Comida Kraft
Recipe Box

Candied Pumpkin-Topped Cheesecake

(3) 2 Reviews
Prep Time
Total Time

16 servings

With candied cubes of fresh pumpkin atop a creamy, spicy cheesecake, this is a pumpkin dessert for true pumpkin lovers.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix wafer crumbs and butter until blended; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile, place whole cloves and anise seed on 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Carefully remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan. Bring to boil; simmer 20 min. or until pumpkin is tender and evenly coated with syrup, stirring occasionally. Cool completely.
  • Remove cinnamon sticks from pumpkin mixture just before serving. Spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.

How to Prepare in 13x9-inch Pan

To bake cheesecake in a 13x9-inch pan instead, prepare as directed except reduce the baking time to 40 min. or until center is almost set.


Prepare using PHILADELPHIA Neufchatel Cheese.

If You Don't Have Cheesecloth

If you don't have cheesecloth, you can use a small paper coffee filter to make the pouch instead.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 400
% Daily Value
Total fat 27g
Saturated fat 16g
Cholesterol 140mg
Sodium 300mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 28g
Protein 6g
Vitamin A 50 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Diana12191224 |

  • CarpeDiemLise |

    I have not made this recipe yet, but I am wondering if I can substitute regular brown sugar, along with ground spices. If so, what would you recommend for measurements?

  • mmddlove |

    it looks great my husband loves pumpkin, I am making this soon!