Cinnamon Pumpkin Cheesecake

Reddi-wip Cinnamon Pumpkin Cheesecake Recipes Recipe
12 servings (1 slice each)


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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 Whipped Light Cream, optional


1. 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.

2. 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.

3. Bake 1 hour 30 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; 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 Reddi-wip, if desired. Store leftover cheesecake in refrigerator.

Created date

October 2009