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Spiced Pumpkin Cheesecake Recipe

Use either an 8-inch square pyrex baking pan, or 7 x 11 size, or 9 inch round spring form cheesecake pan. Makes 8-10 servings.



  • 1 1/2 cups ground gingersnaps (about 30 Nabisco Gingersnap Cookies)
  • 4 tablespoons melted butter
  • 1/2 cup sugar


  • 2 8-ounce packages cream cheese
  • 1/2 cup sugar
  • 1 cup canned pumpkin puree
  • 1 tablespoon Frontier Soups Autumn Pumpkin Soup Spice Mix
  • 1 teaspoon vanilla
  • 2 eggs

Pumpkin Cheesecake Recipe Directions:

  1. Heat oven to 325 degrees.
  2. In food processor grind cookies to a fine crumb.
  3. Drizzle in melted butter and sugar, process til moist and starts to clump.
  4. Press crumb mixture into bottom and slightly up the sides of pan.
  5. In medium bowl combine softened cream cheese and sugar, beat with electric mixer until smooth.
  6. Add pumpkin, spices, vanilla, and blend.
  7. Add eggs and blend thoroughly again.
  8. Pour into crust. Bake 55 minutes or until almost set, but slightly soft.
  9. Remove from oven, allow to cool, and refrigerate 4 hours or overnight.
  10. Cut in squares to serve, or remove from springform pan and cut in wedges. Serve with whipped cream.

This recipe may be doubled for a crowd using two pans or a large baking pan. May need to bake 5 minutes longer.