- 1 cup crushed gingersnap cookies (about 20 cookies)
- 1/3 cup finely chopped pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups sugar, divided
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
- For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
- Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.
Reviews for Deluxe Pumpkin Cheesecake
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"This was an exceptional cheesecake! My guests all loved it. I made it exactly as written and I would not change a thing!"
"I've never made a cheese cake before and this turned out wonderful. I did have to bake 20 minutes longer as a few others mentioned. Was a little disappointed with the flavor the crust, expected more ginger taste. Definitely will make this again."
"made this for family Thanksgiving Dinner and many requested the recipe. It was a hit!"
"My Thanksgiving guests loved this cheesecake and my dad said it was the best cheesecake he has ever had. I used a 10-inch pan as many have suggested and it worked perfectly. I was a little leary of the 1 1/2 teaspoons of nutmeg since it is such a strong spice but decided to make it as directed due to the high reviews and I'm glad I did. It is a little more work than a plain cheesecake but so worth the extra effort. The cheesecake is rich with wonderful fall flavors and the pecan gingersnap crust makes it extra special and impressive."
"Delicious cheesecake. I use a graham cracker crust with some added cinnamon and sugar so the ginger flavor isn't so strong. I use a water bath but for some reason every time I make this cheesecake it cracks. This was with a 10" pan. Maybe try with a 9"??"