Pumpkin Cheesecake Slices


Pumpkin Cheesecake Slices

Need a seasonal dessert your guests can’t resist? These Pumpkin Cheesecake Slices have just the right amount of pumpkin spice in a smooth, velvety cheesecake filling — all on top of a toasty graham cracker crust. This autumn, they’re sure to be the one thing on your dessert table that all your friends fall for!


  • 2-1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1-8 oz. package cream cheese, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1-17 oz. can pumpkin pie filling
  • 1 cup sour cream
  • 1-1/2 tsps vanilla


  1. Preheat oven to 350 degrees. Mix graham cracker crumbs and butter, then press into bottom of greased 9x13-inch baking pan. Place in freezer while making filling.
  2. With mixer at medium speed, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in pumpkin pie filling, sour cream and vanilla, beating until smooth.
  3. Pour filling over chilled crust. Bake 50-60 minutes.
  4. Cool in pan at least 45 minutes. Store, covered, in refrigerator.


Anytime is partytime with the great taste of frozen BACARDI® Mixers! Find them in the freezer aisle.

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