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New York Style Pumpkin Cheesecake

Prep Time
20 minutes
Cook Time
1 h 10 m
Total Time
1 h 30 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 cup(s) H-E-Buddy Honey Grahams
3 Tbsp sugar
1/4 cup(s) pecan pieces
3 Tbsp unsalted butter
1 cup(s) sugar
3 Tbsp H-E-B Baker's Scoop All Purpose Flour
32 Oz cream cheese
1 Tbsp H-E-B Pure Vanilla Extract
1 cup(s) solid pumpkin
1 1/2 Tsp pumpkin pie spice
3 eggs, beaten
1 cup(s) sour cream, fat free
1 pie crust, thawed
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Instructions

1
Heat oven to 350°F and set out pie crust to thaw.
2
Combine graham cracker crumbs, sugar, pecans and butter in a small bowl; mix well. Pour crust mixture into a 9-inch spring-form cheesecake pan and press onto the bottom. Bake for 10 minutes, cool and set aside.
3
Combine flour, sugar, softened cream cheese and vanilla in an electric mixer bowl. Mix on medium speed until mixture is creamy (about 2 minutes). Add pumpkin and pumpkin pie spice and mix one more minute. Add eggs, one at a time, on low mixing speed until well-blended, about 3 minutes. Add sour cream and mix for 30 seconds.
4
Pour cheesecake filling into prepared crust. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Let cool for 2 hours before serving.

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