PHILADELPHIA Spiced Pumpkin Cheesecake Recipe - Allrecipes.com
PHILADELPHIA Spiced Pumpkin Cheesecake Recipe
  • READY IN 7+ hrs

PHILADELPHIA Spiced Pumpkin Cheesecake

Recipe by  

"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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Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    7 hrs 15 mins

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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Footnotes

  • Kraft Kitchens Tips
  • Variation Using Fresh Pumpkin: To prepare cheesecake with fresh pumpkin, substitute 1 cup mashed cooked fresh pumpkin for the 1 can (15 oz.) pumpkin. Prepare crust and batter as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Bake at 325 degrees F for 1 hour and 15 min. or until center is almost set. Continue as directed.
  • How to Test Cheesecake Doneness: To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
  • How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2011

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.

 
Most Helpful Critical Review
Nov 29, 2011

Needed another cup of SUGAR. Not sweet enough!

 
Sep 21, 2011

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!

 
Nov 21, 2011

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.

 
Dec 11, 2011

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!

 
Nov 22, 2011

Smooth and creamy with the taste of pumpkin I love. A keeper for sure. Wouldn't change a thing.

 
Nov 14, 2011

I made this last Thanksgiving. I was so good and everyone was impressed that it was home made. I will make again this thanksgiving.

 
Nov 26, 2011

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!

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 431 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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