Deluxe Pumpkin Cheesecake With Gingersnap Crust

Recipe by Debber
READY IN: 1hr 30mins
SERVES: 12-16




  • 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.
  • 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.
  • 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.
  • Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
  • 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.
  • Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
  • Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
  • 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!
  • WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
  • 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.
  • AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
  • FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!