Spiced Pumpkin Cheesecake (Bon Appétit Magazine)

Total Time
2hrs 15mins
Prep 30 mins
Cook 1 hr 45 mins

This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!

Ingredients Nutrition

Directions

  1. Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
  2. Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
  3. Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).
Most Helpful

5 5

This was delicious! It was so creamy, and has a definite pumpkin pie taste! I did take the liberty of adding more spices though by using the spices listed in another recipe I was going to make (2 tsp cinnamon, 1 tsp. nutmeg), because the recipe seemed light on spices. I chose your recipe because of the crust and the lower calorie count (yes- there are pumpkin cheesecake recipes out there with more calories! :-) ) I am so glad I chose your recipe, and will be making this again!