Pumpkin Spice Cheesecake Recipe

Name: Pumpkin Spice Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter; Philadelphia Light Brick Cream Cheese Spread; sugar; eggs; pumpkin; pecans; nutmeg; cinnamon; cinnamon stick; Cool Whip Whipped Topping

Servings: persons

1
Pre-heat oven to 350F.
2
Combine 1-1/4 cups ginger crumbs with 1/4 cup melted butter.
3
Press on bottom of 9-inch springform pan or 18 regular muffin tins.
4
BEAT 3 pkg (250 g each) softened* Regular or Light Philadelphia Cream Cheese and 3/4 cup sugar until smooth.
5
Add 3 eggs, one at a time, and mix until just blended.
6
Stir in 1 cup canned pumpkin puree, 1/2 cup toasted chopped pecans and a dash of nutmeg and cinnamon.
7
Pour into crust.
8
BAKE for 45 to 50 minutes or until centre is almost set.
9
For muffins, bake 25 to 30 minutes.
10
Cool completely, then refrigerate 3 hours or overnight.
11
Garnish with Cool Whip Topping, toasted chopped pecans, cinnamon sticks and a dash of nutmeg.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: butter, Philadelphia Light Brick Cream Cheese Spread, sugar, eggs, and more.

Yes, Pumpkin Spice 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.

Pumpkin Spice Cheesecake

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