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This is the ultimate pumpkin dessert. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. —Sharon Skildum, Maple Grove, Minnesota
Originally published as Deluxe Pumpkin Cheesecake in Thanksgiving Recipe Cards 2009 , p65
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Reviewed on Nov. 24, 2011 by AEHulse
This was a great cheesecake and everyone loved it! It was easy to make, too.
Reviewed on Nov. 20, 2011 by kerrynjames
This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it.We used a 9-inch pie plate... next time, I'll lower the temperature a bit to get a more even finish. Thanks for the recipe!
This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it.
We used a 9-inch pie plate... next time, I'll lower the temperature a bit to get a more even finish. Thanks for the recipe!
Reviewed on Oct. 10, 2011 by SchoolgirlNana
I never cared for pumpkin cheesecake until I made this scrumptious cheesecake! It has become a must for our Thanksgiving holiday gatherings. The gingerbread crust, and marbled cheesecake filling make this as pleasing to the eye as to the taste. You won't go wrong to try this recipe for your holiday!
Reviewed on Aug. 11, 2011 by ChandiP
This is a great tasting treat. I only used three packages of cream cheese following a suggestion from the other review. It was a perfect combination of cheesecake and pumpkin. My husband and daughter loved it too. I loved the crust it was a perfect amount of crunch to ginger snap cookie.
Reviewed on Feb. 12, 2011 by adw742
This is an all time favorite of mine. People who have eaten this want it more than at the holidays. This is a great cheesecake !
Reviewed on Nov. 23, 2010 by beckihomecki
I made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. You only are using one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also I found this needed more baking time. I put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If I make this one again that's what I will do. But over all it was a nice cheesecake.
Reviewed on Nov. 23, 2010 by pagunning
I made this cheesecake for our annual church Thanksgiving potluck, and everyone loved it...it's light and creamy, very good light pumpkin taste. It's helpful to crush up the cookies and nuts in the food processor. pat g.
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