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Pumpkin Spice Cheesecake

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Desserts
Servings: 6 -8
Author: CJ



  • 1 cup graham cracker crumbs
  • 1/2 cup pecans finely chopped
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup 1/2 stick real butter, unsalted, melted


  • 2 packages 8 oz. each cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 38 - 40 Pumpkin Spice Hersheys kisses unwrapped
  • 1 tablespoon milk


  • Heat oven to 350 degrees.
  • For the crust, mix crumbs, pecans, sugar, cinnamon and butter. Press into the bottom of a 9" springform pan. Bake for 10 minutes in pre-heated oven, then remove it to cool.
  • For the filling, beat cream cheese, sugar and vanilla in a mixer on medium-low speed until smooth. Add eggs, one at a time, until mixed in thoroughly.
  • Divide batter, and set aside 1/4 of the mixed batter. Spread the remaining 3/4 batter into the graham cracker crust.
  • Place the candies in a microwave-safe bowl, and microwave on MEDIUM (50%) for 1 minute. Stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating until candies are melted and smooth when stirred.
  • Blend reserved cheesecake batter into the melted candy mixture and mix well.
  • Slowly blend the milk into the candy mixture.
  • Drop candy mixture by heaping teaspoons onto vanilla batter in the springform pan.
  • Gently swirl mixture around with a knife to achieve desired marble effect.
  • Bake 30 - 35 minutes or until center is almost set.
  • Remove from oven to wire rack, and cool completely.
  • Cover and refrigerate until chilled.