Cinnamon Pumpkin Cheesecake Recipe

Name: Cinnamon Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed vanilla wafers; 1/3 cup finely chopped pecans; 3 tablespoons firmly packed brown sugar; 1/3 cup Blue Bonnet(R)-stick, melted; 2 pkgs (8 oz each) Neufchatel cheese, softened; 1 1/2 cups granulated sugar; 1 cup canned solid-pack pumpkin; 1/2 cup reduced fat sour cream; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 4 eggs; Reddi-wip(R) Original Whipped Light Cream, optional

Servings: persons

2 cups crushed vanilla wafers
1/3 cup finely chopped pecans
3 tablespoons firmly packed brown sugar
1/3 cup Blue Bonnet(R)-stick, melted
2 pkgs (8 oz each) Neufchatel cheese, softened
1 1/2 cups granulated sugar
1 cup canned solid-pack pumpkin
1/2 cup reduced fat sour cream
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
4 eggs
Reddi-wip(R) Original Whipped Light Cream, optional

1
Preheat oven to 350u00b0F. Mix crushed wafers, pecans, brown sugar and Blue Bonnet in medium bowl; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
2
Beat Neufchatel cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream, cinnamon and ginger; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
3
Bake 1 hour 30 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with Reddi-wip, if desired. Store leftover cheesecake in refrigerator.

1345

kcal

Calories

Fat

107

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.

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

You need 12 ingredients. The key ingredients include: 2 cups crushed vanilla wafers, 1/3 cup finely chopped pecans, 3 tablespoons firmly packed brown sugar, 1/3 cup Blue Bonnet(R)-stick, melted, and more.

Yes, Cinnamon Pumpkin 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.

Cinnamon Pumpkin Cheesecake

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