Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This is the ultimate pumpkin dessert.  It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 

                Sharon Skildum                                                                   Maple Grove, Minnesota

Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

¼ cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened, divided

1 ½ cups sugar, divided

2 Tbsp. cornstarch

4 eggs

2 tsp. vanilla

1 cup canned pumpkin

2 tsp. cinnamon

1 ½ tsp. nutmeg

Garnish:   chocolate syrup

Caramel ice cream topping

Whipped topping

Crushed gingersnap cookies

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

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 to 10 minutes or until set.  Cool on a wire rack. 

For filling, in a large bowl, beat 1 package of cream cheese, ½ 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 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.  Remove ¾ 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.

Place springform pan in a large baking pan; add 1 inch 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.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.                                12 servings.

(Recipe for Deluxe Pumpkin Cheesecake is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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