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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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4 22 15
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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

Ingredients

  • 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

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

Directions

  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 Cheesecake Dessert in Taste of Home August/September 2007, p29


Reviews for Contest-Winning Pumpkin Cheesecake Dessert

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
lolohiser
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!?!"

MY REVIEW
gcrow
Reviewed Aug. 17, 2014

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

MY REVIEW
Starfire5
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."

MY REVIEW
marrisa_s
Reviewed Dec. 12, 2011

"YUmmm!"

MY REVIEW
Kekoskee
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."

MY REVIEW
4mydlw
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!"

MY REVIEW
cr8kypants
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?"

MY REVIEW
CCI
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?"

MY REVIEW
Angela Fowler
Reviewed Nov. 1, 2009

"Oh my goodness!!! This dessert is fabulous. I made it for a group that came to my home and everyone, even those who were not cheesecake fans, loved this. Instead of the maple syrup topping, I added a 3/4 cup more sugar and 1 more teaspoon of cinnamon to the filling and ground pecans to the crust. This recipe is a keeper and I will make it again and again!!"

MY REVIEW
Joscy
Reviewed Oct. 27, 2009

"This cheersecake looks absolutely divine. Have not yet made it, but plan to make one as a "trial run" - my family will let me know. As with all TOH recipes, this looks worthy of a '5' rating. Thank you for sharing this recipe."

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