Spiced Pumpkin Cheesecake
By á-8420
Rate this recipe
4.4/5
(56 Votes)
Ingredients
- 38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/4 cup finely chopped PLANTERS Pecans
- 1/4 cup butter or margarine, melted
- 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
Details
Preparation
Step 1
HEAT oven to 325°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 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 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.
You'll also love
- Bacony Potato Salad 4.6/5 (39 Votes)
- Flat Belly - Creamy Broccoli Soup 4.7/5 (40 Votes)
- Butternut Squash Soup 4.5/5 (51 Votes)
- Zucchini, Squash, Onion & Cheese... 4/5 (98 Votes)
- Bite Size Pumpkin Funnel Cake... 4.5/5 (48 Votes)
Review this recipe