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CINNAMON-PUMPKIN CHEESECAKE

Active Time : 6 Hour 0 Minutes
Total Time : 6 Hour 0 Minutes
Serves : 12
INGREDIENTS
  • 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
DIRECTIONS

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.