Prep 35 mins
Cook 50 mins
This is the ultimate pumpkin dessert. 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.
- 236.59 ml crushed gingersnap cookie (about 20 cookies)
- 78.07 ml finely chopped pecans
- 59.14 ml butter, melted
- 4 (907.18 g) package cream cheese, softened, divided
- 354.88 ml sugar, divided
- 29.58 ml cornstarch
- 9.85 ml vanilla extract
- 4 eggs
- 236.59 ml canned pumpkin
- 9.85 ml ground cinnamon
- 7.39 ml ground nutmeg
- chocolate syrup, Marzetti's Caramel Dip, whipped topping and additional crushed gingersnap cookies (optional)
- 1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
- 2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350*F. for 8-10 minutes or until set. Cool on a wire rack.
- 3. 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.
- 4. Place 2 cups filling in a small bowl; stir in the 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.
- 5. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 350*F. for 55-65 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.
- 6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.
- My Note: I would use a 10" pan next time -- too much for a 9". I had too cook an additional 20 minutes to get it to set correctly. I also use graham cracker crust because I didn't have ginger snaps on hand.
- My sister made this cheesecake (I sent her the recipe) and it turned out SO yummy! She reserved some of the gingersnaps and crumbled them over the top upon serving (under the whipped cream). Definitely one of our new favorites :).
- This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it.
- One of my grandkid made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. She only use one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also she found this needed more baking time. She put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If she make this one again that's what she will do. But over all it was a nice cheesecake for the first time.