Spiced Pumpkin Cheesecake Recipe

Spiced Pumpkin Cheesecake Recipe

I'm really jealous, my friends are starting to wear sweaters and turning there heat on and I'm sitting here in Florida, sweating. I turn my heat down and spray some spiced pumpkin scent and pretend. I'm starting to get into my fall baking and I really loved this Spiced Pumpkin Cheesecake recipe that I made last year for the blog so I wanted to share it again.

Cheesecake and tiramisu are my krytonite, I mean, my absolute favorite. Unfortunately, if it is there I will eat it!

So, because I'm trying to live a healthier life, I try to keep it for special occasions but sometimes Sunday dinner with the family IS a special day and the perfect time for a favorite dessert.

I first found this recipe from Kraft and I wanted to try it. I love all things pumpkin and it didn't disappoint and you can't go wrong with anything with PHILADELPHIA Cream Cheese in it! (I'll run a little extra for it 😉 )

This was a hit at Thanksgiving last year and I'm making again this year (but not waiting that long!).  I might even try my hand with a Tiramisu Cheesecake so if you have a great recipe please hit me up on Facebook and share!

Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.

Try these NUTELLA CHEESECAKE CUPS

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Spiced Pumpkin Cheesecake Recipe

Ingredients

• Spiced Pumpkin Cheesecake Recipe
• About
• Prep Time
• 30min.
• Total Time
• 7hr.
• Servings
• 16 servings
• What You Need
• 24 gingersnaps (2 inch)
• 1/4 cup PLANTERS 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

1. Make It
2. Heat oven to 325°F.
3. Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
4. 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.
5. 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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