DELUXE PUMPKIN CHEESECAKE
Over the years, this has become my favorite recipe for pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. , Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , If desired, garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.
Nutrition Facts : Calories 500 calories, Fat 35g fat (18g saturated fat), Cholesterol 155mg cholesterol, Sodium 390mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
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Friday Ezra
[email protected]I followed the recipe exactly and my cheesecake cracked. I'm not sure what I did wrong.
zk joker99
[email protected]This cheesecake was a little too sweet for my taste, but it was still good.
Cello Lv14
[email protected]I love the combination of pumpkin and cheesecake. This recipe is a winner!
pagelmunda786 pagelmunda786
[email protected]This was my first time making a pumpkin cheesecake and it was so easy! The instructions were clear and concise and the cheesecake turned out perfectly.
Marley Nkosi
[email protected]I've made this cheesecake several times and it always turns out great. It's a family favorite!
Ntethelelo Mchunu
[email protected]This cheesecake was amazing! I made it for a party and it was a huge hit. The pumpkin flavor was perfect and the cheesecake was so creamy and smooth. I will definitely be making this again.