Spiced Pumpkin Cheesecake

Name: Spiced Pumpkin Cheesecake
Prep time: 15 min
Total time: 395 min
Yield: 16
Ingredients: 30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups); ¼ cup pecans; ¼ cup butter or margarine, melted; 4 pkg. Neufchatel cheese, softened; 1 cup sugar; 1 can pumpkin; 1 Tbsp. pumpkin pie spice; 2 tsp. vanilla; 4 eggs

A showstopper dessert like this pumpkin cheesecake is a great ending to the best holiday dinner! The homemade ginger snap crust makes this extra special.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

30 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
¼ cup finely chopped pecans
¼ cup butter or margarine, melted
4 pkg. (8 oz. each) Neufchatel cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
4 eggs

Directions

Heat oven to 300°F.

Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

Beat Neufchatel 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.

Bake 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Size-Wise
Allow yourself both the time and attention to savor the flavor of this creamy pumpkin cheesecake.
Special Extra
Top with a few pecan halves and a light sprinkling of pumpkin pie spice.
How to Use Fresh Pumpkin
Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the Neufchatel and sugar, and adding 1 container (8 oz.) sour cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.