RECIPES › Pumpkin Cheesecake

Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 25 min
Total time: 1 h
Yield: 10-12
Ingredients: CRUST:; 1 Pouch Krusteaz Pumpkin Pie Bar Crust Mix (Enclosed); 4 Tbsp Butter, Melted; CHEESECAKE FILLING:; 2 Cups (16 oz) Cream Cheese, Softened; 1 Pouch Krusteaz Pumpkin Pie Bar Filling Mix (Enclosed); 4 Eggs; SOUR CREAM TOPPING:; 1 Cup (8 oz) Sour Cream; 3 Tbsp Sugar; 1 Tsp Vanilla

A Pumpkin Cheesecake topped with pecans and a couple slices already cut out.

PREP

25 min

TOTAL TIME

1 hr 15 min

SERVINGS

10-12

CRUST:

1 Pouch Krusteaz Pumpkin Pie Bar Crust Mix (Enclosed)

4 Tbsp Butter, Melted

CHEESECAKE FILLING:

2 Cups (16 oz) Cream Cheese, Softened

1 Pouch Krusteaz Pumpkin Pie Bar Filling Mix (Enclosed)

4 Eggs

SOUR CREAM TOPPING:

1 Cup (8 oz) Sour Cream

3 Tbsp Sugar

1 Tsp Vanilla

STEP 1

Preheat oven to 350°F. Lightly grease 9-inch spring form pan.

STEP 2

For Crust: In medium bowl, stir together crust mix and melted butter with a fork until moistened. Press crust mixture into bottom of pan. Bake 5 minutes. While crust is baking, prepare filling.

STEP 3

For Filling: Place cream cheese and pumpkin pie bar filling mix in medium bowl. Using an electric mixer, mix on low speed until smooth. Add eggs and continue to mix on low speed until mixture is smooth. Pour cream cheese mixture over hot crust. Bake 40 minutes or until center does not jiggle when lightly shaken.

STEP 4

For Sour Cream Topping: In small bowl, stir together sour cream, sugar and vanilla until blended. Spread over hot cheesecake; return to oven and bake for an additional 5 minutes. Cool completely. Store covered in the refrigerator.

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Pumpkin Pie Bar

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