Live Music from the North Pole!

Makes 12 servings




Fragrant with cinnamon and ginger, this creamy pumpkin cheesecake is simply the essence of autumn.


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 Dairy Whipped Topping



1.Preheat oven to 350 degrees. 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 cheesecake; 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 a serving of REDDI-WIP just before serving. Store leftover cheesecake in refrigerator.


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