Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake Recipe by Kraftfoods.com

Prep Time: 45 min Total time: 6 hr Makes: 16 servings What You Need 1-1/2 cups finely crushed NABISCO Ginger Snaps (about 38 cookies) 1/4 cup finely chopped PLANTERS Pecans 1/4 cup (1/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 Tbsp. flour 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream 1 cup mashed cooked fresh pumpkin 1 Tbsp. pumpkin pie spice 1 tsp. vanilla 4 eggs Make It PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan. BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Kraft Kitchens Tips Size-Wise Enjoy a serving of this rich and indulgent treat on special occasions. How to Cook Fresh Pumpkin Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in sealable freezer-weight plastic bags. Cooking Know-How Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.