Spiced Pumpkin Cheesecake

90  Ratings
  • 15 min prep
  • 6 hr 45 min total
  • 16 servings

Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.

Spiced Pumpkin Cheesecake Recipe

Ingredients

  • 38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
  • 1/4 cup finely chopped pecans
  • 1/4 cup butter or margarine, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 can (15 oz.) pumpkin
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 4 eggs

Instructions

  • Heat  oven to 325°F.
  • Mix  crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
  • Beat  cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake  1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

Recipe Tips

Size-WiseEnjoy a serving of this flavorful cheesecake on special occasions.

Special ExtraGarnish with pecan halves and a light sprinkling of ground nutmeg just before serving.

How to Use Fresh PumpkinSubstitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) sour cream with the pumpkin. Pour filling into crust. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed.

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Nutrition Information

16 servings

Nutrition per serving:

  • Calories 370 
  • Total fat 26 g
  • Saturated fat 14 g
  • Cholesterol 130 mg
  • Sodium 370 mg
  • Carbohydrate 31 g
  • Dietary fiber 1 g
  • Sugars 21 g
  • Protein 6 g
  • Vitamin A 100 %DV
  • Vitamin C 2 %DV
  • Calcium 8 %DV
  • Iron 8 %DV

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