Candied Pumpkin-Topped Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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 egg s
  • 1 tsp. whole clove s (about 15)
  • 1 tsp. anise seed
  • 2 cups water
  • 8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
  • 2 cinnamon stick s
  • 3 cups chopped fresh pumpkin (about 1/2-inch pieces)

Nutrition facts

Recipe Tips


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.