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Cinnamon-Pumpkin Cheesecake

Active Time: 6 Hour 0 Minutes

Total Time: 6 Hour 0 Minutes

Serves: 12

INGREDIENTS

Cinnamon-Pumpkin Cheesecake

DIRECTIONS

  • Preheat oven to 350°F. Mix crushed wafers, pecans, brown sugar and Blue Bonnet in medium bowl; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
  • Beat Neufchatel cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream, cinnamon and ginger; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
  • Bake 1 hour 30 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with a serving of Reddi-wip just before serving. Store leftover cheesecake in refrigerator.

NUTRITIONAL INFORMATION

Serving Size: 12 servings (1 slice each)
  • Calories 409kcal -
  • Total Fat 22g -
  • Saturated Fat 8g -
  • Cholesterol 100mg -
  • Sodium 287mg -
  • Carbohydrates 47g -
  • Fiber 1g -
  • Protein 7g -