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Spiced Pumpkin Cheesecake Recipe

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This recipe for Spiced Pumpkin Cheesecake is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
38 Nabisco Ginger Snaps, finely crushed
1/4 cup finely chopped Planters Pecans
1/4 cup butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
1 cup thawed Cool Whip Whipped Topping
1/2 tsp. ground nutmeg
Directions:
Directions:
Heat oven to 325 degrees F. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan; cool
before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and dusting of nutmeg.
Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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