Pumpkin Spice Cheesecake
Courtesy of Kraft Kitchens
Servings: 16
Prep Time: 30 Min.
Cook Time: 1 Hour 30 Min.
Chill Time: 4 Hours
Prep Time: 30 Min.
Cook Time: 1 Hour 30 Min.
Chill Time: 4 Hours
What you need:
* 24 gingersnaps (2 inch)
* 1/4 cup PLANTERS Pecan Halves
* 4 pkgs. (8 oz.) PHILADELPHIA Cream Cheese, softened
* 1 cup sugar
* 1 can (15 oz.) pumpkin
* 1 Tbsp. pumpkin pie spice
* 1 tsp. vanilla
* 4 eggs
* 1/4 cup PLANTERS Pecan Halves
* 4 pkgs. (8 oz.) PHILADELPHIA Cream Cheese, softened
* 1 cup sugar
* 1 can (15 oz.) pumpkin
* 1 Tbsp. pumpkin pie spice
* 1 tsp. vanilla
* 4 eggs
What to do:
1. HEAT oven to 325°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. 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.
4. 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.
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. 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.
4. 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.