Pumpkin Cheesecake Deluxe Recipe

 Pumpkin Cheesecake Deluxe Recipe Pumpkin Cheesecake Deluxe Recipe photo by Taste of Home Rating 5

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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 Recipe

Pumpkin Cheesecake Deluxe

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(1-10) of 11 reviews

Reviewed on Nov. 24, 2012 by chilipower

Made this recipe for Thanksgiving. After reading the reviews I was worried about baking it long enough. After 75 minutes, when I tapped the cake, it still jiggled more than an inch in diameter in the center. I took it out anyway and hoped that it would set in the fridge. When I served it, the very center was still not set but the rest of the cake was delish!!! The family thought it was a smashing success.... Has a wonderful creamy, pumpkin flavor. Perfect blend between cheesecake and pumpkin pie.

Reviewed on Oct. 21, 2012 by Cooking Meme

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one. Very delicious!

Reviewed on Oct. 21, 2012 by Cooking Meme

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one.

Reviewed on Oct. 21, 2012 by Cooking Meme

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one.

Reviewed on Oct. 21, 2012 by Cooking Meme

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one.

Reviewed on Sep. 19, 2012 by licatinodm

OMG this is 15 points on Weight Watchers! I will probably still make it for Thanksgiving! LOL

Reviewed on Sep. 01, 2012 by cookinama

I made this for a Halloween costume party. It was absolutely delicious. I used a spray decorator with a stencil to decorate the top. It was wonderful !

Reviewed on Dec. 02, 2011 by dmcmichen

This pumpkin cheesecake and brittle was a big hit at our family dinner!

Reviewed on Nov. 26, 2011 by dminkus

Wonderful flavor!... Unfortunately when I made mine...followed all the directions to the tee and it never baked in the center, so after I had already cut into it I baked it again and it tasted great! This method will keep the cake from craking and my crust didn't get burnt (which i was worried about) even with being baked twice. Definitely leave it in longer if it seems way to giggly!

Reviewed on Nov. 26, 2011 by manuahs

This cheesecake is AMAZING! It was the hit of our thanskgiving dessert table. I will definently be making this again.

 
 

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