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Spiced Pumpkin Cheesecake


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  • Makes 16 servings
  • 38 Nabisco Ginger Snaps, finely crushed
  • ¼ cup finely chopped pecans
  • ¼ cup butter, melted
  • 4 pkg. cream cheese, softened
  • 1 cup sugar
  • 1 can (15 oz.) pumpkin
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 4 eggs
  • 1 cup of cool whip
  • ½ tsp. ground nutmeg



Step 1

Heat oven to 325. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch spring form pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour onto 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. Serve with cool whip and a dusting of nutmeg.

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