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

Pumpkin Cheesecake Deluxe Recipe

Publisher Photo
I developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured. My family wished I had made two! —Andrea Quiroz, Chicago, Illinois
TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
MAKES: 12 servings

Ingredients

  • 3/4 cup chopped pecans, toasted
  • 32 gingersnap cookies, coarsely crushed
  • 3 tablespoons brown sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1-1/2 cups canned pumpkin
  • 1/2 cup heavy whipping cream
  • 1/4 cup maple syrup
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 eggs, lightly beaten
  • Sweetened whipped cream, optional
  • Pecan brittle, optional

Nutritional Facts

1 slice (calculated without optional garnishes) equals 548 calories, 38 g fat (20 g saturated fat), 162 mg cholesterol, 368 mg sodium, 46 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
  2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  3. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove 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. Chill overnight. Remove sides of pan.
  4. Garnish with whipped cream and pecan brittle if desired. Yield: 12 servings.
Originally published as Pumpkin Cheesecake Deluxe in Taste of Home October/November 2008, p41

Nutritional Facts

1 slice (calculated without optional garnishes) equals 548 calories, 38 g fat (20 g saturated fat), 162 mg cholesterol, 368 mg sodium, 46 g carbohydrate, 3 g fiber, 9 g protein.

Reviews for Pumpkin Cheesecake Deluxe

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2013

a Thanksgiving tradition.. a 2008 recipe.. another recipe, deluxe pumpkin cheesecake.. is a 2009 recipe.. modified by another..

MY REVIEW
Reviewed Nov. 24, 2012

Made this recipe for Thanksgiving. After reading the reviews I was worried about baking it long enough. After 75 minutes, when I tapped the cake, it still jiggled more than an inch in diameter in the center. I took it out anyway and hoped that it would set in the fridge. When I served it, the very center was still not set but the rest of the cake was delish!!! The family thought it was a smashing success.... Has a wonderful creamy, pumpkin flavor. Perfect blend between cheesecake and pumpkin pie.

MY REVIEW
Reviewed Oct. 21, 2012

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one. Very delicious!

MY REVIEW
Reviewed Oct. 21, 2012

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one.

MY REVIEW
Reviewed Oct. 21, 2012

Very good flavor and texture,although it took a lot longer time in the oven than the recipe states. I had to check and recheck it got to be very irritating. I have made several cheese cakes before and never had the trouble baking like I did with this one.

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