Spiced Pumpkin Cheesecake

photo by:kraft

Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.

time

prep:

15 min

total:

6 hr 45 min

servings

total:

16 servings

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What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/4

cup finely chopped PLANTERS Pecans

1/4

cup butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

can (15 oz.) pumpkin

Tbsp. pumpkin pie spice

tsp. vanilla

eggs

Make It

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.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this flavorful cheesecake on special occasions.

Special Extra

Garnish with PLANTERS Pecan Halves and a light sprinkling of ground nutmeg just before serving.

How to Use Fresh Pumpkin

Substitute 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.) BREAKSTONE'S OR KNUDSEN 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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edo0012

posted:11/29/2010

I made this cheesecake about three days before Thanksgiving (there was a lot of baking to do!) Next time, I will probably have less time between baking and consumption. Otherwise, the cakes were delicious and very easy to make! My sister, who hardly ever eats desserts, was eating this one for breakfast the next day! Great success.

smcdani

posted:11/26/2010

I made this for Thanksgiving and it was a hit! I must say that I had some leftovers the next day and it is even better after sitting overnight. Next time, I think I will make it the night before, but it is definetly a new Thanksgiving tradition!

nicunursebabe

posted:11/26/2010

It was easy! Perfect flavor...all 7 of our kids + family LOVED it!

sfitchben

posted:11/26/2010

This cheesecake is awesome! I made it for Thanksgiving insteaad of Pecan Pie and Pumpkin pie. It was very easy to make and it tastes divine!

robcros4

posted:11/22/2010

I am no cook by any means....but this was easy to follow & my husband loved it! I am making it again for Thanksgiving to take with us to our family dinner.

susad2985

posted:11/21/2010

I used honey and graham crackers and planters mixed nuts and 1- 4oz pack of philadephia1/3 cream cheese and 1- pack of fat free cream cheese. We thought it tasted very good and even family thought it was very good. Didn't know it was low fat. Used only egg whites too.

hellolunch

posted:11/17/2010

I feel bad rating this recipe without making it but there was a question that i wanted to answer. Sweetlyours- i can not say anything about splenda b/c I hate the stuff but I make the chocolate oreo cheesecake recipe from this site which is very similar and I usually use 2packs of Neufchatel cream cheese and 2 packs of the full fat stuff and no one notices. I am guessing if u used all neufchatel it would still be good.

Sweetlyours

posted:11/17/2010

Has anyone tried substituting the sugar for splenda and the cream cheese for reduced fat cream cheese? Did it still come out as sweet and fluffy? Thanks!

kten321

posted:10/31/2010

Easy to follow recipe and even easier to eat!

Amber750

posted:1/14/2009

I made this for Thanksgiving, and it went super fast! It was my first experience using a springform pan, and I loved how this turned out. I already had requests to make it again next year!