Pumpkin-spiced cheesecake

Pumpkin-spiced Cheesecake

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sherry monfils

By
@smonfils

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
20 Min
Cook:
1 Hr 20 Min

Ingredients

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

How to Make Pumpkin-spiced cheesecake

Step-by-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.
  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.
  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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About Pumpkin-spiced cheesecake

Course/Dish: Cakes
Hashtag: #Pumpkin-spiced




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