ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon Pumpkin Cheesecake

Yield 12 servings (1 slice each)


  • 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

How to Make It

  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.

    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 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.