Recipe Summary

45 mins
45 mins at 350°
1 hr


Ingredient Checklist


Instructions Checklist
  • Coat the bottom and side of a 10-inch springform pan with nonstick cooking spray.

For the crust:
  • In a large mixing bowl, beat 1/4 cup of the butter and 1/4 cup of the granulated sugar with an electric mixer on medium speed about 30 seconds or until creamy. Add flour, baking powder and salt, beating on low speed until combined and crumbly. Press mixture onto the bottom of the prepared pan. Bake in a 350 degree F oven for 10 to 12 minutes or until set and light golden brown.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, in a large mixing bowl, beat cream cheese, brown sugar and the remaining 3/4 cup butter on medium speed about 2 minutes or until creamy. Beat in corn syrup, 1 teaspoon of the pumpkin pie spice and vanilla. Beat in pumpkin, eggs and egg yolks until combined.

Instructions Checklist
  • Pour pumpkin mixture over partially baked crust. In a small bowl, combine remaining 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice; sprinkle over filling. Bake for 45 to 50 minutes or until top is set and golden brown and cake pulls away from side of pan. Cool in pan on wire rack 1 hour. Loosen side of pan and remove. Cool cake completely. If you like, serve with whipped cream and sprinkle with additional pumpkin pie spice. Makes 10 servings.

Nutrition Facts

479 calories; total fat 28g; saturated fat 17g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 158mg; sodium 179mg; potassium 158mg; carbohydrates 54g; fiber 1g; sugar 40g; protein 5g; trans fatty acidg; vitamin a 4616IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 91mg; iron 2mg.