Recipes and Cooking Pumpkin Spice Cheesecake with Sugared Pepitas Be the first to rate & review! What's better than pumpkin pie? Pumpkin cheesecake! This easy pumpkin spice recipe is great for impressing guests or sharing at a fall party. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Bake Time: 1 hrs 15 mins Cool Time: 2 hrs Total Time: 30 mins Servings: 16 Jump to Nutrition Facts Ingredients ¼ cup sugar ¼ cup butter, softened ½ cup all-purpose flour ½ cup crushed shortbread cookies 4 8 ounce packages cream cheese, softened 1 ½ cup sugar 1 15 ounce can pumpkin 4 eggs 2 teaspoon ground cinnamon 2 teaspoon vanilla 1 ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon ground cloves Sugared Pepitas Sugared Pepitas ⅓ cup sugar 2 tablespoon water 1 cup raw pepitas 1 tablespoon sugar ¼ teaspoon salt Directions Preheat oven to 350°F. Wrap a double layer of foil around the bottom and outside of an ungreased 9-inch springform pan to form a watertight seal; set aside. For crust, in a small mixing bowl combine the 1/4 cup sugar and the butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Add flour and crushed cookies; beat until combined. Press mixture onto the bottom of the prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool on a wire rack. For filling, in a large mixing bowl combine cream cheese and the 1-1/2 cups sugar. Beat on medium-high speed until mixture is fluffy. Add pumpkin, eggs, cinnamon, vanilla, ginger, nutmeg, allspice, and cloves; beat on low speed just until combined. Pour into crust-lined pan, spreading evenly. Place the foil-wrapped pan in a large roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of the springform pan. Bake for 1-1/4 to 1-1/2 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Carefully remove springform pan from water. Remove foil from pan. Cool completely in pan on wire rack (about 2 hours). Cover and chill cheesecake overnight. Prepare Sugared Pepitas; set aside. Using a small sharp knife, loosen cheesecake from sides of pan. Remove sides of pan. Sprinkle pepitas over cheesecake. Sugared Pepitas Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a small saucepan combine 1/3 cup sugar and water. Cook and stir over medium-high heat until sugar dissolves; remove from heat. Let mixture cool. In a medium bowl combine pepitas with cooled sugar mixture; toss well to combine. Spread in prepared baking pan. Sprinkle with 1 tablespoon sugar and salt. Bake for 15 to 20 minutes or until light brown and crisp, stirring twice. Let cool on baking sheet. Makes 2 cups. Rate it Print Nutrition Facts (per serving) 393 Calories 27g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 393 % Daily Value * Total Fat 27g 35% Saturated Fat 14g 70% Cholesterol 123mg 41% Sodium 256mg 11% Total Carbohydrate 34g 12% Total Sugars 27g Protein 7g Vitamin C 1.2mg 6% Calcium 80.8mg 6% Iron 1.6mg 9% Potassium 202mg 4% Folate, total 28.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.