Comida Kraft
Recipe Box

Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake is rated 4.6103896103896105 out of 5 by 77.
Prep Time
30
min.
Total Time
7
hr.
Servings

16 servings

Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.

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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.

How to 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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 310
Total fat 21g
Saturated fat 12g
Cholesterol 120mg
Sodium 300mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 100 %DV
Vitamin C 2 %DV
Calcium 6 %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

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 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 5 out of 5 by from This recipe was a hit at Thanksgiving! This recipe was a hit at Thanksgiving! I too a little bit of the pumpkin filling and added cocoa powder, mixed it together to add to the top of the cheesecakes filling for a marbled effect. It turned out great. The family loved it and my mom who is experienced like P. Deen really loved it. We are down South so sweet potato is king, but this is a good way to incorporate pumpkin into Southern cooking. Suggest tasting filling as you mix. You can add more sugar, flavoring, or spices as needed.
Date published: 2013-01-08
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 3 out of 5 by from I feel bad rating this recipe without making it but there was a question that i wanted to answer. I feel bad rating this recipe without making it but there was a question that i wanted to answer. Sweetlyours- i can not say anything about splenda b/c I hate the stuff but I make the chocolate oreo cheesecake recipe from this site which is very similar and I usually use 2packs of Neufchatel cream cheese and 2 packs of the full fat stuff and no one notices. I am guessing if u used all neufchatel it would still be good.
Date published: 2010-11-18
Rated 5 out of 5 by from Made it in place of pumpkin pie for Xmas. Made it in place of pumpkin pie for Xmas. Outstanding!! My "9-inch" pan is really 9.5 inches diameter, and I think it's an absolute minimum size for the bowlful of batter that this recipe yields. It filled my 2.5-inch high pan to within 1/2 inch of the top. Next time I will either use the next larger size pan or reduce the recipe to 3 bricks of cream cheese and the other ingredients commensurately.
Date published: 2005-12-26
Rated 2 out of 5 by from I made this for Thanksgiving and was very dissapointed. I made this for Thanksgiving and was very dissapointed. Not enough spice pumpkin flavor and after following the recipe to the letter and taking the cake out of the oven at exactly 1 hr. 10 min. the crust (which we were looling forward to trying) was burned. Maybe a little more butter needed. I would recommend a graham cracker bottom and more pumpkin spice. Tasted like plain cheesecake.
Date published: 2010-12-01
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
  • 2016-09-28T10:54CST
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