My oldest son’s girlfriend loves pumpkin pie and loves cheesecake. It was her birthday earlier this week. He wanted to make her a pumpkin pie. I wanted to try something different – pumpkin cheesecake. I found a recipe for Pumpkin Cheesecake on the Kraft site. I made a couple of minor changes – I used different spices and I didn’t use nuts or cloves. It’s really good. Check it out.
- 38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/4 cup butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 can (15 oz.) pumpkin
- 1/2 tbsp. ginger
- 1/2 tbsp cinnamon
- 1 tsp. vanilla
- 4 eggs
HEAT oven to 325°F.
MIX crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with mixer until 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.
BAKE 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.