Pumpkin Cheesecake Deluxe

  Desserts

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!

Pumpkin Cheesecake Deluxe

Average Rating: 4.75

TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling
YIELD: 12 servings.

Ingredients

  • 3/4 cup chopped pecans, toasted
  • 32 gingersnap cookies, coarsely crushed
  • 3 tablespoons brown sugar
  • 6 tablespoons butter, melted

  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1-1/2 cups canned pumpkin
  • 1/2 cup heavy whipping cream
  • 1/4 cup maple syrup
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs, lightly beaten
  • Sweetened whipped cream, optional
  • Pecan brittle, optional

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Garnish with whipped cream and pecan brittle if desired.

Nutrition Facts

1 slice: 548 calories, 38g fat (20g saturated fat), 162mg cholesterol, 368mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 9g protein.

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