Pumpkin Spice Cheesecake

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prep time
10 mins
total time
240 mins
servings
Serves 12

what you need

 
 butter
 
 Philadelphia Light Brick Cream Cheese Spread
 
 sugar
 
 eggs
 
 pumpkin
 
 pecans
 
 nutmeg
 
 cinnamon
 
 cinnamon stick
 
 Cool Whip Whipped Topping

make it

  1. Pre-heat oven to 350°F. Combine 1-1/4 cups ginger crumbs with 1/4 cup melted butter. Press on bottom of 9-inch springform pan or 18 regular muffin tins.
  2. BEAT 3 pkg (250 g each) softened* Regular or Light Philadelphia Cream Cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Stir in 1 cup canned pumpkin purée, 1/2 cup toasted chopped pecans and a dash of nutmeg and cinnamon. Pour into crust.
  3. BAKE for 45 to 50 minutes or until centre is almost set. For muffins, bake 25 to 30 minutes. Cool completely, then refrigerate 3 hours or overnight. Garnish with Cool Whip Topping, toasted chopped pecans, cinnamon sticks and a dash of nutmeg.

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