Recipe Tips

Size-WiseEnjoy a serving of this flavorful cheesecake on special occasions.

Special ExtraGarnish with pecan halves and a light sprinkling of ground nutmeg just before serving.

How to Use Fresh PumpkinSubstitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) sour cream with the pumpkin. Pour filling into crust. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed.


Nutrition Information

Nutrition per serving

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