Spiced Pumpkin Cheesecake Recipe

Spiced Pumpkin Cheesecake Recipe

  • 1 1/2 cups finely crushed NABISCO Ginger Snaps
  • 1/4 cup finely chopped PLANTERS Pecans
  • 1/4 cup butter or margarine, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup mashed cooked fresh pumpkin
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 4 eggs
  1. Preheat oven to 325 degrees F if using silver 9-inch springform pan (or to 300 degrees F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.
  2. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
  3. Bake 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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