pumpkin spiced cheesecake

Name: Pumpkin Spiced Cheesecake
Prep time: 15 min
Cook time: 45 min
Yield: 16
Ingredients: 38 - gingersnaps, finely crushed (about 1 1/2 cups); 1/4 cup(s) finely chopped pecans; 1/4 cup(s) butter or margarine, melted; 4 package(s) (8oz each) cream cheese, softened; 1 cup(s) sugar; 1 can(s) 15 oz pumpkin; 1 tablespoon(s) pumpkin pie spice; 1 teaspoon(s) vanilla; 4 - eggs

(1 RATING)

40 Pinches

trish wilson

evansville, IN

Updated on Sep 20, 2011

love it...i can eat anything PUMPKIN

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prep time 15 Min

cook time 45 Min

method ---

yield 16 servings

Ingredients

38 - gingersnaps, finely crushed (about 1 1/2 cups)
1/4 cup finely chopped pecans
1/4 cup butter or margarine, melted
4 packages (8oz each) cream cheese, softened
1 cup sugar
1 can 15 oz pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 - eggs

How To Make pumpkin spiced cheesecake

Step 1

Heat oven to 325.

Step 2

Mix crumbs, pecans and butter, press into bottom and 1 inch up the side of 9 inch springform pan.
Step 3

Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended. Pour into crust.
Step 4

Bake 1 hr and 20 min to 1hr and 30 min. or until center is almostset. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours
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