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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foxxxy41

posted:9/9/2006

I made this for a Halloween party and everyone loved it but found it VERY heavy. Small pieces are key!! It was quite tasty but is huge, so it feeds a ton of people!

912eiw

posted:8/19/2006

This was the best pumpkin cheese cake. Everyone still raves about it

1posie

posted:8/2/2006

this is my new son in laws favorite cheesecake for thanksgiving dinner. he has even called and asked me to make one for just him. i love it.

a cook

posted:6/6/2006

I made this recipe for the holidays to try something different (especially since it combined my husbands favorite desserts: pumpkin pie and cheesecake). It was a HUGE hit. We had friends over and everybody was fitting as to who got to take the left over pie home (I made several)*smile*. I will definitely be making it again!

Krys9982

posted:12/27/2005

Great flavor. It could use a little more pumpkin flavor to it though. Also, I agree with using a larger pan. There is no way this batter will fit into a 9-inch pan. I also made the crust with graham crackers and walnuts which came out very good.

archibaldcl

posted:12/25/2005

Made it in place of pumpkin pie for Xmas. Outstanding!! My "9-inch" pan is really 9.5 inches diameter, and I think it's an absolute minimum size for the bowlful of batter that this recipe yields. It filled my 2.5-inch high pan to within 1/2 inch of the top. Next time I will either use the next larger size pan or reduce the recipe to 3 bricks of cream cheese and the other ingredients commensurately.

lisanasalroad

posted:12/22/2005

This was wonderful! I didn't even get my own piece! My family devoured it at Thanksgiving!!! The only taste I got was from a crumb that fell off while cutting it. I am making it again for Christmas dinner this time and looking forward to finally getting my own piece!

sarich2

posted:11/26/2005

Made this cheescake for Thanksgiving. Was loved by everyone! Needed extra baking time.

Kralik

posted:10/21/2005

Very good! Served for club...none left on plates. I really think you could use a 10" pan for this. The 9" was full to over-flowing. Needed additional time to bake.

nmherger

posted:10/11/2005

The cheesecake is AMAZING! If you don't really like to cook, I can't imagine liking the process because it is long and strenuous but if you love to cook you are going to have a blast with it! ABSOLUTELY AMAZING!