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.
