Comida Kraft
Recipe Box

Spiced Pumpkin Cheesecake

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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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

Spiced Pumpkin Cheesecake is rated 4.533333333333333 out of 5 by 15.
  • 2016-07-29T09:20CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_13
  • loc_en_US, sid_62444, PRD, sort_relevancy
  • clientName_khcrm
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 5 out of 5 by from DELICIOUS! DELICIOUS! Mine cracked, but that's probably because I accidentally used an 8" instead of 9" pan. Oh well. I drizzled it with a few melted Kraft caramels and decorated with pecan halves to help cover up the cracks. I took it to a semi-formal work dinner and everyone loved it. Will definitely make again and again!!
Date published: 2012-10-30
Rated 4 out of 5 by from Certainly a hit, In my experience, cooling is important in cheesecake making. Certainly a hit, In my experience, cooling is important in cheesecake making. I bake the required time, turn oven off and leave for 1/2 an hour, open the door and leave 1/2 hour, set on counter 1 hour and into fridge for at least 4 hours. Am I obsessive? Probably so, but this is CHEESECAKE!
Date published: 2013-11-17
Rated 5 out of 5 by from Loved it. Loved it. I could see this replacing the pumpkin pie this Thanksgiving. The Gingersnap crust was a really nice compliment to the pumpkin flavor. Next time I'll spread Cool Whip over the top to cover the cracks and sprinkle with nutmeg.
Date published: 2012-10-06
Rated 5 out of 5 by from Fantastic recipe! Fantastic recipe!! I love pumpkin pie and this was even better than pie! Some reviews mentioned that something was 'missing' and I added a little salt as well as used the individual spices that are used in making pumpkin pie. Delish!
Date published: 2012-11-30
Rated 5 out of 5 by from Great recipe! Great recipe! I used 2 packages of 1/3 less fat cream cheese and 2 regular .... that made it less bad, right?.... Also added a caramel and pecan topping as soon as I took it out of the oven. Delicious! Got rave reviews from the fam!
Date published: 2012-11-25
Rated 2 out of 5 by from I didn't think it was horrible but it is not something I would make again. I didn't think it was horrible but it is not something I would make again. I think it needed a bit more sugar and spices. The crust was very good, but the cheesecake was bland. I love cheesecake, but this needs some tweaking.
Date published: 2012-12-07
  • 2016-07-29T09:20CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_13
  • loc_en_US, sid_62444, PRD, sort_relevancy
  • clientName_khcrm

K:43868v0 :62444

>