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Pumpkin Cheesecake with Sugar Cookie Crust

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Updated May 28, 2015
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An easy prep dessert that tastes like pumpkin pie and cheesecake. Irresistibly yummy!

Pumpkin Cheesecake with Sugar Cookie Crust

  • Prep Time 20 min
  • Total 4 hr 40 min
  • Ingredients 7
  • Servings 14
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Remove 1/2 cup cookie dough from roll; wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4-inch slices; press in bottom and 1/2 inch up sides of ungreased 9-inch springform pan.
  • Step 
    2
    In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy; do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. Pour into cookie crust, spreading to cover edge of crust.
  • Step 
    3
    Bake 42 to 46 minutes or until center is set. Cool 1 hour; run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
  • Step 
    4
    To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.

Nutrition

330 Calories
19g Total Fat
4g Protein
36g Total Carbohydrate
26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
220mg
9%
Potassium
95mg
3%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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