SNAPPY PUMPKIN CHEESECAKE
I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 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. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
Nutrition Facts : Calories 352 calories, Fat 24g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 279mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
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YASEN ARAFAT
[email protected]This cheesecake was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Namugera Joanlove
[email protected]This cheesecake was easy to make and it turned out great. The pumpkin flavor was delicious and the crust was perfect. I would definitely make this again.
Callum Morford
[email protected]I made this cheesecake for a potluck and it was a hit! Everyone loved it. I will definitely be making this again.
Muhammad Iqbal Muhammad iqbal
[email protected]This cheesecake was a little too dense for my taste. I think I would have preferred it with a lighter texture.
Susan Bagale
[email protected]I made this cheesecake for my family and they loved it. It was the perfect dessert for a fall gathering.
Milan Jerung
[email protected]This cheesecake was delicious! The pumpkin flavor was perfect and the crust was flaky and buttery. I will definitely be making this again.
Fahdi Mhd
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's a great dessert for any occasion.
Birendra Sah
[email protected]This cheesecake was easy to make and it turned out great. The pumpkin flavor was subtle and the cheesecake was not too sweet. I would definitely make this again.
Bridgette Dickson
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it. I even had people asking for the recipe.
Mani Manibaba
[email protected]This cheesecake was a bit too sweet for my taste. I think I would have preferred it with less sugar. But overall, it was still a good cheesecake.
Kesmart
[email protected]I was a little hesitant to make this cheesecake because I'm not a huge fan of pumpkin. But I'm so glad I did! The cheesecake was delicious and the pumpkin flavor was not overpowering at all. I will definitely be making this again.
Samreen bilal Samreen
[email protected]I've made this cheesecake twice now and it's always a winner. It's so easy to make and it always comes out perfect. My friends and family love it!
Mts Shanara
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin flavor was perfectly balanced with the sweetness of the cheesecake. The crust was also delicious and easy to make.