Fresh Pumpkin Spiced Cheesecake Recipe

Name: Fresh Pumpkin Spiced Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 38 gingersnaps, finely crushed (about 1-1/2 cups); 1/4 cup finely chopped PLANTERS Walnuts; 1/4 cup 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

Servings: persons

38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup finely chopped PLANTERS Walnuts
1/4 cup 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

1
Heat oven to 325F.
2
Combine cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
3
Beat cream cheese, sugar and flour in large bowl with mixer until blended.
4
Add sour cream, pumpkin, pumpkin pie spice and vanilla; mix well.
5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
6
Pour into crust.
7
Bake 1 hour 15 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.

2023

kcal

Calories

109

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 38 gingersnaps, finely crushed (about 1-1/2 cups), 1/4 cup finely chopped PLANTERS Walnuts, 1/4 cup butter or margarine, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Fresh Pumpkin Spiced 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.

That's it — enjoy your meal!

Fresh Pumpkin Spiced Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions