September 9

Spiced Pumpkin Cheesecake Recipe


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19409Spiced 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.



Spiced Pumpkin Cheesecake Recipe

Spiced Pumpkin Cheesecake Recipe


  • 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


  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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Looking for more Cheesecake? Try these NO-BAKE REESES CHEESECAKE CUPS



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