Comida Kraft
Recipe Box

Spiced Pumpkin Cheesecake

(88) 77 Reviews
Prep Time
Total Time

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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 310
% Daily Value
Total fat 21g
Saturated fat 12g
Cholesterol 120mg
Sodium 300mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 6g
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

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  • mmusso |

    Love it. It is requested at the holidays

  • darrington01 |

    Delicious fall dessert with a great pumpkin flavor!

  • Sharbadd |

    Excellent !

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