pumpkin-spiced cheesecake

Name: Pumpkin-spiced cheesecake
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 16
Ingredients: 1-1/2 cup(s) about 38 ginger snap cookies, finely crushed; 1/4 cup(s) finely chopped pecans; 1/4 cup(s) melted butter; 4 - 8 oz pkgs reduced fat cream cheese, softened; 1 cup(s) sugar; 1 - 15 oz can pumpkin; 1 tablespoon(s) pumpkin pie spice; 1 teaspoon(s) vanilla; 4 - eggs

(1 RATING)

43 Pinches

sherry monfils

worcester, MA

Updated on Sep 23, 2013

Thick, rich spiced up cheesecake? Yes!! Tastes just like fall should taste!Great pumkin flavor.

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prep time 20 Min

cook time 1 Hr 20 Min

method ---

yield 16 serving(s)

Ingredients

1-1/2 cup about 38 ginger snap cookies, finely crushed
1/4 cup finely chopped pecans
1/4 cup melted butter
4 - 8 oz pkgs reduced fat cream cheese, softened
1 cup sugar
1 - 15 oz can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 - eggs

How To Make pumpkin-spiced cheesecake

Step 1

Heat oven to 325. Spray a 9" springform pan w/ cooking spray. In medium bowl, mix cookie crumbs, nuts and melted butter. Press mix into bottom and up sides 1" on the sides of pan.

Step 2

In lg bowl, beat cream cheese and sugar until smooth. Add pumpkin, pumpkin pie spice and vanilla. Add eggs, 1 at a time. Mix well. Pour into pan.
Step 3

Bake 1 hr, 20 mins, or until center is almost set. Cool 15 mins. Loosen cake from pan. Cool some more, then remove rim. Refrigerate at least 4 hrs.
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