Mondelēz Global LLC Conducts Voluntary Recall of Two Varieties of belVita Breakfast Sandwich Products Sold in the United States Due to Undeclared Peanut Allergen. For details, please click on this Link:
Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

Prep time15 min
Total time6hr 35min
ServingsMakes 16 servings.
  • 30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
  • ¼ cup finely chopped pecans
  • ¼ 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
  • 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-Wise
    Allow yourself both the time and attention to savor the flavor of this creamy pumpkin cheesecake.
  • Special Extra
    Top with a few pecan halves and a light sprinkling of pumpkin pie spice.
  • How to Use Fresh Pumpkin
    Substitute 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 19g 
   Saturated fat 10g 
   Trans fat 0.5g 
Cholesterol 95mg 
Sodium 320mg 
Carbohydrate 28g 
   Dietary fiber 1g 
   Total sugars 20g 
   Added sugars 18g 
Protein 8g 
Vitamin A45 %DV
Vitamin C2 %DV
Calcium8 %DV
Iron6 %DV
Potassium4 %DV
Vitamin D2 %DV

© Mondelez International and/or it's affiliate(s)