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Spiced Pumpkin Cheesecake

Prep time

15 min

Total time

6 hr 45 min

Servings

16 servings

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    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
Preparation
  • 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

Nutrition per serving

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