PHILADELPHIA Spiced Pumpkin Cheesecake

PHILADELPHIA Spiced Pumpkin Cheesecake

19 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    7 h 15 m
Recipe by  PHILADELPHIA Cream Cheese

“The flavors of autumn are used to create this perfect cheesecake for a cozy day. Fresh pumpkin can be substituted to bring out the freshest of flavors.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Heat oven to 325 degrees F
  2. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
  3. Beat cream cheese 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.
  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 4 hours.

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Reviews (19)

Rate This Recipe
Soridormi
75

Soridormi

I made this after I nixed the recipe out of a magazine in a doctor's office, and it came out fantastic, even when I forgot to dust the top with nutmeg. Hehe. Very flavorful, very rich and the gingersnap crust is a nice spicy balance to the sweetness of the cake. It didn't last long in my house, I think it was devoured in a day.

jrose
50

jrose

The only reason this is getting 4, not 5 five stars is because I had to make an alteration. I did not have gingersnaps so I used nilla wafers. I added 1 tsp pumpkin pie spice to the crumbs too. Everything else was made as written. Just perfect. This is a new fall favorite!

McKennacat
4

McKennacat

Great flavor; although it makes a lot more than filling for one cheesecake. I had enough to make two...I think my pie dish may have been a little shallow; so I made a second one. I added extra pumpkin spice though to give it a little more flavor.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 31.4 g
  • 10%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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