Monday, October 8, 2007

Spiced Pumpkin Cheesecake



Perfect for a dinner party and sure to get rave reviews. Try sprinkling some nutmeg on the top before baking to give it a little extra flavor. You might need to bake it a little longer than the recipe calls for to make sure it sets well.

1-1/2 cups finely crushed NABISCO Ginger Snaps (about 38 cookies)
1/4 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) 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


PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

1 comment:

Anonymous said...

I made this recipe recently for Thanksgiving...it did not turn out great...the crust was soggy, so I was wondering if that had to do with not baking it (the crust)10mins like most of the other recipes?? Just curious...