Spiced Pumpkin Cheesecake

Fluffy Spiced Pumpkin Cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.

Spiced Pumpkin Cheesecake

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 degrees F oven 1 hour 15 minutes or until center of cheesecake is almost set. Continue as directed.


  • 24 (2-inch) gingersnaps
  • 1/4 cup PLANTERS Pecan Halves
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup granulated sugar
  • 1 (15 ounce) can pumpkin
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 eggs


  1. Heat oven to 325 degrees F.
  2. Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until blended.
  4. Add pumpkin, spice and vanilla extract; mix well.
  5. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  6. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set.
  7. Loosen cake from rim of pan; cool before removing rim.
  8. Refrigerate cheesecake for 4 hours.

Prep: 30 min | Total: 7 hr | Yield: 16 servings

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 used with permission from: Kraft Heinz Company

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