Spiced Pumpkin Cheesecake

420 16 servings, 1 piece (120 g) each
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16 servings, 1 piece (120 g) each

Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Use pulsing action of food processor to process gingersnaps and nuts until finely crushed; press onto bottom 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 over crust.
  • Bake 1 hour 20 min. to 1 hour 30 min. or until centre is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

Serving Suggestion

Serve topped with thawed Cool Whip Whipped Topping.


  • 16 servings, 1 piece (120 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (120 g) each
Calories 320
% Daily Value
Total fat 22g
Saturated fat 13g
Cholesterol 125mg
Sodium 340mg
Carbohydrate 24g
Dietary fibre 1g
Sugars 19g
Protein 7g
Vitamin A 60 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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