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pumpkin-spiced cheesecake

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

Thick, rich spiced up cheesecake? Yes!! Tastes just like fall should taste!Great pumkin flavor.

(1 rating)
yield 16 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min

Ingredients For pumpkin-spiced cheesecake

  • 1-1/2 c
    about 38 ginger snap cookies, finely crushed
  • 1/4 c
    finely chopped pecans
  • 1/4 c
    melted butter
  • 4
    8 oz pkgs reduced fat cream cheese, softened
  • 1 c
    sugar
  • 1
    15 oz can pumpkin
  • 1 Tbsp
    pumpkin pie spice
  • 1 tsp
    vanilla
  • 4
    eggs

How To Make pumpkin-spiced cheesecake

  • 1
    Heat oven to 325. Spray a 9" springform pan w/ cooking spray. In medium bowl, mix cookie crumbs, nuts and melted butter. Press mix into bottom and up sides 1" on the sides of pan.
  • 2
    In lg bowl, beat cream cheese and sugar until smooth. Add pumpkin, pumpkin pie spice and vanilla. Add eggs, 1 at a time. Mix well. Pour into pan.
  • 3
    Bake 1 hr, 20 mins, or until center is almost set. Cool 15 mins. Loosen cake from pan. Cool some more, then remove rim. Refrigerate at least 4 hrs.
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