Spiced Pumpkin Cheesecake
Prep time15 min
Total time6hr 35min
ServingsMakes 16 servings.
Ingredients
- 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
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-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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 310 |
| % 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 A | 45 %DV |
| Vitamin C | 2 %DV |
| Calcium | 8 %DV |
| Iron | 6 %DV |
| Potassium | 4 %DV |
| Vitamin D | 2 %DV |