Deluxe Pumpkin Cheesecake Recipe
- 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.
Reviews for Deluxe Pumpkin Cheesecake
"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!"
"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!"
"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!"
"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."
"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. :)"
"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!!"
"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."
"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"??"
"So delicious! Everyone loved it!! made it for Thanksgiving and will be making it again today to be served tomorrow night for Christmas Eve. As my first one tasted even better then next day when it was colder. I also used the 10 inch pan for 60 mins and it came out perfect! This time I will be adding a little extra ingredients for the crust as it came out with missing spots I guess because of the pan size change."
"This cheesecake was so good! I made this for Thanksgiving this year and everyone in my family loved it! I had to fight for left overs."
"Very delicious... Even people who don't care for pumpkin enjoy this dessert. I did use a 10" spring form and still had to bake it a few additional minutes."
"I would use a 10" pan next time.......too much for a 9". I had too cook an additional 20 minutes to get it to set correctly. I also use graham cracker crust because I didn't have ginger snaps on hand."
"DELICIOUS!!!! I made this at Thanksgiving and even my VERY picky grandfather LOVED it! This recipe is a lot of work, but well worth the effort. I did modify the recipe a bit based on previous comments and changed the ratio of pumpkin to cream cheese so that the pumpkin flavor was stronger."
"Very creamy ! Just right balance of Ginger Snap taste to pumpkin ."
"My sister made this cheesecake (I sent her the recipe) and it turned out SO yummy! She reserved some of the gingersnaps and crumbled them over the top upon serving (under the whipped cream). Definitely one of our new favorites :)"
"Tasted great, but was not cooked! I cooked it for the full 65 minutes and it looked done, but the next day when we cut into it for xmas it was still liquid in the middle. I did exactly what the directions said for time, temp, and ingredients. Maybe the size of the pan is the key? going to 10" pan or even cutting down to 3 packs of cream cheese instead of 4. Not sure, but I would love to try again. Everyone loved it anyway."
"I made this incredibly yummy cheesecake to bring along to our family Thanksgiving dinner and made it gluten free so that I could have dessert too! Used Pamela's Ginger Mini Snapz and pecans for the crust and followed one comment and used a 10-inch springform pan. It was probably the prettiest and most delicious cheesecake I've ever made. Just put the whipped cream and gingersnap cookie crumbs on the top and it was perfect!"
"Beautiful and delicious, a top notch recipe. This turned out well using a 10 inch springform pan. A very pretty cheesecake, especially with the suggested garnishes."
"I made this for our church supper and have been asked to make it for Thanksgiving too. Love how rich and creamy it is."
"We really enjoyed this cheesecake. I have made it three times in less then a month for different events and everyone raves about it. The only thing I changed was the crust. My husband didn't care for the ginger snaps, he felt they were to strong of a taste. So I switched to a regular graham cracker crust and he loves it."
"i first made the recipe fully but the pumpkin needed to be mix into it more but everyone loved the cheesecake part ( not the pumpkin) well are not always big on pumpkin so now i make this cheesecake but without the pumpkin and i use a store bought graham cracker crust and i make it for any big thing and it is always the star! this is by far the best cheesecake ever, well without the pumpkin :)"
"I made this today for a family get together and everyone raved! I added cinnamon whipped cream (LOVED) and drizzled caramel (like this pic). EXCELLENT! This will be my go-to pumpkin cheesecake from now on!"
"I made this recipe 2 days ago and its gone! Working on the second one...It was awesome, whole family loved it :):)"
"Who doesn't love cheesecake and who doesn't love pumpkin? Natural fit!Readers may also enjoy using easy homemade pumpkin puree instead of canned: http://cookingripe.wordpress.com/2012/09/26/homemade-pumpkin-puree/"
"This was a great cheesecake and everyone loved it! It was easy to make, too."
"This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it.We used a 9-inch pie plate... next time, I'll lower the temperature a bit to get a more even finish. Thanks for the recipe!"
"I never cared for pumpkin cheesecake until I made this scrumptious cheesecake! It has become a must for our Thanksgiving holiday gatherings. The gingerbread crust, and marbled cheesecake filling make this as pleasing to the eye as to the taste. You won't go wrong to try this recipe for your holiday!"
"This is a great tasting treat. I only used three packages of cream cheese following a suggestion from the other review. It was a perfect combination of cheesecake and pumpkin. My husband and daughter loved it too. I loved the crust it was a perfect amount of crunch to ginger snap cookie."
"This is an all time favorite of mine. People who have eaten this want it more than at the holidays. This is a great cheesecake !"
"I made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. You only are using one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also I found this needed more baking time. I put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If I make this one again that's what I will do. But over all it was a nice cheesecake."