spiced pumpkin cheesecake

Name: Spiced Pumpkin Cheesecake
Prep time: 15 min
Cook time: 1 h 25 min
Yield: 8
Ingredients: 38 - nibisco ginger snaps,finely crushed; 1/4 cup(s) finely chopped planters pecans; 1/4 cup(s) butter, melted; 4 package(s) pkg.(8oz each) cream cheese,softened; 1 cup(s) sugar; 1 can(s) pumpkin; 1 tablespoon(s) pumpkin pie spice; 1 teaspoon(s) vanilla extract; 4 - eggs; 1 cup(s) cool whip; 1/2 teaspoon(s) ground nutmeg

(1 RATING)

40 Pinches

annie Melton

Bruce, MS

Updated on Dec 5, 2010

This looks as good as it looks.

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prep time 15 Min

cook time 1 Hr 25 Min

method ---

yield 8 serving(s)

Ingredients

38 - nibisco ginger snaps,finely crushed
1/4 cup finely chopped planters pecans
1/4 cup butter, melted
4 packages pkg.(8oz each) cream cheese,softened
1 cup sugar
1 can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
4 - eggs
1 cup cool whip
1/2 teaspoon ground nutmeg

How To Make spiced pumpkin cheesecake

Step 1

Heat oven to 325 degrees.Mix crumbs nuts and butter;press onto bottom and 1 inch up sides of 9 inch springform pan.Beat cream cheese and sugar with mixer until blended.Add pumpkin,spice and vanilla.mix well.Add eggs one at a time,mixing after each just until blended.Pour into crust.Bake 1 hour 20 minutes to 1 hour 30 minutes,or until center is almost set.Loosen cake from rim of pan,cool before removing rim.Refrigerate 4 hours.Serve with dollop of cool whip and dusting of nutmeg.
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