Spiced Pumpkin Cheesecake with NABISCO Grahams

Spiced Pumpkin Cheesecake with NABISCO Grahams

INGREDIENTS

48 servings or 4 cheesecakes, 12 servings each

  • 12 lb. cheesecake batter, prepared
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 oz. butter, melted
  • 2-1/2 lb. canned pumpkin
  • 8 oz. egg yolks
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 tsp. salt

Nutrition per serving

  • Calories

    520

  • Total fat

    39 g

  • Saturated fat

    23 g

  • Trans fat

    2 g

  • Cholesterol

    240 mg

  • Sodium

    460 mg

  • Carbohydrate

    32 g

  • Dietary fiber

    1 g

  • Sugars

    23 g

  • Protein

    9 g

  • Vitamin A

    100 %DV

  • Vitamin C

    2 %DV

  • Calcium

    8 %DV

  • Iron

    6 %DV

DIRECTIONS

Let cheesecake batter stand at room temperature 1 hour.

Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.

Bake in 325ºF standard oven 10 min. Cool.

Combine remaining ingredients in large bowl. Add cheesecake batter; mix well. Pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)

Bake 1 hour 50 min. to 2 hours or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Tips

Serving suggestion

  • Cinnamon whipped cream