Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.

16

servings

30 MINS

PREP

7 HRS 0 MINS

You'll need:

Philadelphia Original Cream Cheese
Philadelphia Original Cream Cheese
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Ingredients

  • 24 gingersnaps (2 inch)

  • 1/4 cup pecan halves

  • 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

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 2 Tbsp (31g).
16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Size Wise
Enjoy a serving of this flavorful cheesecake on special occasions.
Tip 2
How to Use Fresh Pumpkin
Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese, and 1 container (8 oz.) BREAKSTONE'S OR sour cream with the pumpkin. Pour filling over crust. Bake in 325ºF oven 1 hour 15 min. or until center of cheesecake is almost set. Continue as directed.
Tip 3
How to
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.

Directions

  1. Heat oven to 325°F.
  2. Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
  3. 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 over crust.
  4. 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.
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