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Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake recipe
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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posted:
10/7/2014
Delicious fall dessert with a great pumpkin flavor!
posted:
3/15/2014
Excellent !
posted:
12/13/2013
My family loved this, my son requested it for his birthday!
posted:
11/17/2013
Certainly a hit, In my experience, cooling is important in cheesecake making. I bake the required time, turn oven off and leave for 1/2 an hour, open the door and leave 1/2 hour, set on counter 1 hour and into fridge for at least 4 hours. Am I obsessive? Probably so, but this is CHEESECAKE!
posted:
1/8/2013
This recipe was a hit at Thanksgiving! I too a little bit of the pumpkin filling and added cocoa powder, mixed it together to add to the top of the cheesecakes filling for a marbled effect. It turned out great. The family loved it and my mom who is experienced like P. Deen really loved it. We are down South so sweet potato is king, but this is a good way to incorporate pumpkin into Southern cooking. Suggest tasting filling as you mix. You can add more sugar, flavoring, or spices as needed.
posted:
12/7/2012
I didn't think it was horrible but it is not something I would make again. I think it needed a bit more sugar and spices. The crust was very good, but the cheesecake was bland. I love cheesecake, but this needs some tweaking.
posted:
11/29/2012
Fantastic recipe!! I love pumpkin pie and this was even better than pie! Some reviews mentioned that something was 'missing' and I added a little salt as well as used the individual spices that are used in making pumpkin pie. Delish!
posted:
11/24/2012
Great recipe! I used 2 packages of 1/3 less fat cream cheese and 2 regular .... that made it less bad, right?.... Also added a caramel and pecan topping as soon as I took it out of the oven. Delicious! Got rave reviews from the fam!
posted:
10/30/2012
DELICIOUS! Mine cracked, but that's probably because I accidentally used an 8" instead of 9" pan. Oh well. I drizzled it with a few melted Kraft caramels and decorated with pecan halves to help cover up the cracks. I took it to a semi-formal work dinner and everyone loved it. Will definitely make again and again!!
posted:
10/6/2012
Loved it. I could see this replacing the pumpkin pie this Thanksgiving. The Gingersnap crust was a really nice compliment to the pumpkin flavor. Next time I'll spread Cool Whip over the top to cover the cracks and sprinkle with nutmeg.
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