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Snappy Pumpkin Cheesecake Recipe

Snappy Pumpkin Cheesecake Recipe photo by Taste of Home

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I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. —Lisa Morman, Minot, North Dakota

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Snappy Pumpkin Cheesecake Recipe

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

Yield: 12 Servings

35 50 85

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/2 cup finely chopped pecans
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
GARNISH:
Whipped topping, optional
Additional gingersnap cookies, cut into wedges, 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; set aside.
In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack.
Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 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. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without garnish) equals 352 calories, 24 g fat (12 g saturated fat), 104 mg cholesterol, 279 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Snappy Pumpkin Cheesecake in Taste of Home August/September 2008, p33

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Snappy Pumpkin Cheesecake

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Reviewed on Nov. 17, 2012 by tabhugs

It was so awesome that when I was cooking it, it made my stomach growl in hunger

Reviewed on Feb. 13, 2012 by blhenn

I found this recipe several years ago on a different site and it's absolutly amazing. I love it for Thanksgiving!

Reviewed on Nov. 25, 2011 by Cassiopeia77

Excellent recipe. I live in the UK and it's pretty hard to get canned pumpkin here so instead I cook a butternut squash and then mash that up and add it once cooled. It's less fibrous than pumpkin so it works well.

Reviewed on Nov. 08, 2011 by sgillespie

I made this cheesecake for a friend's party. It went great, everyone loved it. I didn't have any leftovers to bring home to my husband. It was a very pretty cheesecake as well. It was very tasty.

Reviewed on Nov. 02, 2011 by DoubleDiamondDaisy

Made this cheesecake for our annual Pumpkin Carving Fest . It was a sure winner and will become part of our recipe collection for the holidays. Didn't have gingersnaps, so made it with graham crackers. Next time will try with gingersnaps. The swirl on top made it look so appetizing...and professional! Yum !

Reviewed on Oct. 12, 2011 by Jfoy757

It was my first time making a cheesecake period. It was a little challenging for me, but came out so good!! It was delicious.... A must for the holidays!