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Deluxe Pumpkin Cheesecake

 Deluxe Pumpkin Cheesecake
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
12 ServingsPrep: 35 min. Bake: 50 min. + chilling

Ingredients

  • 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
  • GARNISH:
  • Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Directions

  • 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 the cookie crumbs, pecans and butter. Press
  • onto the bottom of prepared pan. Place on a baking sheet. Bake at
  • 350° for 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

2 of 2

Deluxe Pumpkin Cheesecake (continued)

Directions (continued)

  • 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 the 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 at 350° for 55-65 minutes or until center is
  • just set and top appears dull. Remove springform pan from water
  • bath. Cool on a wire rack for 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.