Recipe Details

Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

Courtesy of Kraft Kitchens 16 Servings • 30 Min. Prep Time • 1 Hour 30 Min. Cook Time • 4 Hours Chill Time
Ingredients
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

Directions:

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.