Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 38

    ginger snaps, finely crushed

  • ¼

    cup finely chopped pecans

  • ¼

    cup butter, melted

  • 4

    pkg (8oz each) cream cheese, softened

  • 1

    cup sugar

  • 1

    can (15 oz) pumpkin

  • 1

    Tbsp. pumpkin pie spice

  • 1

    tsp. vanilla

  • 4

    eggs

  • 1

    cup thawed Cool Whip whipped topping

  • ½

    tsp. ground nutmeg

Directions

Heat oven to 325 degrees. 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 into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosed cake from rim of pan; cool before serving. Serve with a dollop of cool whip and a dusting of nutmeg.


Nutrition

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