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
Pumpkin Cheesecake Deluxe Recipe
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TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
MAKES: 12 servings
Ingredients
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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
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Pumpkin Cheesecake Deluxe Recipe
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TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
MAKES: 12 servings
Ingredients
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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
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- 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. Yield: 12 servings.
Nutritional Facts
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1 slice: 548 calories, 38g fat (20g saturated fat), 162mg cholesterol, 368mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 9g protein.
Courtesy: Taste of Home
