PHILADELPHIA Spiced Pumpkin Cheesecake

By cprzybyl

Ingredients

• 38 NABISCO Ginger Snaps, finely crushed
• 1/4 cup finely chopped PLANTERS Pecans
• 1/4 cup butter or margarine, melted
• 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 (15 ounce) can pumpkin
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 4 eggs

Details

Servings 16
Adapted from allrecipes.com

Preparation

Step 1

Heat oven to 325 degrees 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 well 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 4 hours.

Footnotes

Kraft Kitchens Tips
Variation Using Fresh Pumpkin: To prepare cheesecake with fresh pumpkin, substitute 1 cup mashed cooked fresh pumpkin for the 1 can (15 oz.) pumpkin. Prepare crust and batter as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Bake at 325 degrees F for 1 hour and 15 min. or until center is almost set. Continue as directed.
How to Test Cheesecake Doneness: To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.