"Want to make a dessert for the pumpkin lovers? Try this Candied Pumpkin-Topped Cheesecake. It's got candied cubes of fresh pumpkin atop a creamy, spicy cheesecake. Pumpkin-topped cheesecake will bring the 'Wow'-factor!..."
INGREDIENTS
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40 vanilla wafers, finely crushed (about 1-1/3 cups)
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1/4 cup butter, melted
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4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
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3/4 cup granulated sugar
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1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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1 tsp. ground Mexican cinnamon (canela)
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1/2 tsp. ground cloves
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4 eggs
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1 tsp. whole cloves (about 15)
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1 tsp. anise seed
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2 cups water
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8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
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2 cinnamon sticks
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3 cups chopped fresh pumpkin (1/2-inch pieces)