"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." — PHILADELPHIA Cream Cheese
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NABISCO Ginger Snaps, finely crushed
finely chopped PLANTERS Pecans
butter or margarine, melted
4 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
1 (15 ounce) can
pumpkin pie spice
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.
Needed another cup of SUGAR. Not sweet enough!
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!
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.
Delish! I followed the recipe exactly as directed, except I used two pre-made graham cracker pie shells! One pie to serve and the other I gave as a gift! Thanks!
Smooth and creamy with the taste of pumpkin I love. A keeper for sure. Wouldn't change a thing.
I made this last Thanksgiving. I was so good and everyone was impressed that it was home made. I will make again this thanksgiving.
Made for Thanksgiving and it was wonderful. I did exchange the regular ginger snaps for gluten free ginger snaps. Next time will add a bit more pumpkin pie spice. All in all, it was excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA Spiced Pumpkin Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 209
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