Spiced Pumpkin Cheesecake

This pumpkin cheesecake recipe looks & sounds delicious…and easy to make!  It may just be on my Thanksgiving menu!

Spiced Pumpkin Cheesecake via Kraft

38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/4 cup finely chopped PLANTERS Pecans

1/4 cup butter or margarine, melted

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

HEAT oven to 325°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

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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

Comments

  1. Amy @ Yard to Fork says:

    I just made this! I made a few modifications so it was gluten-free. It turned out really yummy – you should definitely try it! Here's a link to how I made mine: http://yardtofork.wordpress.com/2010/10/17/gluten-free-pumpkin-cheesecake/

  2. Caroline @ The Feminist Housewife says:

    I am going to try this!!! I want to make a pumpkin cheesecake for Thanksgiving.

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  1. […] Spiced Pumpkin Cheesecake – mother in law made this one year and it was divine. // Filed Under: autumn, Birthday-Adult, blue, Feature, neutrals, Tabletop, Thanksgiving, Vintage-Inspired […]

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