Contest-Winning Pumpkin Cheesecake Dessert Recipe
Contest-Winning Pumpkin Cheesecake Dessert Recipe photo by Taste of Home

Contest-Winning Pumpkin Cheesecake Dessert Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling
MAKES: 24 servings


  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional

Nutritional Facts

1 piece (calculated without syrup): 143 calories, 7g fat (4g saturated fat), 60mg cholesterol, 122mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 3g protein


  1. In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13-in. x 9-in. baking dish; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
  3. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home August/September 2007, p29

Reviews for Contest-Winning Pumpkin Cheesecake Dessert

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Reviewed Mar. 2, 2015

"My cheesecake recipes are really tough to get 5 stars. I LOVE CHEESECAKE!! This was pretty good though, especially one that you can cook in a 13 x 9 pan!?!"

Reviewed Aug. 17, 2014

"A keeper !! for years I have been passing the recipe around, everybody loves it. I omit the maple syrup. : )"

Reviewed Oct. 7, 2013

"I made this last night after seeing it on Facebook. I have to say I was underwhelmed by it. Even though I added more cinnamon and a little allspice and nutmeg, it just tasted bland to me. My hubby liked it though."

Reviewed Dec. 12, 2011


Reviewed Jul. 4, 2011

"I make this often. Everyone just loves it and asks for the recipe. I make it all year round, not just for Thanksgiving. It is so easy to make."

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