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Candied Pumpkin-Topped Cheesecake
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Candied Pumpkin-Topped Cheesecake

6 Hours 35 Minutes
25 Min Prep
6 Hr 35 Min Cook
Want to make a dessert for the pumpkin lovers? Try this Candied Pumpkin-Topped Cheesecake. It's got candied cubes of fresh pumpkin atop a creamy, spicy cheesecake. Pumpkin-topped cheesecake will bring the 'Wow'-factor!
What You Need
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16 servings
Original recipe yields 16 servings
40 vanilla wafers, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. ground Mexican cinnamon (canela)
1/2 tsp. ground cloves
4 eggs
1 tsp. whole cloves (about 15)
1 tsp. anise seed
2 cups water
8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
2 cinnamon sticks
3 cups chopped fresh pumpkin (1/2-inch pieces)
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Let's Make It
1
Heat oven to 325ºF.
2
Mix wafer crumbs and butter until blended; press onto bottom of 9-inch springform pan.
3
Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5
Meanwhile, place whole cloves and anise seed on 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Carefully remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan. Bring to boil; simmer 20 min. or until pumpkin is tender and evenly coated with syrup, stirring occasionally. Cool completely.
6
Remove cinnamon sticks from pumpkin mixture just before serving. Spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.
Kitchen Tips
How to Prepare in 13x9-inch Pan
To bake cheesecake in a 13x9-inch pan instead, prepare as directed except reduce the baking time to 40 min. or until center is almost set.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
If You Don't Have Cheesecloth
If you don't have cheesecloth, you can use a small paper coffee filter to make the pouch instead.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 28g
36%
Saturated Fat 16g
80%
Trans Fat 1g
Cholesterol 130mg
43%
Sodium 300mg
13%
Total Carbohydrates 34g
12%
Dietary Fibers 0g
Sugars 29g
58%
Protein 6g
12%
Vitamin A
90%
Vitamin C
2%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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