Deluxe Pumpkin Cheesecake Recipe
Deluxe Pumpkin Cheesecake Recipe photo by Taste of Home
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Deluxe Pumpkin Cheesecake Recipe

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This is the ultimate pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. —Sharon Skildum, Maple Grove, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 55 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 55 min. + chilling
MAKES: 12 servings


  • 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 large 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps, if desired. Yield: 12 servings.
Originally published as Deluxe Pumpkin Cheesecake in Thanksgiving Recipe Cards 2009 2009, p65

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mjlouk User ID: 1712085 240213
Reviewed Dec. 25, 2015

"This turned out great! It is VERY rich so small servings are best. I used reduced fat cream cheese and left the nuts out of the crust. Very yummy!"

Zelduh User ID: 8639684 238406
Reviewed Nov. 29, 2015

"Was a smashing hit with my family for Thanksgiving, I only got to take home a little bit and I had to fight for it lol! But yeah just did everything the recipe told me and it was divine! So smooth but kinda light and not super sweet and I love it!"

Hadd3136 User ID: 8638630 238180
Reviewed Nov. 26, 2015

"Haven't even tried the pie yet but am so frustrated by the baking time! I am going on 1 hour and 20 minutes, the top is burning and it is still not cooked yet! I've just covered the top to prevent any further browning but it appears to be far from done. Ugh!"

jennywarner User ID: 8638025 238131
Reviewed Nov. 26, 2015 Edited Dec. 21, 2015

"I have to click on a star to submit. so I'm giving it a 1. I am really frustrated that it has taken so long for it to be done. Other posts say an extra 20 minutes. Mine took a extra 60 minutes. Really! I'll post again once cooled and tasted.

Update-The final product was so good! Everyone loved it. I used Pamela's Simple Bites gluten free ginger snaps. I will be making it again soon. I will just make sure I allow more time for baking."

tonylizzydavid User ID: 8635712 238032
Reviewed Nov. 24, 2015

"Loved this cheesecake. Made just as directed, except I baked twenty minutes longer. The flavor is amazing, really moist and creamy the crust is divine. My new favorite. Even my picky children LOVED it. I topped with crushed gingersnaps and homemade whipped cream. I was crowned best wife and mom EVER. :)"

T8ella User ID: 8613633 237190
Reviewed Nov. 11, 2015

"This cheesecake is delicious!!! The texture of the filling was super moist and creamy, and the ginger snap pecan crust compliments the pumpkin flavor perfectly. Everyone absolutely loved it!! The recipe was very easy to follow too! I made it as directed although, I used a 9" spring form pan and it needed about 20 minutes extra baking time. The pumpkin swirls make it look elegantly beautiful and it tasted amazing!!"

fishrgal User ID: 1182152 224773
Reviewed Apr. 13, 2015

"This was an exceptional cheesecake! My guests all loved it. I made it exactly as written and I would not change a thing!"

wanders6 User ID: 4956076 214799
Reviewed Dec. 13, 2014

"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."

martyhurst User ID: 7429170 107470
Reviewed Nov. 30, 2014

"made this for family Thanksgiving dinner and many requested the recipe. It was a hit!"

282778 User ID: 1442442 184224
Reviewed Nov. 28, 2014

"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."

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