Contest-Winning Pumpkin Cheesecake Dessert Recipe

4.5 27 19
Contest-Winning Pumpkin Cheesecake Dessert Recipe
Contest-Winning Pumpkin Cheesecake Dessert Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Pumpkin Cheesecake Dessert Recipe

Read Reviews
4.5 27 19
Publisher Photo
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too.—Cathy Hall, Phoenix, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + chilling

Ingredients

  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional

Directions

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pumpkin-Maple Cheesecake Dessert in Taste of Home August/September 2007, p29

Nutritional Facts

1 piece (calculated without syrup): 143 calories, 7g fat (4g saturated fat), 60mg cholesterol, 122mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional
  1. In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
  3. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pumpkin-Maple Cheesecake Dessert in Taste of Home August/September 2007, p29

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Reviews forContest-Winning Pumpkin Cheesecake Dessert

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11children User ID: 6329936 274769
Reviewed Oct. 2, 2017

"The best"

MY REVIEW
[email protected] User ID: 3490396 274700
Reviewed Oct. 1, 2017

"Worst webpage to save recipes from an ereader"

MY REVIEW
cindiak User ID: 221828 273176
Reviewed Sep. 18, 2017

"I've made this for Thanksgiving and the gingersnap crust really makes this cheesecake stand out. Delicious!"

MY REVIEW
kimb0 User ID: 7108367 257922
Reviewed Dec. 10, 2016

"I made this for Thanksgiving and it was a huge hit! Will definitely make again."

MY REVIEW
peanutsnona76 User ID: 8027573 256016
Reviewed Oct. 27, 2016

"Very nice! Pleasant flavor. Great for potlucks and big family get -togethers. In regards to CCI's comment on nutritional info: if you read it, the info states that 1PIECE (calculated without syrup) contains 7 grams of fat, NOT the entire pan. Read carefully, do the math."

MY REVIEW
lolohiser User ID: 5362556 221860
Reviewed Mar. 2, 2015

"My cheesecake recipes are really tough to get 5 stars. I LOVE CHEESECAKE!! This was pretty good though, especially one that you can cook in a 13 x 9 pan!?!"

MY REVIEW
gcrow User ID: 5547804 171905
Reviewed Aug. 17, 2014 Edited Sep. 18, 2016

"A keeper !! for years I have been passing the recipe around, everybody loves it. I use store bought ready crust graham pie crust and I omit the maple syrup : )"

MY REVIEW
Starfire5 User ID: 3321692 156021
Reviewed Oct. 7, 2013

"I made this last night after seeing it on Facebook. I have to say I was underwhelmed by it. Even though I added more cinnamon and a little allspice and nutmeg, it just tasted bland to me. My hubby liked it though."

MY REVIEW
marrisa_s User ID: 6152461 168673
Reviewed Dec. 12, 2011

"YUmmm!"

MY REVIEW
Kekoskee User ID: 3491396 167063
Reviewed Jul. 4, 2011

"I make this often. Everyone just loves it and asks for the recipe. I make it all year round, not just for Thanksgiving. It is so easy to make."

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