No Fail Pumpkin Pie Cheesecake Recipe

This No Fail Pumpkin Pie Cheesecake Recipe is a family secret. Hundreds of people have enjoy it at our family’s cheese house restaurant. The secret, is that it is so easy to make!

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Pumpkin cheesecake with nuts on plate with coffee. Copyright: gkrphoto / 123RF Stock Photo

Pumpkin Cheesecake Family Recipe

If you are new to my blog, you may not know our family history. My husband’s family has been in the cheese business here in Wisconsin for more than 40 years. This cheese cake is a seasonal favorite at our family’s Cheese House restaurant. It never fails to disappoint!

The secret, is that it’s very easy to make. This is one of those treats where you don’t look at calories or worry about fat content. Because, if you do, the experience is not the same. This is not your average cheesecake, but cheesecake for the hearty appetite. You can thank me later!

We have sampled cheesecakes at different restaurants over the years, but let me tell you this one puts them all to shame. Even the Cheesecake Factory can’t compare to this.

Pumpkin Pie Cheesecake Recipe|Designerssweetspot.com|www.designerssweetspot.com
Pumpkin Cheesecake with nuts on plate. Photo credit Copyright: gkrphoto / 123RF Stock Photo

No Fail Pumpkin Pie Cheesecake Recipe

Ingredients

  • 1 1/2 lbs. real cream cheese (full fat)
  • 3 eggs
  • 2 cups sugar
  • 16 oz. sour cream
  • 2 tsp. vanilla
  • 16 oz. can of spiced pumpkin pie filling
  • Chopped hazelnuts for topping
  • 2 cups crushed graham crackers
  • 1/2 cup melted butter

Instructions

  1. Let all ingredients come to room temperature before beginning.
  2. Cream the cheese, eggs and sugar.
  3. Add pumpkin pie mix. Combine thoroughly.
  4. Add sour cream.
  5. Combine graham crackers with the melted butter. Spread mixture in the bottom of a 13 x 9" pan.
  6. Bake crust for 5 minutes in 325 degree oven.
  7. Open oven and pour the pumpkin/cream cheese mixture over the hot crust.
  8. Bake 25-35 minutes until brown. Test for doneness by gently shaking the pan, if the cake is firm it is cooked. If the cake is wiggly in the center, it needs to cook longer. Remove from oven when cooked.
  9. Cool before serving, add chopped nuts to top of cake if desired. Store in refrigerator, or cut into pieces and store in freezer for up to 6 months. Serves 10-12 people.

Be sure to Pin this recipe for later, you know you want to!

No Fail Pumpkin Pie Cheesecake Recipe|Designers Sweet Spot|www.designerssweetspot.com

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Quick and Easy Peanut Butter Oatmeal Cookie Recipe

Quick and Easy recipes are my favorite, here is a killer cookie recipe for a unique peanut butter oatmeal combo.

Quick and Easy Peanut Butter Oatmeal Cookies|Designers Sweet Spot|www.designerssweetspot.com

Quick and Easy Peanut Butter and Oats

 

Our family loves cookies. We make a batch or two each month for different occasions. This Peanut Butter Oatmeal recipe is one of our go to family favorites, as it pleases all the appetites in our household. Some of us like Peanut Butter, some like Oatmeal and when you put the two things together you have an instant recipe for success. My Peanut Butter Oatmeal version also has some coconut for a bit of the sweet taste, and dried cranberries for the sour palette. Our kids fight for the cookies with the most cranberries in them, proof of a winning recipe!

Recipe Notes

This Peanut Butter Oatmeal recipe makes a large batch, as much as this is great for a big family, it may be too much for a small one. However, if you have leftover cookies, bag them by the dozen in zip-lock freezer bags and store them for future use. My kids are forever forgetting to tell me when it’s their turn to bring a treat to soccer, youth group, choir or any of their other activities. With a couple of bags of homemade cookies in the freezer, I am almost always prepared for those last minute treat requests. In addition, this saves me both time and money not having to make any last minute trips to the grocery store to purchase treats!

Here’s what you will need to make Peanut Butter Oatmeal Cookies:

Quick and Easy Peanut Butter Oatmeal Cookie Recipe

Quick and Easy Peanut Butter Oatmeal Cookie Recipe

Ingredients

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 1 cup chunky or creamy peanut butter
  • 3 eggs
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 cup sweetened coconut flakes
  • 3 cups rolled oatmeal
  • 2 cups dried cranberries
  • 1 cup sweetened coconut flakes
  • 3 cups rolled oatmeal
  • 2 cups dried cranberries

Instructions

  1. • First of all cream sugar and butter in a large bowl until smooth. Add peanut butter, vanilla and eggs. Cream together.
  2. •Combine dry ingredients (flour, salt, baking soda) in a medium bowl. Stir into peanut butter mixture a little at a time until combined.
  3. •Finally, add oatmeal, coconut and dried cranberries. Mix well.
  4. •Drop by small spoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes until golden brown.
  5. Makes 5 dozen cookies.

Don’t forget to Pin this post with the graphic below!

Quick and Easy Peanut Butter Oatmeal Cookies|Designers Sweet Spot|www.designerssweetspot.com

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