Image: Pumpkin spice cheesecake - clipartpanda.com
Prep Time: 30min. Total Time: 7hr. Servings: 16 servings
Serve up a fall twist (especially now that Halloween is right around the corner) on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn with this recipe from kraftrecipes.com! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Ingredients:
24 gingersnaps (2 inch)
1/4 cup PLANTERS Pecan Halves
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
Instructions:
Preheat oven to 325°F.
Crust:
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed.
Press onto bottom of 9-inch springform pan.
Filling:
Beat cream cheese and sugar in large bowl with mixer until blended.
Add pumpkin, spice and vanilla; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over 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 cheesecake 4 hours.
Prep Time: 30min. Total Time: 7hr. Servings: 16 servings
Serve up a fall twist (especially now that Halloween is right around the corner) on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn with this recipe from kraftrecipes.com! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Ingredients:
24 gingersnaps (2 inch)
1/4 cup PLANTERS Pecan Halves
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
Instructions:
Preheat oven to 325°F.
Crust:
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed.
Press onto bottom of 9-inch springform pan.
Filling:
Beat cream cheese and sugar in large bowl with mixer until blended.
Add pumpkin, spice and vanilla; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over 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 cheesecake 4 hours.