Spiced Pumpkin Cheesecake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 38 - Nabisco Ginger Snaps, finely crushed
  • 1/4 cups - finely chopped Planters pecans
  • 1/4 cups - butter, melted
  • 4 packages - 8 oz. Philadelphia cream cheese, softened
  • 1 cups - sugar
  • 1 cans - 15 oz. pumpkin
  • 1 tablespoons - pumpkin pie spice
  • 1 teaspoons - vanilla
  • 4 - eggs
  • 1 cups - thawed Cool Whip whipped topping
  • 1/2 teaspoons - ground nutmeg
  • Directions:

    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 with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended.

    Pour into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim.

    Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.

    Brief Description

    Pumpkin cheesecake baked in a crust made of ginger snaps and pecans.

    Main Ingredient:

    pumpkin

    Category:  Desserts

    Cuisine:  Southern

    Prep Time: 25 min
    Cook Time: 1 hour(s) 30 min

    Source

    Kraft magazine

    Posted By:

    MarySue

    Posted On:

    May 7, 2020

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