Spiced Pumpkin Cheesecake
By á-830
Rate this recipe
0/5
(0 Votes)
Ingredients
- 38 ginger snaps, finely crushed
- 1/4 cup finely chopped pecans
- 1/4 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
- 1/2 tsp. ground nutmeg
Details
Servings 16
Preparation
Step 1
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.
You'll also love
- CABBAGE PATCH SOUP 0/5 (0 Votes)
- Creamed Spinach from Lawry's Prime... 0/5 (0 Votes)
- Zucchini-Artichoke Casserole 0/5 (0 Votes)
- Cream Cheese Filled Pumpkin Roll 0/5 (0 Votes)
Review this recipe