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    You are in: Home / Recipes / Deluxe Pumpkin Cheesecake With Gingersnap Crust Recipe
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    Deluxe Pumpkin Cheesecake With Gingersnap Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Debber's Note:

    Not your regular pie-crust and NO graham crackers either! Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too. The recipe comes from Taste Of Home's "Thanksgiving" Holiday edition, 2009.

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    Serves: 12-16


    springf ...

    Units: US | Metric

    For the Crust

    • 1 cup crushed gingersnap cookie (about 20 cookies)
    • 1/3 cup finely chopped pecans
    • 1/4 cup butter, melted

    For the Cheese Filling

    For the Pumpkin Filling


    1. 1
      Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
    2. 2
      In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
    3. 3
      For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
    4. 4
      Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
    5. 5
      For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
    6. 6
      Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
    7. 7
      Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
    8. 8
      GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
    9. 9
      WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
    10. 10
      Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
    11. 11
      AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
    12. 12
      FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!

    Ratings & Reviews:

    • on October 18, 2011


      Thank you so much for posting this! I made this last year from my taste of home cookbook and it was amazing..and now i am ready to make it again and my recipe has went missing from my cookbook!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Deluxe Pumpkin Cheesecake With Gingersnap Crust

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 451.0
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 17.8 g
    Cholesterol 155.4 mg
    Sodium 350.2 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 1.1 g
    Sugars 28.4 g
    Protein 7.1 g

    The following items or measurements are not included:

    gingersnap cookies

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