Comida Kraft
Recipe Box

Harvest-Time Pumpkin Cheesecake

Prep Time
Total Time

16 servings

It's harvest time, and the dessert-makin' is easy! Pretty much anything with the words pumpkin and cheesecake in it will wow the crowd.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
  • Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
  • Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.


Prepare using PHILADELPHIA Neufchatel Cheese.


Substitute combined 1 Tbsp. each ground cinnamon and ground nutmeg for the pumpkin pie spice.

How to Bake in a Dark Nonstick Pan

Reduce oven temperature to 325°F if using a dark nonstick springform pan instead of a silver springform pan.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 330
Total fat 23g
Saturated fat 13g
Cholesterol 110mg
Sodium 240mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 20g
Protein 5g
% Daily Value
Vitamin A 100 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 8 %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.

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