Thursday, November 27, 2014

Secret Holiday Pie - Spiced Pumpkin Cheesecake Recipe Revealed!

 Traditional Holiday Spice Pumpkin Cheesecake Recipe

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What can be additionally soothing to the soul, tummy-filling and amiable than having a bit of cheesecake? These are only a portion of the reasons why I cherish cheesecake. Simply considering my holiday favorite cheesecake sets my mouth to watering for an enormous bit of the light, breezy sweet made with a succulent gingersnap crust and smooth rich filling, with a most loved fixing of pumpkin. So what's not to love about cheesecake? It can be consumed in whatever time of the day or night, it's not difficult to make.

What you need
38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup  finely chopped PLANTERS Pecans
1/4 cup  butter or margarine, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup  sugar
1 can  (15 oz.) pumpkin
1 Tbsp.  pumpkin pie spice
1 tsp.  vanilla
4  eggs
Make it 
HEAT oven to 325°F.
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.
Kraft kitchens tips
Enjoy a serving of this flavorful cheesecake on special occasions.
Garnish with PLANTERS Pecan Halves and a light sprinkling of ground nutmeg just before serving.
Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Pour filling into crust. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed.

What is your favorite pie for Thanksgiving?

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