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Spiced Pumpkin Cheesecake

Prep time

15 min

Total time

6 hr 35 min

Servings

Makes 16 servings.

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    Ingredients
    • 30 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) Neufchatel cheese, softened
    • 1 cup sugar
    • 1 can (15 oz.) pumpkin
    • 1 Tbsp. pumpkin pie spice
    • 2 tsp. vanilla
    • 4 eggs
Preparation
  • Heat oven to 300°F.
  • Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
  • Beat Neufchatel and sugar in large bowl with mixer until well 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 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Size-WiseAllow yourself both the time and attention to savor the flavor of this creamy pumpkin cheesecake.

Special ExtraTop with a few pecan halves and a light sprinkling of pumpkin pie spice.

How to Use Fresh PumpkinSubstitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the Neufchatel and sugar, and adding 1 container (8 oz.) sour cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.

121464
Calories 310
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0.5g
Cholesterol 95mg
Sodium 320mg
Total Carbohydrate 28g
Dietary Fiber 1g
Total Sugars 20g
     Includes 18g Added Sugars
Protein 8g
Vitamin A 45% DV
Vitamin C 2% DV
Calcium 8% DV
Iron 6% DV
Potassium 4% DV
Vitamin D 2% DV

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