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Pumpkin Cheesecake Deluxe Recipe

Pumpkin Cheesecake Deluxe Recipe photo by Taste of Home

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“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

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Pumpkin Cheesecake Deluxe Recipe

Prep: 35 min. Bake: 1 hour + chilling

Yield: 12 Servings

35 60 95

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 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.

Nutritional 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.

Originally published as Pumpkin Cheesecake Deluxe in Taste of Home October/November 2008, p41

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Reviews for Pumpkin Cheesecake Deluxe

Pumpkin Cheesecake Deluxe

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Reviewed on Jan. 11, 2011 by coneil222

My family didn't care for the crust and felt the spice combination wasn't their liking.

Reviewed on Nov. 30, 2010 by Denise14

Absolutely love this cheesecake! Didn't have a springform pan so ended up making 2 nine-inch pie pan sized cheesecakes but is fantastic. Love the flavor and it was a hit with all at our house for Thanksgiving. I'm adding it to my box of favorite recipes to be made again, also thinking it will become a new Thanksgiving tradition. Thanks for sharing!

Reviewed on Nov. 25, 2010 by tiffy08

Do you bake the crust first? Because when I made it I didn't bake the crust and I just put everything together. It was super good!! I give this a 5 star :)

Reviewed on Nov. 24, 2010 by NativeGirl

I have made this numerous times and each times it gets raves! I love it and would make it again for the heck of it because it's easy!

Reviewed on Nov. 11, 2010 by McLiza

By the way, I give it 5 stars!

Reviewed on Nov. 11, 2010 by McLiza

I have to bake it for about 90 minutes, maybe bit more, but after that it turns out amazing. Making it tonight for the second time in a week!

Reviewed on Oct. 18, 2009 by chevyyvonne

Didn't find recipe for pecan brittle

Reviewed on Nov. 23, 2008 by jtspbrk

I have tried this 2 times and cannot get the middle to set, any advice?

Reviewed on Oct. 15, 2008 by beryl518

I made this for a special celebration dinner. It was awesome-and easy to make. Best of all-no cracks!!!! I even made the pecan brittle to decorate it with the whipped cream. Lots of compliments and lots of requests for the recipe. (The pecan brittle I had to hide from my husband so there was some for the cheesecake.) Thanks for a great recipe.