Pumpkin Cheesecake with Chocolate Crust

Pumpkin cheesecake IAB

Pumpkin Cheesecake with Chocolate Crust


12 ounces Pre-Made Chocolate Pie Crust, about 2 – 2 1/4 cups

6 tablespoons melted butter

1 cup sugar

3 (8 ounce) packages cream cheese, room temperature

1 teaspoon vanilla

1 cup canned pumpkin

3 eggs, room temperature

1 teaspoon McCormick® Pumpkin Pie Spice

whipped cream

caramel sauce


  1. Make the crust by combining the pre-made chocolate cracker crumbs with the melted butter in a medium bowl.
  2. Prepare a 9-inch springform pan. (I spray with bakers spray then place a piece of parchment at bottom)
  3. Press the crumbs evenly into the bottom of the springform pan.
  4. In a stand mixer combine the cream cheese, sugar, and vanilla.
  5. Add the pumpkin, eggs, pumpkin pie spice and continue beating until smooth and creamy. (about 2 minutes)
  6. Pour the filling into the pan.
  7. Bake for 60-70 minutes at 350 degrees.
  8. Remove from the oven and allow the cheesecake to cool.
  9. When the cheesecake has come to room temperature, put it into the refrigerator.
  10. When ready to serve the chilled cheesecake, add whipped cream to the top.
  11. Drizzle with caramel sauce

source:  iambaker


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