Spiced Pumpkin Cheesecake

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


Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter - -
graham cracker crumbs - -
sugar - -
butter, melted - -
canned pumpkin - -
egg yolks - -
ground cinnamon - -
ground ginger - -
ground allspice - -
ground cloves - -
ground nutmeg - -
salt - -


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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