The best delicious Spiced Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spiced Pumpkin Cheesecake recipe today!
Hello my friends, this Spiced Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Spiced Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Spiced Pumpkin Cheesecake.
What Makes This Spiced Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spiced Pumpkin Cheesecake.
Ready to make this Spiced Pumpkin Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 c Pecans
1 c Graham cracker crumbs
2 tb Sugar
5 tb Unsalted butter; melted
FILLING
4 pk (8 oz) cream cheese; room
-temp
1 1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1 cn (15 oz) solid pack pumpkin
3 lg Eggs
1 tb Vanilla extract
I am not a big baker as I have a husband who is rather talented in that
field. But my family all wanted very traditional Thanksgiving dishes (No
chiles in anything Chris!) and my culinary fingers were itching, so I
tackled desserts. This cheesecake recipe came from the Nov 97 Bon Appetit
and was excellent! Thought someone might need a Christmas dessert idea…
See my notes at the end.
For Crust: Preheat oven to 350 degrees F. Blend first 3 ingredients in
processor until nuts are finely chopped. Add butter; process until moist
crumbs form. Press onto bottom and 1 inch up sides of 9 inch diameter
springform pan with 2 3/4 inch high sides. Bake until lightly toasted,
about 10 minutes. Cool. Wrap outside of pan with double thickness of
heavy-duty foil.
For Filling: Using electric mixer, beat first 4 ingredients in large bowl
until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat
until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water
into roasting pan to come 1 inch up sides of springform pan. Bake cake
until top is golden and begins to crack and center is set, about 1 hour and
45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2
days ahead. Cover; keep chilled.)
My notes: I chopped the crust ingredients by hand with no problems. I used
Neufchatel cheese (low fat cream cheese) with no problems. As usual for me,
my hand with the spices is heavy. I like the flavors so I added a tad
extra.
Yields
1 Servings
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