Name: Spiced Pumpkin Cheesecake
Yield: 4 servings
Ingredients: 30 gingersnaps, finely crushed (about 1-1/2 cups); 1/4 cup finely chopped PLANTERS Pecans; 1/4 cup soft margarine, melted; 4 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened; 1/2 cup sugar; 1/2 cup SPLENDA No Calorie Sweetener, Granulated; 1 can (15 oz.) pumpkin; 1 Tbsp. pumpkin pie spice; 2 tsp. vanilla; 4 eggs

Servings: persons

30 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup finely chopped PLANTERS Pecans
1/4 cup soft margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 cup SPLENDA No Calorie Sweetener, Granulated
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
2 tsp. vanilla
4 eggs

1
Heat oven to 300F.
2
Mix crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
3
Beat cream cheese, sugar and SPLENDA Granulated Sweetener in large bowl with mixer until well blended.
4
Add pumpkin, 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
to 1 hour 20 min.
9
or until center is almost set.
10
Loosen cake from rim of pan; cool before removing rim.
11
Refrigerate 4 hours.

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.

Spiced Pumpkin Cheesecake

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