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With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
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Nutritional Facts 1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home August/September 2007, p29
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Reviewed on Nov. 08, 2008 by Louisey1954
Reviewed on Nov. 07, 2008 by nascow
Re:Pumpkin Cheesecake DessertI read the comments and doing the water in the oven and I used a whole box of gingersnap cookies,using 1 stick of margarine, added 1/4 cup of sugar,in case I didn't like the syrup, and I used pumpkin pie spice and added a dash or two more, instead of the cinnamon. It turned out great! It is easy and very good. I might try it with just cinnamon, I like cinnamon and maple syrup together on french toast. This recipe is a keeper for me.Lori
Re:Pumpkin Cheesecake Dessert
I read the comments and doing the water in the oven and I used a whole box of gingersnap cookies,using 1 stick of margarine, added 1/4 cup of sugar,in case I didn't like the syrup, and I used pumpkin pie spice and added a dash or two more, instead of the cinnamon. It turned out great! It is easy and very good. I might try it with just cinnamon, I like cinnamon and maple syrup together on french toast. This recipe is a keeper for me.
Lori
Reviewed on Oct. 22, 2008 by mbtm2003
When baking a cheesecake, you might wish to place a baking dish filled halfway with water on your bottom oven rack. The water evaporates causing steam, and this will help prevent cracks in your cheesecake. Do keep an eye on the water level while baking your cheesecake; it may be necessary to add water to keep the level up as well as prevent your pan from burning or breaking if it is glass.
Reviewed on Oct. 21, 2008 by Kekoskee
This was so simple to make and we really enjoyed it. The only thing is that next time I want to use more gingersnap cookies for the base. I didn't put the maple syrup on because it was very rich just as it was. I topped it off with whipped cream.
Reviewed on Oct. 21, 2008 by Boscompb
My cheesecake cracked shortly after it came out of the oven. I made sure to run a knife around the sides 10 minutes after it left the oven. Is this a common problem?
Reviewed on Oct. 21, 2008 by chocolatecatlady
"Solid pack pumpkin" is the plain pumpkin, not pumpkin pie mix.
Reviewed on Oct. 21, 2008 by oeg1kallee
with the added cinnamon- I would think that it is not the pumpkin pie mix, but the pureed pumpkin...my guess anywayps- sounds wonderful! will try it on a church dessert this weekend
with the added cinnamon- I would think that it is not the pumpkin pie mix, but the pureed pumpkin...my guess anyway
ps- sounds wonderful! will try it on a church dessert this weekend
Reviewed on Oct. 21, 2008 by sunflower6769
I'm wondering if the can of pumkin is the plain pumpkin or the pumpkin pie type???
Reviewed on Oct. 21, 2008 by thatwench
My mom will love this!
Reviewed on Oct. 21, 2008 by jrnana
Yum! Can't wait to try this one!
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