Spiced Pumpkin Cheesecake

Name: Spiced Pumpkin Cheesecake
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 1
Cuisine: Global
Ingredients: 425 grams can pumpkin; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 24 gingersnaps (2 inch); 59 milliliters PLANTERS Pecan Halves; 1 Tbsp pumpkin pie spice; 237 milliliters sugar; 1 teaspoon vanilla

Spiced Pumpkin Cheesecake requires roughly 7 hours from start to finish. One portion of this dish contains approximately 93g of protein, 364g of fat, and a total of 5174 calories. This recipe serves 1. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up pumpkin pie spice, philadelphia cream cheese, planters pecan halves, and a few other things to make it today. com.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.

Ingredients you will need

Gingersnap Cookies

Nuts

Equipment you will use

Food Processor

Springform Pan

Beat cream cheese and sugar in large bowl with mixer until blended.

Ingredients you will need

Cream Cheese

Sugar

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Blender

Bowl

Add pumpkin, spice and vanilla; mix well.

Ingredients you will need

Pumpkin

Vanilla

Add eggs, 1 at a time, mixing on low speed after each just until blended.

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Egg

Pour over crust.

Ingredients you will need

Crust

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 cheesecake 4 hours.

Equipment you will use

Oven

Frying Pan