Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake
Spiced Pumpkin Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    gingersnaps (2 inch)

  • 1/4

    cup PLANTERS Pecan Halves

  • 4

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1

    cup sugar

  • 1

    can (15 oz.) pumpkin

  • 1

    Tbsp. pumpkin pie spice

  • 1

    tsp. vanilla

  • 4

    eggs

Directions

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.

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