SNAPPY PUMPKIN CHEESECAKE
I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform 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. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
Nutrition Facts : Calories 352 calories, Fat 24g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 279mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
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Mohsin hera Slamat
[email protected]Avoid this recipe at all costs!
Youpo1
[email protected]I would not recommend this recipe to anyone.
Mati ur rehman Mati Ur Rehman
[email protected]This is the worst pumpkin cheesecake recipe I've ever tried.
Harunur Rashid
[email protected]This recipe is a waste of time and ingredients. Don't bother.
Bukenya Denis
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out well. The crust was too hard and the filling was too runny.
Megersa Abduselam
[email protected]I would give this recipe a 3 out of 5 stars.
Donald Bailey
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Ritu Mostofa
[email protected]The crust was a bit too crumbly, but the filling was tasty.
justgothere100
[email protected]The cheesecake was a little too dense for my taste, but the flavor was good.
Katlego Phalane
[email protected]This was my first time making pumpkin cheesecake and it turned out perfectly! The recipe was easy to follow and the cheesecake was creamy and delicious. I will definitely be making this again.
shourov tanvir
[email protected]Great recipe! The cheesecake was delicious and the crust was flaky. I would definitely recommend this recipe to anyone who loves pumpkin cheesecake.
Vickie Wallis
[email protected]Loved this recipe! It was easy to follow and the cheesecake turned out amazing. The pumpkin flavor was just right, and the crust was perfectly crispy. Definitely a keeper!
Rana Manu
[email protected]Followed the recipe exactly and it turned out perfect! The cheesecake was creamy and smooth, and the crust was nice and crunchy. Will definitely be making this again!
Nashon Umba
[email protected]This cheesecake was a hit! The pumpkin flavor was subtle but delicious, and the crust was the perfect balance of sweet and flaky. I will definitely be making this again.