Spiced Pumpkin Cheesecake with NABISCO Grahams



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
  • 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

Calories520 Total fat39 gSaturated fat23 gTrans fat2 gCholesterol240 mgSodium460 mgCarbohydrate32 gDietary fiber1 gTotal Sugars23 gProtein9 gVitamin A100 %DVVitamin C2 %DVCalcium8 %DVIron6 %DV

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.


Serving suggestion

Cinnamon whipped cream

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