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Pumpkin Cheesecake Deluxe

“I developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured. My family wished I had made two!” —Andrea Quiroz, Chicago, Illinois

12 ServingsPrep: 35 min. Bake: 1 hour + chilling

Ingredients

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil; securely wrap foil around pan. Place pecans in a
food processor; cover and process until ground. Add the gingersnaps,
brown sugar and butter; cover and pulse until blended. Press onto
the bottom and 2 in. up the sides of prepared pan; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat

2 of 2

Pumpkin Cheesecake Deluxe (continued)

Directions (continued)

in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on
low speed just until combined. Pour into crust. Place springform pan
in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and
top appears dull. Remove 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. Chill overnight. Remove sides of pan.
Garnish with whipped cream and pecan brittle if desired. Yield: 12
servings.

Nutrition Facts: 1 slice (calculated without optional garnishes) equals 548 calories, 38 g fat (20 g saturated fat), 162 mg cholesterol, 368 mg sodium, 46 g carbohydrate, 3 g fiber, 9 g protein.