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Spiced Pumpkin Cheesecake


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  • 38 Nabisco Ginger Snaps, finely crushed
  • 1/4 cup finely chopped Planters Pecas
  • 1/4 cup butter, melted
  • 4 pkg. (8oz each) Philadelphia Cream Cheese, softened
  • 1 cup sugar
  • 1 can (15 oz) pumpkin
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup thawed Cook Whip Whipped Topping
  • 1/2 tsp ground nutmeg


Servings 16


Step 1

Heat oven to 325.

Mix crumbs, nuts and butter; press onto bottom and 1" up side of 9" springform 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 into crust.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set.

Loosen cake from rim of pan of pan; cool before removing rim.

Refrigerate 4 hours.

Serve with a dollop of Cook Whip and a dusting of nutmeg.

Prep time 15 minutes.


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