Pumpkin Spice Cheesecake - Kraft Recipes Top
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Pumpkin Spice Cheesecake

Prep Time
30
min.
Total Time
7
hr.
Servings

16 servings

Serve fluffy Pumpkin Spice Cheesecake this Thanksgiving! This delicious Pumpkin Spice Cheesecake will be your family's new favorite pie recipe.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom 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 over 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.

Size Wise

Enjoy a serving of this flavorful cheesecake on special occasions.

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 over crust. Bake in 325ºF oven 1 hour 15 min. or until center of cheesecake is almost set. Continue as directed.

Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 330
Total fat 23g
Saturated fat 12g
Cholesterol 110mg
Sodium 310mg
Carbohydrate 26g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 160 %DV
Vitamin C 2 %DV
Calcium 4 %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.

Ratings & Reviews

Rated 5 out of 5 by from WOW ! WOW !!! This is one of if not the best Cheesecake recipe I have had the pleasure of making and eating. My family loved it !! If you try it make sure to let all the water drain from your cooked pumpkin before putting it in.It does take more time to make because of having to prepare the Pumkin but it is definately worth it. I am allergic to pecans so I split the recipe in half ( 2 pkg. of cream cheese instead of four etc.) instead of the springform pan I poured it into a ready made graham cracker crust then followed the rest of the recipe as normal. It was wonderful, Enjoy !!
Date published: 2003-11-08
Rated 5 out of 5 by from My husband came across this recipe in the December issue of Martha Stewart Living. My husband came across this recipe in the December issue of Martha Stewart Living. I made it for a retirement party at work. I was very pleased with the results. I got many compliments and requests for the recipe. It was a hit at Thanksgiving as well. The crust is a perfect compliment to the creamy, rich pumpkin filling. I will be making this again. I recommend that you use a stand mixer, and a large bowl when mixing the filling.
Date published: 2011-11-28
Rated 5 out of 5 by from I made this for one of my three desserts that I to bring to the family Christmas dinner. I made this for one of my three desserts that I to bring to the family Christmas dinner. I was told this is a keeper and it has been added to the list of traditional dishes for Christmas and Thanksgiving. There are about 45-50 in my immediate family, with 5 generations, and this was the only dessert of about 10-12 different ones, that was finished with everybody talking about it.
Date published: 2004-12-26
Rated 5 out of 5 by from This cheesecake is awesome! This cheesecake is awesome! I made it for Thanksgiving insteaad of Pecan Pie and Pumpkin pie. It was very easy to make and it tastes divine!
Date published: 2010-11-26
Rated 5 out of 5 by from this is my new son in laws favorite cheesecake for thanksgiving dinner. this is my new son in laws favorite cheesecake for thanksgiving dinner. he has even called and asked me to make one for just him. i love it.
Date published: 2006-08-03
Rated 4 out of 5 by from I changed the recipe and used instead of ginger snaps. I changed the recipe and used instead of ginger snaps. I had honey flavor garham crackers instead. Since didn't have ginger snaps
Date published: 2004-12-15
Rated 5 out of 5 by from My boyfriend made this for his first visit to my family's house for Thanksgiving! 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!!!
Date published: 2007-12-17
Rated 3 out of 5 by from I thought the cheesecake was a little dry and the crust was a little too thick. I thought the cheesecake was a little dry and the crust was a little too thick. I probably won't make this recipe again.
Date published: 2010-12-10
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