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

Contest-Winning Pumpkin Cheesecake Dessert Recipe

Publisher Photo
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 eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup

Nutritional Facts

1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, combine gingersnap crumbs and butter. Press into 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. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home August/September 2007, p29

Nutritional Facts

1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Contest-Winning Pumpkin Cheesecake Dessert

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
Reviewed Dec. 12, 2011

YUmmm!

MY REVIEW
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
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
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?

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