Spiced Pumpkin Cheesecake
Courtesy of PHILADELPHIAŽ Cream Cheese
Servings: 16
Prep Time: 15 Min.
Cook Time: 80 Min.
Chill Time: 4 Hrs.
Prep Time: 15 Min.
Cook Time: 80 Min.
Chill Time: 4 Hrs.
What you need:
* 38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 c.)
* 1/4 c. finely chopped PLANTERS Pecans
* 1/4 c. butter or margarine, melted
* 4 pkg. (8-oz. each) PHILADELPHIA Cream Cheese, softened
* 1 c. sugar
* 1 can (15 oz.) pumpkin
* 1 Tbsp. pumpkin pie spice
* 1 tsp. vanilla
* 4 eggs
* 1/4 c. finely chopped PLANTERS Pecans
* 1/4 c. butter or margarine, melted
* 4 pkg. (8-oz. each) PHILADELPHIA Cream Cheese, softened
* 1 c. sugar
* 1 can (15 oz.) pumpkin
* 1 Tbsp. pumpkin pie spice
* 1 tsp. vanilla
* 4 eggs
What to do:
1. HEAT oven to 325°F
2. MIX crumbs, nuts and butter; press onto bottom and 1-in. up side of 9-in. spring form pan.
3. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
4. BAKE 1 hr. 20 min. to 1 hr. 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hrs.
2. MIX crumbs, nuts and butter; press onto bottom and 1-in. up side of 9-in. spring form pan.
3. BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
4. BAKE 1 hr. 20 min. to 1 hr. 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hrs.