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Pumpkin Cheesecake Deluxe

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

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 large eggs, lightly beaten
  • Sweetened whipped cream, optional
  • Pecan brittle, optional

Directions

  • 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.
  • 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.
  • 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.
  • Garnish with whipped cream and pecan brittle if desired.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1 slice: 548 calories, 38g fat (20g saturated fat), 162mg cholesterol, 368mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 9g protein.

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Reviews

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Average Rating:
  • pajamaangel
    Nov 28, 2019

    Worth the wait!!! This is so delicious! The gingerbread crust is the perfect match to this light and decadent pumpking cheesecake. I did not put any brittle on top. I frosted with homemade whipped topping and dusted it with pumpkin spice. Rave reviews from the family!

  • Rosemarie
    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.

  • Bethdeit2015
    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.

  • Chris603
    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

  • heartyone
    Aug 27, 2013

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

  • chilipower
    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.

  • Cooking Meme
    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!

  • Cooking Meme
    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.

  • Cooking Meme
    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.

  • licatinodm
    Sep 19, 2012

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