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

Deluxe Pumpkin Cheesecake Recipe

Publisher Photo
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: 50 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 50 min. + chilling
MAKES: 12 servings

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

  1. 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 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.
  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 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.
  5. 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.
  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

Reviews for Deluxe Pumpkin Cheesecake

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 23, 2013

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.

MY REVIEW
Reviewed Dec. 10, 2013

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.

MY REVIEW
Reviewed Oct. 8, 2013

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.

MY REVIEW
Reviewed Sep. 9, 2013

I bake a different cheesecake every Thanksgiving to take to a family dinner. This one was very well received.

MY REVIEW
Reviewed Jan. 18, 2013

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.

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