Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.
Prep Time 30 min | Total Time 7 hr | 16 servings
Enjoy a serving of this flavorful cheesecake on special occasions.
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 tablespoons flour with the cream cheese, and 1 container (8 ounces) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Pour filling over crust. Bake in 325 degree F oven 1 hour 15 minutes or until center of cheesecake is almost set. Continue as directed.
Nutritional Information Serving Size 16 servings Amount per serving: Calories 310
% Daily Value Total fat 21g Saturated fat 12g Cholesterol 120mg Sodium 300mg Carbohydrate 25g Dietary fiber 1g Sugars 19g Protein 6g
Vitamin A 100% DV Vitamin C 2% DV Calcium 6% DV Iron 6% DV
Recipe and photo credit (used with permission): kraftrecipes.com