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Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake Recipe photo by Taste of Home

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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

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Deluxe Pumpkin Cheesecake Recipe

Prep: 35 min. Bake: 50 min. + chilling

Yield: 12 Servings

35 50 85

Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
4 eggs
2 teaspoons vanilla extract
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
GARNISH:
Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low speed just until combined.
Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.

Originally published as Deluxe Pumpkin Cheesecake in Thanksgiving Recipe Cards 2009 , p65

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Deluxe Pumpkin Cheesecake

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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 :)

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