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Pumpkin Cheesecake Deluxe Recipe

Pumpkin Cheesecake Deluxe Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 548 calories, 38g fat (20g saturated fat), 162mg cholesterol, 368mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 9g protein

Reviews for Pumpkin Cheesecake Deluxe

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MY REVIEW
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
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."

MY REVIEW
Reviewed Sep. 19, 2012

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

MY REVIEW
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
Reviewed Dec. 2, 2011

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

MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 26, 2011

"This cheesecake is AMAZING! It was the hit of our thanskgiving dessert table. I will definently be making this again."

MY REVIEW
Reviewed Oct. 11, 2011

"Delicious AND easy to make. This was a huge hit at Thanksgiving dinner! Do not leave the pecans out of the crust, toasted or not, they make it so much better!

Not limited to gingersnaps for the crust, I had used some plain almond cookies instead. Very yummy!
I had to bake the cheesecake an extra 10 minutes and it still didn't seem to be fully set (the middle jiggled a little). I didn't want to end up over baking it, so I took it out and... it turned out great!"

MY REVIEW
Reviewed Nov. 30, 2010

"Absolutely love this cheesecake! Didn't have a springform pan so ended up making 2 nine-inch pie pan sized cheesecakes but is fantastic. Love the flavor and it was a hit with all at our house for Thanksgiving. I'm adding it to my box of favorite recipes to be made again, also thinking it will become a new Thanksgiving tradition. Thanks for sharing!"

MY REVIEW
Reviewed Nov. 25, 2010

"Do you bake the crust first? Because when I made it I didn't bake the crust and I just put everything together. It was super good!! I give this a 5 star :)"

MY REVIEW
Reviewed Nov. 24, 2010

"I have made this numerous times and each times it gets raves! I love it and would make it again for the heck of it because it's easy!"

MY REVIEW
Reviewed Nov. 11, 2010

"By the way, I give it 5 stars!"

MY REVIEW
Reviewed Nov. 11, 2010

"I have to bake it for about 90 minutes, maybe bit more, but after that it turns out amazing. Making it tonight for the second time in a week!"

MY REVIEW
Reviewed Oct. 18, 2009

"Didn't find recipe for pecan brittle"

MY REVIEW
Reviewed Nov. 23, 2008

"I have tried this 2 times and cannot get the middle to set, any advice?"

MY REVIEW
Reviewed Oct. 15, 2008

"I made this for a special celebration dinner. It was awesome-and easy to make. Best of all-no cracks!!!! I even made the pecan brittle to decorate it with the whipped cream. Lots of compliments and lots of requests for the recipe. (The pecan brittle I had to hide from my husband so there was some for the cheesecake.) Thanks for a great recipe."

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