Candied Pumpkin-Topped Cheesecake Recipe

Name: Candied Pumpkin-Topped Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 vanilla wafers, finely crushed (about 1-1/3 cups); 1/4 cup butter, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 3/4 cup granulated sugar; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 tsp. ground Mexican cinnamon (canela); 1/2 tsp. ground cloves; 4 eggs; 1 tsp. whole cloves (about 15); 1 tsp. anise seed; 2 cups water; 8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped; 2 cinnamon sticks; 3 cups chopped fresh pumpkin (1/2-inch pieces)

Servings: persons

40 vanilla wafers, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. ground Mexican cinnamon (canela)
1/2 tsp. ground cloves
4 eggs
1 tsp. whole cloves (about 15)
1 tsp. anise seed
2 cups water
8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
2 cinnamon sticks
3 cups chopped fresh pumpkin (1/2-inch pieces)

1
Heat oven to 325 degrees F.
2
Mix wafer crumbs and butter until blended; press onto bottom of 9-inch springform pan.
3
Beat cream cheese and granulated sugar in large bowl with mixer until blended.
4
Add sour cream, ground cinnamon and ground cloves; mix well.
5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
6
Pour over crust.
7
Bake 1 hour 10 min.
8
or until center is almost set.
9
Run knife around rim of pan to loosen cake; cool before removing rim.
10
Refrigerate cheesecake 4 hours.
11
Meanwhile, place whole cloves and anise seed on 5-inch-square piece of cheesecloth; tie closed with kitchen string.
12
Place in medium saucepan.
13
Add water, piloncillo and cinnamon sticks; bring to boil.
14
Simmer on medium-low heat 40 min., stirring occasionally.
15
Carefully remove and discard cheesecloth pouch.
16
Add pumpkin to water remaining in saucepan.
17
Bring to boil; simmer 20 min.
18
or until pumpkin is tender and evenly coated with syrup, stirring occasionally.
19
Cool completely.
20
Remove cinnamon sticks from pumpkin mixture just before serving.
21
Spoon pumpkin mixture over cheesecake.
22
Garnish with cinnamon sticks.

4196

kcal

Calories

101

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 40 vanilla wafers, finely crushed (about 1-1/3 cups), 1/4 cup butter, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 3/4 cup granulated sugar, and more.

Yes, Candied Pumpkin-Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candied Pumpkin-Topped Cheesecake

How did you like this recipe?

Frequently Asked Questions