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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
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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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!
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