Contest-Winning Pumpkin Cheesecake Dessert Recipe
Contest-Winning Pumpkin Cheesecake Dessert Recipe photo by Taste of Home
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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 large 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 13x9-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-Maple Cheesecake Dessert in Taste of Home August/September 2007, p29

Reviews for Contest-Winning Pumpkin Cheesecake Dessert

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kimb0 User ID: 7108367 257922
Reviewed Dec. 10, 2016

"I made this for Thanksgiving and it was a huge hit! Will definitely make again."

peanutsnona76 User ID: 8027573 256016
Reviewed Oct. 27, 2016

"Very nice! Pleasant flavor. Great for potlucks and big family get -togethers. In regards to CCI's comment on nutritional info: if you read it, the info states that 1PIECE (calculated without syrup) contains 7 grams of fat, NOT the entire pan. Read carefully, do the math."

lolohiser User ID: 5362556 221860
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!?!"

gcrow User ID: 5547804 171905
Reviewed Aug. 17, 2014 Edited Sep. 18, 2016

"A keeper !! for years I have been passing the recipe around, everybody loves it. I use store bought ready crust graham pie crust and I omit the maple syrup : )"

Starfire5 User ID: 3321692 156021
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."

marrisa_s User ID: 6152461 168673
Reviewed Dec. 12, 2011


Kekoskee User ID: 3491396 167063
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."

4mydlw User ID: 4612462 107360
Reviewed Nov. 20, 2010

"I haven't made this yet but would like to for Thanksgiving. However, I only want to make it for 4 people, how do I cut it down that far? Obviously I'm not much of a cook!"

cr8kypants User ID: 4644098 168715
Reviewed Dec. 23, 2009

"I have one recipe that says to use 3 eggs and this one says 5 eggs?!?!?! Does it change it any?"

CCI User ID: 1056415 99263
Reviewed Nov. 10, 2009

"But in the nutritional info, how can there be only 7G fat in 24 servings when there are 5 pkgs. of cream cheese in the recipe. The fat grams in one eight ounce pkg of cream cheese is probably close to 80 Grams of fat, times 5 that is way more fat than stated. Maybe it is FatFree cream cheese?"

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