NEXT RECIPE >

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

Pumpkin Cheesecake Deluxe Recipe

Read Reviews
4.5 20 18
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: 548 calories, 38g fat (20g saturated fat), 162mg cholesterol, 368mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 9g 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


Reviews for Pumpkin Cheesecake Deluxe

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Chris603
Reviewed Jan. 16, 2015

"I have the same issues with the cooking time, almost TWO hrs ....ive never tasted it as I'm not a fan of pumpkin or cheesecake but I've made it several times and it's always a big hit"

MY REVIEW
heartyone
Reviewed Aug. 27, 2013

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

MY REVIEW
chilipower
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
Cooking Meme
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
Cooking Meme
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
Cooking Meme
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
licatinodm
Reviewed Sep. 19, 2012

"OMG this is 15 points on Weight Watchers! I will probably still make it for Thanksgiving! LOL"

MY REVIEW
cookinama
Reviewed Sep. 1, 2012

"I made this for a halloween costume party. It was absolutely delicious. I used a spray decorator with a stencil to decorate the top. It was wonderful !"

MY REVIEW
dmcmichen
Reviewed Dec. 2, 2011

"This pumpkin cheesecake and brittle was a big hit at our family dinner!"

MY REVIEW
dminkus
Reviewed Nov. 26, 2011

"Wonderful flavor!... Unfortunately when I made mine...followed all the directions to the tee and it never baked in the center, so after I had already cut into it I baked it again and it tasted great! This method will keep the cake from craking and my crust didn't get burnt (which i was worried about) even with being baked twice. Definitely leave it in longer if it seems way to giggly!"

Loading Image