Pumpkin Cheesecake

Pumpkin Cheesecake
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Preheat Oven to 325F

1.) Using Aluminum Foil Wrap the sides and bottom of Spring Form Pan, to reduce leaks in water bath. (Or see technique in post.)
2.) Add cookie crumbs and nuts to Twister Jar and secure lid. Select Speed 1 for 5 Seconds and press Pulse to stop.
3.) Add remaining crust ingredients to Jar and select Speed 1 for 7-10 Seconds, pressing Pulse to stop.
4.) Press Cr....

Category: desserts


2 C Gingersnap/Graham Crumbs (crust)
1/2 C Candied Pralines/Toasted Walnuts (crust)
1/4 C Butter, Melted (crust)
2 TBSP Water (crust)
2 TSP Ground Cinnamon (crust)
3/4 C Pumpkin Puree
3 Eggs
2 (8oz) Neufchatel Cream Cheese, Softened*****
1 (8oz) Fat Free Cream Cheese, Softened
1 C Granulated Sugar
1 TBSP Vanilla Extract
1/2 TSP Kosher or Sea Salt
1 1/2 TSP Pumpkin Pie Spice*****

*****For my variation substitute 1 8oz Philadelphia Kraft Indulgence White Chocolate, 1 8oz Pumpkin Spice Cream Cheese, 1/2 TSP Nutmeg


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Added 9 years ago by:
Momma Told Me Momma Told Me
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