Spiced Pumpkin Cheesecake with NABISCO Grahams
- 12 lb.cheesecake batter, prepared
- 1 lb.plus 6 oz.NABISCO Graham Cracker Crumbs
- 8 oz.sugar
- 14 oz.butter, melted
- 2½ lb.cannedpumpkin
- 8 oz.egg yolks
- 2 tsp.ground cinnamon
- 1 tsp.ground ginger
- ½ tsp.ground allspice
- ½ tsp.ground cloves
- ½ tsp.ground nutmeg
- 1 tsp.salt
Nutrition per serving
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.