Pumpkin Cheesecake Deluxe Recipe

Name: Pumpkin Cheesecake Deluxe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped pecans, toasted; 32 gingersnap cookies, coarsely crushed; 3 tablespoons brown sugar; 6 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 1 cup packed brown sugar; 1-1/2 cups canned pumpkin; 1/2 cup heavy whipping cream; 1/4 cup maple syrup; 3 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 4 large eggs, lightly beaten; Sweetened whipped cream, optional; Pecan brittle, optional

Servings: persons

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
2
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
3
Bake at 325u00b0 for 60-70 minutes or until center is just set and top appears dull. Remove 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. Chill overnight. Remove sides of pan.
4
Garnish with whipped cream and pecan brittle if desired.

1996

kcal

Calories

111

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup chopped pecans, toasted, 32 gingersnap cookies, coarsely crushed, 3 tablespoons brown sugar, 6 tablespoons butter, melted, and more.

Yes, Pumpkin Cheesecake Deluxe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake Deluxe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions