My mom and I got the idea of a pumpkin pie cheesecake. So I whipped this up for the little Halloween feast we had, I think my oven hates me and didn't make it look pretty, but it tastes great.

What You Need!

Cheesecake crust

3/4 cup Honey Maid Graham Crumbs
1/4 cup butter, melted

In a bowl, mix the two together and smush it into the bottom of a springform pan of any size, 9 inch is usually what people have, but whatever floats your boat.

Chessecake creamy middle

3/4 cup packed brown sugar
3/4 cup granulated sugar
1-1/2 cups canned pumpkin
3 eggs
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened (I used four thanks to the size of my pan)


Heat oven to 350ºF. Whisk pumpkin, brown sugar, eggs and spices until well blended. Beat cream cheese, granulated sugar and in large bowl with mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Meanwhile, prepare Praline.
Top with Whipped cream to give that feeling of eating pumpkin pie and enjoy without family finding so you can have it to yourself.