Spiced Pumpkin Cheesecake Recipe

Name: Spiced Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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.

1578

kcal

Calories

Fat

170

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

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.
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 10 ingredients. The key ingredients include: 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, and more.

Yes, Spiced 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.

That's it — enjoy your meal!

Spiced Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions