PUMPKIN SPICED CHEESECAKE

Pumpkin Spiced Cheesecake image

Combine mashed cooked fresh pumpkin, pumpkin pie spice and cream cheese for a wonderful Pumpkin Spiced Cheesecake. This nutty, gingersnap-crusted Pumpkin Spiced Cheesecake recipe is perfect for fall or around the holidays. Switch up your regular cheesecake for this sweet option.

Provided by My Food and Family

Categories Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 11

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Ingredients

38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup finely chopped walnuts
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup mashed cooked fresh pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

Steps:

Heat oven to 325°F.
Combine cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream, pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g