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Candied Pumpkin-Topped Cheesecake

Candied Pumpkin-Topped Cheesecake

Prep time25 min
Total time6hr 35min
ServingsMakes 16 servings.
  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • ¼ cup butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sugar
  • 1 cup sour cream
  • 1 tsp. ground Mexican cinnamon (canela)
  • ½ tsp. ground cloves
  • 4 eggs
  • 1 tsp. whole cloves (about 15)
  • 1 tsp. anise seed
  • 2 cups water
  • 8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
  • 2 cinnamon sticks
  • 3 cups chopped fresh pumpkin (about 1/2-inch pieces)
  • Heat oven to 325ºF.
  • Mix wafer crumbs and butter until well blended; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Meanwhile, place whole cloves and anise seed in 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan; simmer 20 min. or until pumpkin is tender and coated with syrup, stirring occasionally. Cool completely.
  • Remove cinnamon sticks from pumpkin mixture just before serving; spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.
Recipe Tips
  • How to Prepare in 13x9-inch Pan
    To bake cheesecake in a 13x9-inch pan instead, prepare as directed except reduce the baking time to 40 min. or until center is almost set.
  • Substitute
    Prepare using Neufchatel cheese.
  • If You Don't Have Cheesecloth
    If you don't have cheesecloth, you can use a small paper coffee filter to make the pouch instead.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 28g 
   Saturated fat 16g 
Cholesterol 150mg 
Sodium 300mg 
Carbohydrate 34g 
   Dietary fiber 0g 
   Total sugars 29g 
Protein 6g 
Vitamin A50 %DV
Vitamin C4 %DV
Calcium10 %DV
Iron6 %DV

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