All Recipes

Pumpkin Spice Cheesecake

Prep

15-30 mins

Total

7 HRS

Servings

16 Servings

Ingredients

24 

gingersnaps (2 inch)

1/4 cup

pecan halves

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup

sugar

1 can

(15 oz.) pumpkin

1 tbsp

pumpkin pie spice

1 tsp

vanilla

4 

eggs

Instructions

Step 1

Heat oven to 325°F.

Step 2

Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.

Step 3

Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4

Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

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