Pumpkin Spiced Cheesecake

Pumpkin Spiced Cheesecake Recipe

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trish wilson


love it...i can eat anything PUMPKIN


★★★★★ 1 vote

16 servings
15 Min
45 Min


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  • 38
    gingersnaps, finely crushed (about 1 1/2 cups)
  • 1/4 c
    finely chopped pecans
  • 1/4 c
    butter or margarine, melted
  • 4 pkg
    (8oz each) cream cheese, softened
  • 1 c
  • 1 can(s)
    15 oz pumpkin
  • 1 Tbsp
    pumpkin pie spice
  • 1 tsp
  • 4

How to Make Pumpkin Spiced Cheesecake


  1. Heat oven to 325.
  2. Mix crumbs, pecans and butter, press into bottom and 1 inch up the side of 9 inch springform pan.
  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.
  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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About Pumpkin Spiced Cheesecake

Course/Dish: Cakes

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