CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
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joyce Nanteza
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Mandira Bhattarai
[email protected]I'm not a big fan of cheesecake, but this one was surprisingly good. The pumpkin flavor was really nice.
Mayra Delgado
[email protected]This cheesecake is the perfect fall dessert. It's rich and creamy, with just the right amount of pumpkin flavor.
Lisa Jayne
[email protected]I'm always looking for new pumpkin recipes, and this cheesecake is definitely a keeper. It's easy to make and always a crowd-pleaser.
nicotron
[email protected]This cheesecake was a huge hit at my Halloween party. Everyone loved it!
beau bradbury
[email protected]I had some trouble getting the crust to set properly, but the cheesecake filling was delicious. I'll definitely try this recipe again.
Louis Ndovie
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling next time.
Lyndsey Spencer
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake was amazing. The pumpkin flavor was subtle and not overpowering, and the cheesecake filling was creamy and smooth.
Alicia Bridges
[email protected]This cheesecake is a must-try for any pumpkin lover. It's the perfect dessert for fall gatherings.
Priscilla Nalule
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
William Parker
[email protected]This cheesecake is absolutely delicious! The crust is perfectly graham crackery, and the cheesecake filling is smooth and creamy. The pumpkin flavor is just right, not too overpowering.
Peter Molnar
[email protected]I love the combination of pumpkin and cheesecake. This recipe is perfect because it's not too sweet, and the pumpkin flavor really shines through.
Usman Zidi
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, bake sales, and even just for my family, and it's always a hit.
Waseem Anabiya
[email protected]I've made this cheesecake twice now, and it's always a success. The crust is flaky and buttery, and the cheesecake filling is creamy and smooth. I love the addition of pumpkin puree, which gives it a festive fall flavor.
Tazmim Hasan
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! Everyone loved it, and it was the perfect fall dessert.