Comida Kraft
Recipe Box

Spiced Pumpkin Cheesecake

(3) 3 Reviews
Prep Time
Total Time

16 servings

Here's one of the better uses for a 9-inch springform pan: baking up a nutty gingersnap crust with a sweetened cream cheese and canned pumpkin filling.

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What You Need

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Make It

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  • Heat oven to 300°F.
  • Mix crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
  • Beat cream cheese, sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until well 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 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
SPLENDA is a trademark of McNeil Nutritionals, LLC.

How to Use Fresh Pumpkin

Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.


  • 16 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1-1/2 Starch
  • 1 Meat (L)
  • 1 Fat

Nutrition Bonus

Good news! Not only does this great-tasting cheesecake provide an excellent source of vitamin A from the pumpkin, but it's also rich in calcium from the fat free cream cheese. And as a bonus, you can feel good knowing it can fit into a healthful eating plan.

Nutritional Information

Serving Size 16 servings
Calories 210
% Daily Value
Total fat 7g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 520mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 15g
Protein 12g
Vitamin A 110 %DV
Vitamin C 2 %DV
Calcium 30 %DV
Iron 10 %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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  • Paula_92 |

    This recipe was AWEsome! So very good. We used an egg substitute for the eggs and all splenda. Will definitely be making again.

  • debricketts |

    This is delish If you are a pumpkin lover or not so much. My husband does not like pumpkin pie but liked this.

  • cathy_carter |

    I prefer this one at over BH&G Nov. issue because of the lower sugar content & lower cooking temperature. Thanks Kraft!