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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BeaDag

posted:12/5/2008

I was so happy to have found a sweet potato pie recipe that was good. We loved it, and will make it again.

buxombrunette66

posted:12/17/2007

My boyfriend made this for his first visit to my family's house for Thanksgiving!!!! We added indiviual spices such as cinnamon, ginger, nutmeg, and allspice. Also, we omitted the pecans from the crust. I think we baked it a bit too long because the top cracked quite a bit. We solved that problem by "icing" the top with Cool Whip and then taking some caramel ice cream topping and drizzling over it. Everyone at our Thanksgiving celebration loved it!!!!! Girls, you better find a man who loves to cook.....and show him kraftfoods.com!!!

DarethJ

posted:12/8/2007

My dad who loves cheesecake was reluctant about the pumpkin part, but he loved it so much he almost ate the whole thing. It was delicious .I made it for Thanksgiving dinner and I'm sure this will be request again and again. And simple to make as well.

dufferdodle

posted:10/31/2007

very good

zilwiggy

posted:10/9/2007

The crust makes this cheesecake! WONDERFUL!!!!!

madsmama

posted:3/17/2007

Excellent! Made for a dinner party & got rave reviews. I also didn't put nuts in the crust & I sprinkled some nutmeg on the top before baking to give it a little extra flavor. I used a 10" pan and could have baked a little longer because it was not quite as set as it should be.

living_insanity

posted:10/22/2006

This cheesecake tasted a lot like pumpkin and has been a hit already! I used a small can of pumpkin puree and measured out 1 cup, and I also skipped putting nuts in the crust.

lunabear1

posted:10/10/2006

made it for my family they loved it my sister and cousin was fighting over who got to take it home.

Ruberta2

posted:9/24/2006

It was ok but sort of bland. Tastes more like regular old cheesecake than pumkin spice cheesecake, it needed a little more pumpkin and maybe less cream cheese. It came out too thick!! I would make it again but would try different things with it and see how it turns out.

kelbs477

posted:9/14/2006

This was a great treat. I really like the pumpkin cheesecake instead of regular pumpkin pie. It seemed to take some of the kick of the spice that you get from regular pumpkin pie away. I made it twice in 3 days for 2 different parties.