Pumpkin Cheesecake Dessert
Creamy pumpkin cheesecake dessert with a spiced crust and nut topping, perfect for fall gatherings or holiday celebrations, offering rich flavors and a smooth texture.
Ingredients
Instructions
- In a small mixing bowl, combine the pound cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice.
- Beat on low speed until the mixture is crumbly.
- Press the mixture into the bottom of a 13 x 9-inch baking pan and set aside.
- In a large mixing bowl, beat the softened cream cheese until fluffy.
- Add the sweetened condensed milk, 2 eggs, the remaining pumpkin pie spice, cinnamon, and salt.
- Mix until smooth.
- Pour the cream cheese mixture over the crust.
- Sprinkle chopped walnuts on top.
- Bake at 350°F (175°C) for 35 to 40 minutes or until set.
- Allow to cool, then refrigerate until ready to serve.
- Cut into slices and top with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider adding a touch of vanilla extract to the cream cheese mixture. If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and ginger. To make it lighter, you can use low-fat cream cheese and a sugar substitute. This dessert pairs beautifully with whipped cream or a drizzle of Custard Sauce For Fresh Fruit.
Serving Suggestions
Serve this delightful pumpkin cheesecake dessert chilled, garnished with whipped cream and a sprinkle of extra walnuts for added texture. It makes a perfect fall treat and pairs well with a warm cup of coffee or tea. For a complete meal, consider serving it alongside a light salad or savory dish like Family Cobbler Pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warm. Avoid reheating the entire cheesecake at once to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cheesecake Dessert contains roughly 264 calories, with 6g protein, 38g carbohydrates, and 12g fat. It is an excellent source of vitamin A (33% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for the crust?
Yes, you can use any flavor of cake mix that you enjoy, such as vanilla or spice cake. Just keep in mind that it may alter the overall flavor profile of the dessert. Make sure to adjust the spices accordingly to complement the pumpkin filling.
Is it necessary to refrigerate the cheesecake before serving?
Yes, refrigerating the cheesecake allows it to set properly and enhances the flavors. It's best to chill it for at least 4 hours, but overnight is ideal. This also helps the dessert achieve a firmer texture, making it easier to slice.
Can I make this dessert ahead of time?
Absolutely! This pumpkin cheesecake dessert is perfect for making ahead of time. You can prepare it a day or two in advance and store it in the refrigerator. Just add the whipped cream topping right before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).