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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glmyb

posted:11/19/2011

Better than pumpkin pie. I use vanilla wafers for the crust and put Cool Whip on top instead of the nuts. Very good.

walli2000

posted:11/12/2011

yum

ronsbrat525

posted:11/8/2011

Didn't make the recipe but sure sounds and looks great.

a cook

posted:11/2/2011

The whole family loves it.

mamaboo88

posted:9/25/2011

This Cheesecake was simply amazing! I almost ate the whole thing!! :) Family loved it! A great it . Will be serving this around the holidays :)

delaney789

posted:2/15/2011

I made it for Thanksgiving last year. Yum!!

cejcain98

posted:1/8/2011

delish! even better the next day! :)

tessa935

posted:12/10/2010

I thought the cheesecake was a little dry and the crust was a little too thick. I probably won't make this recipe again.

Mee11

posted:12/1/2010

I made this for Thanksgiving and was very dissapointed. Not enough spice pumpkin flavor and after following the recipe to the letter and taking the cake out of the oven at exactly 1 hr. 10 min. the crust (which we were looling forward to trying) was burned. Maybe a little more butter needed. I would recommend a graham cracker bottom and more pumpkin spice. Tasted like plain cheesecake.

MeganStines

posted:11/29/2010

One word... Amazing! The crust was what took so long since we didn't have a food processor to chop it up. We ended up using our coffee grinder, which worked just the same but took a little longer. The finished product was great and was a big hit at our Thanksgiving dinner!