Spiced Pumpkin Cheesecake


  • 24 ginger snaps (2 inch)
  • 1/4 cup pecan halves
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 (15 oz) can pumpkin
  • 1 tbs pumpkin pie spice
  • 4 eggs
  •  Pre-heat the oven to 325 degrees.
  • Using the pulsing action of a food processor to process gingersnaps and nuts until finely crushed, then press onto the bottom of a 6 inch spring form pan.
  • Beat cream cheese and sugar in a large bowl with an mixer until well blended.
  • Add pumpkin, spice and vanilla, mix well.
  • Add eggs, 1 at a time, mixing on low speed after each, just until well blended, then pour over crust.
  • Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until center s almost set.
  • Loosen cake from rim of pan and cool before removing rim.
  • Refrigerate for 4 hours before serving.

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