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
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 548 calories, Fat 38g fat (20g saturated fat), Cholesterol 162mg cholesterol, Sodium 368mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 9g protein.
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Williams James
[email protected]This cheesecake was a nightmare.
Said
[email protected]This cheesecake was a complete disaster.
zahid najran
[email protected]I would not recommend this recipe to anyone.
Sonya Head
[email protected]This was the worst cheesecake I have ever had.
Craig Cothren
[email protected]This cheesecake was a waste of time and ingredients.
md Nd
[email protected]I didn't like the pumpkin flavor in this cheesecake.
Zain Wattu9
[email protected]This cheesecake was a bit too dense for my taste.
Noobism Shot
[email protected]The crust was a bit dry, but the filling was delicious.
lukw watt
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
bhawana ghimire
[email protected]This cheesecake was to die for! The pumpkin flavor was perfect and the crust was so good.
Mgrx sailesh
[email protected]This cheesecake was amazing! The crust was perfect and the filling was so creamy and flavorful.
Klejdi Disha
[email protected]I loved this cheesecake! It was so creamy and smooth. I would definitely make this again.
maggie moya
[email protected]This cheesecake was delicious! The pumpkin flavor was perfect and the crust was amazing.
ilyas ali
[email protected]This cheesecake was a hit! It was so creamy and flavorful. I will definitely be making this again.
Sbusiso Biyela
[email protected]This cheesecake was easy to make and turned out great! The crust was crispy and the filling was smooth and creamy. I would definitely make this again.
Mia Chaktsiris
[email protected]I'm not a huge fan of pumpkin, but I was pleasantly surprised by this cheesecake. The pumpkin flavor was subtle and not overpowering, and the cheesecake itself was creamy and delicious. I would definitely make this again.
Mohammad Mohammad
[email protected]This cheesecake was a bit more work than I expected, but it was totally worth it! The end result was a stunning and delicious cheesecake that was perfect for a special occasion. I would definitely make this again.
Ishnika Panta
[email protected]I made this cheesecake for a potluck and it was a total showstopper! It was so beautiful and delicious, and everyone raved about it. The crust was the perfect combination of crunchy and crumbly, and the filling was creamy and smooth. I highly recomme
Andrei Craciun
[email protected]This pumpkin cheesecake was a huge hit at my Thanksgiving dinner! Everyone loved it, and I even had people asking for the recipe. The cheesecake was creamy and flavorful, and the pumpkin filling was perfectly spiced. I will definitely be making this