Combine mashed cooked fresh pumpkin, pumpkin pie spice and cream cheese for a wonderful Pumpkin Spiced Cheesecake. This nutty, gingersnap-crusted Pumpkin Spiced Cheesecake recipe is perfect for fall or around the holidays. Switch up your regular cheesecake for this sweet option.
Combine cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream, pumpkin, pumpkin pie 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 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
This perfectly spiced cheesecake is suited for a special occasion. Balance out your choices throughout the day so you can enjoy a slice.
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.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 31g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.