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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
Rosemarie User ID: 8973442 257167
Reviewed Nov. 23, 2016

"I made this cheesecake once before and it was perfect. It took 60 minutes to cook and it really was a perfect cheesecake. I made it again today and after 70 minutes it was still very jiggly. I took it out and waited a few minutes and then put it back in the oven with the oven off yet warm.. I have to say I think I know what the problem is. This time I used Libbeys pumpkin.The last time I used a different organic brand and it was not watery. I happen to notice that this pumpkin today was a tad bit loose...This is the reason I think."

MY REVIEW
Bethdeit2015 User ID: 8232208 256867
Reviewed Nov. 16, 2016

"I have made cheesecakes similar to this pumpkin one and found that adding three tablespoons flour to th raw batter helps to set the cake. Does not change the flavor at all."

MY REVIEW
Chris603 User ID: 8214754 217978
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 User ID: 3855485 108396
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 User ID: 6100887 142530
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 User ID: 6930815 175892
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 User ID: 6930815 174699
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 User ID: 6930815 92704
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 User ID: 2395127 108394
Reviewed Sep. 19, 2012

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

MY REVIEW
cookinama User ID: 5947968 175971
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 User ID: 6342461 175891
Reviewed Dec. 2, 2011

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

MY REVIEW
dminkus User ID: 6010427 162005
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
manuahs User ID: 2475434 159248
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
Jilly_D User ID: 4686998 175889
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
Denise14 User ID: 1613562 116786
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
tiffy08 User ID: 5632017 162004
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
NativeGirl User ID: 4543195 92703
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
McLiza User ID: 1158019 103244
Reviewed Nov. 11, 2010

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

MY REVIEW
McLiza User ID: 1158019 92690
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
chevyyvonne User ID: 2552220 162003
Reviewed Oct. 18, 2009

"Didn't find recipe for pecan brittle"

MY REVIEW
jtspbrk User ID: 2695948 159246
Reviewed Nov. 23, 2008

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

MY REVIEW
beryl518 User ID: 1778115 92680
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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