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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a cook

posted:9/29/2005

I made this recipe as "low calorie" as possible by using low fat cream cheese and splenda sugar substitute, and it turned out fabulous! I had never used fresh pumpkin before, and I really appreciated the directions for cooking pumpkin included with this recipe. My pumpkin-hating husband even liked this cheesecake!

squirmer

posted:3/5/2005

My husband actually made this with fresh pumpkin we froze last fall from Halloween. It was magnificent and we will definitly make it again.

crafty272

posted:1/27/2005

I changed the recipe and used instead of ginger snaps. I had honey flavor garham crackers instead. Since didn't have ginger snaps

a cook

posted:1/19/2005

My friends mom got this recipe and made it for christmas, what an amazing hit it was fabulous. Now everyone is begging for it. While I am eating it I secretly hope everyone else is allergic to pumpkin so I can eat it all for my self! It truly is that wonderful!!!

a cook

posted:1/5/2005

My family loved this on Thanksgiving!

pblaird

posted:12/26/2004

I made this for one of my three desserts that I to bring to the family Christmas dinner. I was told this is a keeper and it has been added to the list of traditional dishes for Christmas and Thanksgiving. There are about 45-50 in my immediate family, with 5 generations, and this was the only dessert of about 10-12 different ones, that was finished with everybody talking about it.

a cook

posted:11/30/2004

this is a good cheesecake and easy to make Everyone loved it

Carmen581

posted:11/27/2004

This was a wonderful dessert for Thanksgiving. The only changes I made was to almost double the sugar as we like a sweeter cheesecake and double the pumpkin pie spice. It was rich, dense, and our company wanted seconds!

KB20041

posted:11/16/2004

Gingersnaps add a nice touch.

ChristinaH00

posted:11/9/2004

Everyone raved about this when I made it about 2 years ago, and I ended up moving and lost the recipe and have been trying to find it ever since and I remembered I had found it on a package of cream cheese and thought I'd look here and I found it! I am DEFINITELY making it this year for Thanksgiving! Thanks Kraft!