Spiced Pumpkin Cheesecake

By jeaninemg

A gingery cookie crust and pumpkin pie flavors turn ordinary cheesecake into a festive autumn dessert. This recipe calls for canned pumpkin, which makes it quicker and easier to prepare, but check the tips section for ideas on how to use fresh pumpkin if you prefer.

Ingredients

• 38 NABISCO Ginger Snaps, finely crushed (about 1 1/2 cups)
• 1/4 cup(s) finely chopped PLANTERS Pecans
• 1/4 cup(s) butter or margarine, melted
• 4 package(s) (8 ounces each) PHILADELPHIA Cream Cheese, softened
• 1 cup(s) sugar
• 1 can(s) (15-ounce) pumpkin
• 1 tablespoon(s) pumpkin pie spice
• 1 teaspoon(s) vanilla
• 4 eggs

Details

Servings 16
Preparation time 15mins
Cooking time 15mins
Adapted from delish.com

Preparation

Step 1

Heat oven to 325 degrees F.

Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.