Cinnamon-Pumpkin Cheesecake Recipe

ingredients

2 cups crushed vanilla wafers
1/3 cup finely chopped pecans
3 tablespoons firmly packed brown sugar
1/3 cup stick butter or margarine, melted
2 packages (8 ounce size) Neufchatel cheese
1 1/2 cup granulated sugar
1 cup solid pack pumpkin
1/2 cup light sour cream
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
4 eggs
whipped light cream, optional

directions

Preheat oven to 350 degrees F.

Mix crushed wafers, pecans, brown sugar and margarine 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 for 1 hour 30 minutes, or until center is almost set.

Run knife or metal spatula around rim of pan to loosen cake. Cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight.

Cut into slices to serve. Top each slice with whipped cream, if desired. Store leftover cheesecake in refrigerator.

nutrition data

Nutritional data has not been calculated yet.

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