Cinnamon-Pumpkin Cheesecake
Minutes Prep time: 30
Minutes Total time: 360
Servings: 12
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 360
Servings: 12
Difficulty: easy
2 cups crushed vanilla wafers
1/3 cup finely chopped pecans
3 tablespoons firmly packed brown sugar
1/3 cup Blue Bonnet®-stick, melted
2 pkgs (8 oz each) Neufchatel cheese, softened
1-1/2 cups granulated sugar
1 cup canned solid-pack pumpkin
1/2 cup reduced fat sour cream
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
4 eggs
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 87 mg | 9% |
Carbohydrate | 47 g | 16% |
Cholesterol | 100 mg | 33% |
Total Fat | 22 g | 34% |
Iron | 1 mg | 6% |
Calories | 409 kcal | 20% |
Sodium | 287 mg | 12% |
Protein | 7 g | 14% |
Saturated Fat | 8 g | 42% |
Sugars | 38 g | 4% |
Vitamin C | 1 mg | 2% |
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.
Cinnamon-Pumpkin Cheesecake