ORIGINAL PUMPKIN CHEESECAKE DELUXE. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Place pecans in a food processor; cover and process until ground. Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic.

ORIGINAL PUMPKIN CHEESECAKE DELUXE I make this every holiday, smooth, decadent, and wonderfully perfect for the season. Added temp/time for baking sorry everyone. Over the years, this has become my favorite recipe for pumpkin cheesecake. You can have ORIGINAL PUMPKIN CHEESECAKE DELUXE using 16 ingredients and 9 steps. Here is how you cook that.


  1. It's of CRUST.
  2. It's of chopped pecans (toasted).
  3. You need of 1 Box (32 cookies total) ginger snap cookies.
  4. Prepare of brown sugar.
  5. You need of salted butter (melted).
  6. It's of FILLING.
  7. You need of 8 oz. box cream cheese (softened to room temp).
  8. You need of firmly packed brown sugar.
  9. Prepare of Pumpkin.
  10. It's of heavy cream.
  11. You need of ginger.
  12. You need of LG eggs (lightly beaten).
  13. It's of pure maple syrup.
  14. It's of pure vanilla extract.
  15. It's of cinnamon.
  16. Prepare of ground clove.

It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. —Sharon Skildum, Maple Grove, Minnesota. Place pecans in a food processor; cover and process until ground. Cheesecake is one of my favorite desserts, so this time of year I always make a pumpkin cheesecake.


  1. Sorry, I could have sworn I added temp It's 325° for 70-90 min. I unsubscribed to push notifications when a couple of my recipes got trolled by people, not looking for new recipes, but to trash any and everything they see.... My deepest apologies for those actually trying this recipe..
  2. Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray.
  3. Combine ingredients for crust and press into bottom of pan..
  4. Whip cream cheese and brown sugar in stand mixer until smooth and light..
  5. Add pumpkin, heavy cream, maple syrup, vanilla, and spices; mix well.
  6. Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust.
  7. Place springform pan into larger pan, fill with 1" of hot water (in the larger pan).
  8. Bake 90+ minutes until center is just set and top appears dull. Cool on wire rack for 10 min. Run knife @ edge of pan to loosen..
  9. Refrigerate 4+ hours or overnight before removing springform pan..

Ever since I found this recipe in a Taste of Home magazine , it has graced our table every autumn. Both cheesecakes and pumpkin pies are creamy, velvety and luscious but when they are both combined, the flavor combination is AMAZING. Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too.

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