Pumpkin Spice Cheesecake
Prep
15-30 mins
Total
7 HRS
Servings
16 Servings
Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Ingredients
24
gingersnaps (2 inch)
1/4
cup
pecan halves
4
pkg
(8 oz. each) PHILADELPHIA Original Cream Cheese Spread, softened
1
cup
sugar
1
can
(15 oz.) pumpkin
1
tbsp
pumpkin pie spice
1
tsp
vanilla
4
eggs
Philadelphia
Original Cream Cheese Spread
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.
