Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake
48 servings or 4 cheesecakes, 12 servings each


Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 12 lb. 4 tubs
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
butter, melted 14 oz. 1-3/4 cups
canned pumpkin 2.5 lb. 5-1/3 cups
egg yolks 8 oz. 8 each
ground cinnamon - 2 tsp.
ground ginger - 1 tsp.
ground allspice - 1/2 tsp.
ground cloves - 1/2 tsp.
ground nutmeg - 1/2 tsp.
salt - 1 tsp.


LET cheesecake batter stand at room temperature 1 hour.

MIX graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool.

COMBINE remaining ingredients in large bowl. Add cheesecake batter; mix well. Pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)

BAKE 1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Top each serving with a dollop of whipped topping and a dusting of cinnamon.
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