SNAPPY PUMPKIN CHEESECAKE
This recipe is a keeper. Lisa Morman from Minot, North Dakota posted it in 2008 in Taste of Home. It won first place in a pumpkin baking contest.
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
- 2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake for 9 to 11 minutes. Cool on wire rack.
- 3. In large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
- 4. 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.
- 5. Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull.
- 6. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- 7. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping, if desired.
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Ahmad Khan very nice
[email protected]This cheesecake is delicious and perfect for fall. The pumpkin flavor is prominent but not overpowering. The crust is graham cracker and pairs perfectly with the filling.
Toxic Noodle
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake! The crust was perfectly graham crackery and the filling was smooth and creamy. The pumpkin flavor was just right - not too strong, not too mild.
Cheryl Hodgins
[email protected]This cheesecake is a little bit of work to make, but it's worth it. The crust is perfectly graham crackery and the filling is smooth and creamy. The pumpkin flavor is subtle but present. I would definitely recommend this recipe.
Hasen Khan
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The crust was too crumbly and the filling was too dense. I don't think I'll be making this again.
itz_lemony
[email protected]This cheesecake is delicious! I love the combination of pumpkin and cream cheese. The crust is perfect and the filling is smooth and creamy. I will definitely be making this again.
Gita Koirala
[email protected]I was disappointed with this recipe. The crust was too crumbly and the filling was too dense. I don't think I'll be making this again.
wayne Leeuw
[email protected]I've made this cheesecake several times and it's always a hit. It's easy to make and always turns out great. The crust is perfectly graham crackery and the filling is smooth and creamy. The pumpkin flavor is just right.
She's Trands
[email protected]This cheesecake is delicious and perfect for fall. The pumpkin flavor is prominent but not overpowering. The crust is graham cracker and pairs perfectly with the filling.
Uwikunda Elline
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake! The crust was perfectly graham crackery and the filling was smooth and creamy. The pumpkin flavor was just right - not too strong, not too mild.
Moby Khan
[email protected]This cheesecake is a little bit of work to make, but it's worth it. The crust is perfectly graham crackery and the filling is smooth and creamy. The pumpkin flavor is subtle but present. I would definitely recommend this recipe.
joel lugo
[email protected]I was disappointed with this recipe. The crust was too crumbly and the filling was too dense. I don't think I'll be making this again.
Rose Maphanga
[email protected]This cheesecake is delicious! I love the combination of pumpkin and cream cheese. The crust is perfect and the filling is smooth and creamy. I will definitely be making this again.
Joanna Alvarengas
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake! The crust was perfectly graham crackery and the filling was smooth and creamy. The pumpkin flavor was just right - not too strong, not too mild.
kaman bist
[email protected]This cheesecake is a little bit of work to make, but it's worth it. The crust is perfectly graham crackery and the filling is smooth and creamy. The pumpkin flavor is subtle but present. I would definitely recommend this recipe.
Aminu Yau muhammad
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The crust was too crumbly and the filling was too dense. I don't think I'll be making this again.
Akinlabi Anthonia
[email protected]This cheesecake is delicious! I made it for a potluck and it was gone in minutes. The crust is perfect and the filling is smooth and creamy. I will definitely be making this again.
Chaudhri HabibaHanif
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The crust is easy to make and the filling is smooth and creamy. I love the tangy cream cheese flavor balanced with the sweetness of the pumpkin.
Lillyan Nazay
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly graham crackery and the filling was smooth and creamy. The pumpkin flavor was just right - not too strong, not too mild.