Deluxe Pumpkin Cheesecake Recipe

Reviewed on Jan. 18, 2013 by Positivenergy04

I would use a 10" pan next time.......too much for a 9". I had too cook an additional 20 minutes to get it to set correctly. I also use graham cracker crust because I didn't have ginger snaps on hand.

Reviewed on Jan. 11, 2013 by susancornell

DELICIOUS!!!! I made this at Thanksgiving and even my VERY picky grandfather LOVED it! This recipe is a lot of work, but well worth the effort. I did modify the recipe a bit based on previous comments and changed the ratio of pumpkin to cream cheese so that the pumpkin flavor was stronger.

Reviewed on Dec. 29, 2012 by kathyss

Very creamy ! Just right balance of Ginger Snap taste to pumpkin .

Reviewed on Dec. 27, 2012 by JB33

My sister made this cheesecake (I sent her the recipe) and it turned out SO yummy! She reserved some of the gingersnaps and crumbled them over the top upon serving (under the whipped cream). Definitely one of our new favorites :)

Reviewed on Dec. 26, 2012 by shannonkgr

Tasted great, but was not cooked! I cooked it for the full 65 minutes and it looked done, but the next day when we cut into it for xmas it was still liquid in the middle. I did exactly what the directions said for time, temp, and ingredients. Maybe the size of the pan is the key? going to 10" pan or even cutting down to 3 packs of cream cheese instead of 4. Not sure, but I would love to try again. Everyone loved it anyway.

Reviewed on Nov. 24, 2012 by GFGrandma

I made this incredibly yummy cheesecake to bring along to our family Thanksgiving dinner and made it gluten free so that I could have dessert too! Used Pamela's Ginger Mini Snapz and pecans for the crust and followed one comment and used a 10-inch springform pan. It was probably the prettiest and most delicious cheesecake I've ever made. Just put the whipped cream and gingersnap cookie crumbs on the top and it was perfect!

Reviewed on Nov. 22, 2012 by saw-whet

Beautiful and delicious, a top notch recipe. This turned out well using a 10 inch springform pan. A very pretty cheesecake, especially with the suggested garnishes.

Reviewed on Nov. 20, 2012 by tmcdonald

I made this for our church supper and have been asked to make it for Thanksgiving too. Love how rich and creamy it is.

Reviewed on Nov. 15, 2012 by Tishscook

We really enjoyed this cheesecake. I have made it three times in less then a month for different events and everyone raves about it. The only thing I changed was the crust. My husband didn't care for the ginger snaps, he felt they were to strong of a taste. So I switched to a regular graham cracker crust and he loves it.

Reviewed on Nov. 14, 2012 by alex0jewels

i first made the recipe fully but the pumpkin needed to be mix into it more but everyone loved the cheesecake part ( not the pumpkin) well are not always big on pumpkin so now i make this cheesecake but without the pumpkin and i use a store bought graham cracker crust and i make it for any big thing and it is always the star! this is by far the best cheesecake ever, well without the pumpkin :)

Reviewed on Nov. 04, 2012 by tmyers

I made this today for a family get together and everyone raved! I added cinnamon whipped cream (LOVED) and drizzled caramel (like this pic). EXCELLENT! This will be my go-to pumpkin cheesecake from now on!

Reviewed on Oct. 30, 2012 by dadsGurL

I made this recipe 2 days ago and its gone! Working on the second one...It was awesome, whole family loved it :):)

Reviewed on Sep. 27, 2012 by betsie_n

Who doesn't love cheesecake and who doesn't love pumpkin? Natural fit!

Readers may also enjoy using easy homemade pumpkin puree instead of canned: http://cookingripe.wordpress.com/2012/09/26/homemade-pumpkin-puree/

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!

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.