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Spiced Pumpkin Cheesecake
- Prep Time -
- Cook Time -
- Serves 16
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 1/2 cups finely crushed NABISCO Ginger Snaps
- 1/4 cup finely chopped PLANTERS Pecans
- 1/4 cup butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup mashed cooked fresh pumpkin
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 eggs
Nutrition Info
Per Serving
- Calories: 328 kcal
- Carbohydrates: 16 g
- Dietary Fiber: 0 g
- Fat: 26 g
- Protein: 6 g
- Sugars: 14 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 325 degrees F if using silver 9-inch springform pan (or to 300 degrees F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.
- Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
- Bake 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Yield: 16 servings
3. Still Hungry?
Notes:
Size It Up
Enjoy a serving of this rich and indulgent treat on special occasions.
How To Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in sealable freezer-weight plastic bags.
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A new classic
somekindafatigue - December 4, 2007 12:47:13 PM PSTThis cheesecake is perfect for those who love both pumpkin pie and cheesecake. I made it with canned pumpkin instead of fresh and allspice instead of pumpkin pie spice but it didn\'t seem to make any difference. It\'s very rich and creamy with the right amount of spice and pumpkin. Utterly delectable. I\'ll be making it again for Christmas!
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Mm and eh.
heartbeat0124 - November 18, 2007 01:20:44 PM PSTokay so you know when you put the food in your mouth and its so great and the best thing youve ever had, well its pretty good, at firts is so great! and after a few more bites it gets kind of gross. not really gross exactly but not good.. its just ok but its good if you reaallyy like pumpkin so go for it if you love a mixture of pumpkin pie and cheesecake.of course thats the name :)
6 of 25 found this review helpful.
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