Candied Pumpkin-Topped Cheesecake

What's not to love about the delightful combination of cheesecake and pumpkin? Here is a dessert recipe that combines your favorites and is sure to fulfill your sweet tooth!

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prep time

25 min

time

6 hr 35 min

servings

16 servings

what you need

40 NILLA Wafers, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. ground Mexican cinnamon (canela)
1/2 tsp. ground cloves
4 eggs
1 tsp. whole cloves (about 15)
1 tsp. anise seed
2 cups water
8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
2 cinnamon sticks
3 cups chopped fresh pumpkin (about 1/2-inch pieces)

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.

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