Sassy Pumpkin Cheesecake

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup firmly packed light brown sugar
  • 2 eggs
  • 1 (15-ounce) can pumpkin (about 2 cups)
  • 3/4 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 ready-to-use 9-inch graham cracker crumb crust, or gingersnap crust (see Note)
  • Whipped cream (optional)
  • 1/4 cup chopped pecans (optional)


Preheat oven to 350°F. Mix cream cheese and light brown sugar in large bowl until well-blended. Add eggs, blend well. Stir in pumpkin, pumpkin pie spice, and TABASCO® Sauce.

Pour into crust. Bake for 40 minutes or until center is almost set. Cool; refrigerate 3 hours or overnight. To serve, top each serving with dollop of whipped cream; garnish with chopped pecans.

Makes 8 servings.

Note: To make a Gingersnap Crust, mix 1 1/2 cups gingersnap crumbs (about 20 gingersnaps) with 3 tablespoons melted butter or margarine. Press into bottom and sides of 9-inch pie plate.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: shadowroxy
    Date: June 27th, 2015
    I have made this multiple times and it is probably my favorite cheesecake of all time! If you are looking to be adventurous for dessert this is a perfect go to recipe. I make mine with a little more Tabasco, but that is because I like mine a little bit spicier.