Spiced Pumpkin Cheesecake
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7 Hr
Prep : 30 Min Cook: 6 Hr 30 Min
Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
24 gingersnaps (2 inch)
2
1/4 cup pecan pieces
3
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4
1 cup sugar
5
1 can (15 oz/398 mL) pumpkin
6
1 Tbsp. pumpkin pie spice
7
1 tsp. vanilla
8
4 eggs
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How do I make it ?
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Step 1
Heat oven to 325°F. Step 2
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed; press onto bottom of 9-inch springform pan. Step 3
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 over crust. Step 4
Bake 1 hour 20 min. to 1 hour 30 min. or until centre is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours. Kraft Kitchen Tips!
Serving Suggestion
Serve topped with thawed Cool Whip Whipped Topping.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 22 g
Saturated fat 13 g
65 %
Cholesterol 125 mg
Sodium 340 mg
14 %
Carbohydrate 24 g
Fibre 1 g
Sugars 19 g
Protein 7 g
Vitamin A
60 %
Vitamin C
4 %
Calcium
8 %
Iron
6 %
Servings
16 servings, 1 piece (120 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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