HEAT oven to 325 degrees F.
MIX crumbs, nuts
and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese
and sugar in large bowl
with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Enjoy a serving of this flavorful cheesecake on special occasions.
How to Use Fresh Pumpkin:
Garnish with PLANTERS Pecan Halves and a light sprinkling of ground nutmeg just before serving.
How to Test Cheesecake Doneness:
Substitute 1 cup
mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour
with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Pour filling into crust. Bake at 325 degrees F for 1 hour and 15 min. or until center is almost set. Continue as directed.
How to Soften Cream Cheese:
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
cal. (kcal) 410,
Fat, total (g) 29,
chol. (mg) 130,
sat. fat (g) 17,
carb. (g) 31,
fiber (g) 1,
sugar (g) 20,
pro. (g) 7,
vit. A (IU) 1701,
sodium (mg) 410,
calcium (mg) 81,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet