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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:
11/16/2004
Gingersnaps add a nice touch.
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!
posted:
11/5/2004
This was an awesome recipe for Thanksgiving dessert, not to sweet. I also added a little extra spice, as my family like their spices and I added some ginger marmalade, about 3 tablespoons, just for an extra bit of texture. Super easy to make, as well.
posted:
2/8/2004
I made this cheesecake over a dozen times and all who tried it loved it i had plenty of batter none left over it was creamy and sweet all at the same time i cant belive that anyone else who made this cake did it right, for it not to be sweet and to have batter left over I would have to say that this cheesecake is on my top ten list. yummy!!!
posted:
1/17/2004
I liked it very much but the kids didn't. It is not a very sweet cake, but very rich. This recipe made so much batter I ended up doing 2 cakes. A good Thanksgiving cake.
posted:
12/30/2003
posted:
12/24/2003
This is the best cheesecake i have ever had. i did not have a 8 inch spring pan so i used a 10 inch and it was just as good but i cooked about 7 minutes less
posted:
12/4/2003
I don't care for pumpkin pie so was looking for an alternative. Tried this recipe and my family and I loved it. It didn't take long to make, which is good for me, and was easy too. Thank you so much. I love this site. Scarycheri
posted:
11/28/2003
Great recipe! Used 1 can fresh pumpkin rather than making my own. Also, for a little more flair, add about a tsp. of freshly ground nutmeg (can find at a local organic market) and a dash of fresh ground cinnamon.
posted:
11/28/2003
This recipe was delicious. I used a half a can of whole pumpkin which worked out well. I also added more sugar and spice b/c the recipe was not sweet enough. I followed another comment and used a 10 inch spring form pan, but was also able to pour some of the mix into a ready made 8 inch graham cracker pie crust. I received rave reviews and this will be on my holiday bake list from now on.
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