Krusteaz® Pumpkin Cheesecake

Pumpkin is never out of season with this creamy cheesecake delight on the table.


  • 1 Package Krusteaz Pumpkin Pie Bar Mix
  • 3 Tbsp butter, melted
  • 16 oz. Cream cheese, softened
  • 4 Eggs
  • 1 Cup (8 oz) sour cream
  • 3 Tbsp sugar
  • 1 tsp vanilla


For Crust:

  • Preheat oven to 350°F
  • Lightly grease 9 inch springform pan
  • Stir together crust mix and melted butter with a fork until moistened
  • Press crust into bottom of pan
  • Bake at 350°F for 5 minutes
  • While crust is baking, prepare filling

For Cheesecake Filling:

  • Place cream cheese and pumpkin pie bar filling mix in medium bowl
  • Using an electric mixer, mix on low speed until smooth
  • Add eggs and continue to mix on low speed until mixture is smooth
  • Pour cream cheese mixture over hot crust
  • Bake 40 minutes or until center does not jiggle when lightly shaken

For Sour Cream Topping:

  • In small bowl, stir together sour cream, sugar and vanilla until blended
  • Spread over cheesecake; return to oven and bake for an additional 5 minutes
  • Cool completely
  • Store covered in the refrigerator


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