Spiced Pumpkin Cheesecake

Add this spiced pumpkin cheesecake to your Thanksgiving dessert menu.

spiced pumpkin cheesecake slice

Spiced Pumpkin Cheesecake 

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

1/4 cup finely chopped Pecans

1/4 cup butter or margarine, melted

4 pkg. (8 oz. each) 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 spring form 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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  1. I just made this! I made a few modifications so it was gluten-free. It turned out really yummy – you should definitely try it!

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

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