Pumpkin Spice Cheesecake Recipe


Transform this most popular fall flavor into the favorite dessert of all time--cheesecake! Easy-to-make using Wilton Pumpkin Spice Candy Melts candy and dressed-up to serve to company with Light Cocoa Candy Melts candy curls and Fall Sprinkles on top.
Makes: About 12 servings
Skill Level: Intermediate

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Step 1

Preheat oven to 300ºF. Prepare 9 in. springform pan with vegetable pan spray. Wrap bottom half of pan in heavy-duty aluminum foil.

Step 2

For crust, stir together graham cracker crumbs, sugar, and butter. Pour mixture into prepared pan and firmly press into bottom; set aside.

Step 3

For filling, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, while mixing at low speed.

Step 4

Add melted Pumpkin Spice Candy Melts Candy, vanilla, and cream to cream cheese mixture. Mix well. Wrap bottom outside of pan with foil. Pour batter into prepared pan.

Step 5

Place pan in jelly roll pan. Fill jelly roll pan with about 1/2 inch of water. Bake for 2 hours 15 minutes to 2 hours 30 minutes, or until center of cheesecake jiggles only slightly. Transfer to cooling grid to cool completely; refrigerate overnight or at least 12 hours until cheesecake is firm.

Step 6

Make candy curls. Melt lt. cocoa Candy Melts candy and pour into loaf pan. Refrigerate to set. Remove from pan and pull blade of vegetable peeler over edge of candy to create curls. Decorate cheesecake top with Candy Melts candy curls and sprinkles.

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Ingredients

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1 teaspoon Clear Vanilla Extract, 2 Oz. (for filling)

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$1.99

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Light Cocoa Candy Melts (for chocolate curls)

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$3.79

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1 package Pumpkin Spice Candy Melts (10 oz. melted according to instructions for filling)

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graham cracker crumbs

1-1/2 cups graham cracker crumbs (for crust)

granulated sugar

granulated sugar (2 Tbs for crust, 2/3 cup for filling)

butter, melted

1/4 cup butter, melted (for crust)

cream cheese, softened

3 packages cream cheese, softened (8 oz. each, for filling)

Eggs

4 Eggs

heavy whipping cream

1-1/3 cups heavy whipping cream (for filling)

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