Instructions
Cheesecake
- Preheat oven to 375°F.
- Combine crust ingredients in a medium bowl. Press into the bottom of an ungreased 10” springform pan.
- Combine cream cheese and sweetened condensed milk in a large bowl. Beat with an electric mixer at high speed for 2 minutes. Add pumpkin, eggs, and pumpkin pie spice. Beat at high speed for 1 minute. Pour over the prepared crust in the pan.
- Bake for 65–70 minutes or until set.
- Cool completely on a rack. Refrigerate for 2 hours.
- Loosen cake from sides of pan; remove sides of pan.
- Preheat oven to 300°F.
- Toast almonds on a baking sheet for 4–5 minutes or until fragrant and light golden brown.
- Cool completely.
- Beat whipping cream in a medium bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar; beat until soft peaks form.
- Spread over top of chilled cake; garnish with toasted almonds.
Notes
- Refrigerate until ready to serve.
- To prepare in a 9”x13”x2” pan, bake at 350°F for 35 minutes or until set.
Nutrition Info:
Mrs. Randy Deanna Dickinson, “Rich Pumpkin Cheesecake,” Open Bible Church Recipe Book (Audubon, IA: Jumbo Jack’s Cookbooks, 2002), 221.
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