Creamy pumpkin cheesecake with a buttery gingersnap crust: Move over pumpkin pie, there's a new Thanksgiving dessert in town.

  • PREP: 0 hr(s). 10 min / Total: 4 hr(s). 0 min
  • PHOTOS: 1 Add your photo
  • Servings: 12

Courtesy of:kraft

What you need

 
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Make It

  • Pre-heat oven to 350°F. Combine 1-1/4 cups ginger crumbs with 1/4 cup melted butter. Press on bottom of 9-inch springform pan or 18 regular muffin tins.

  • BEAT 3 pkg (250 g each) softened* Regular or Light Philadelphia Cream Cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Stir in 1 cup canned pumpkin purée, 1/2 cup toasted chopped pecans and a dash of nutmeg and cinnamon. Pour into crust.

  • BAKE for 45 to 50 minutes or until centre is almost set. For muffins, bake 25 to 30 minutes. Cool completely, then refrigerate 3 hours or overnight. Garnish with Cool Whip Topping, toasted chopped pecans, cinnamon sticks and a dash of nutmeg.

Kraft Kitchen Tips

  • HEALTHY LIVING

    This is an indulgent dessert for special occasions. Watch serving size.

  • HOW TO

    *To soften cream cheese place unwrapped packages in microwave bowl. Microwave on HIGH for 30 seconds.

  • PARTY SIZE

    Crust: double crumbs and butter, press into 9 x 13 inch baking pan. Filling: Use 4 pkgs Philadelphia Cream Cheese, 1 cup sugar, 4 eggs and 1-1/3 cups canned pumpkin purée. Bake as directed for 40 to 45 minutes.

Ratings & Reviews

Ratings

Reviews

Great recipe, pretty easy. I used ground spice cookies as the base instead of graham crumbs, and drizzled chocolate over the top. Yummy!

12/12/2011

I did add another 1/2 cup of pumpkin and 1/4 cup of sugar. I also used chocolate cookie crumbs instead of ginger and it turned out quite good.

10/09/2009

It's fantastic

03/21/2008

I made this cheesecake at Thanksgiving a couple of years ago. It was a hit. My mother-in-law now requests it on a yearly basis.

08/14/2007

A Thanksgiving favorite! Superb!!!!

12/10/2006

I had many compliments on this recipe. I would take out the nuts though. I just prefer cheesecake to have no nuts.

11/13/2006

this is such a good dessert. i made this for thanksgiving this year and my family just loved it. it was all anyone had for dessert!

10/28/2006

I am usually not fussy about pumpkin pie, so I decided to try this. It was amazing !! I can't wait to make it again !

10/06/2006

I made this for thanksgiving and it was a huge hit! Everyone loved it and went back for seconds.

11/20/2005

This is my favorite Thanksgiving desert! It is spectacularly delicious an wonderfuly different! It is my dear mother-in-law's favorite and she has asked me to make it for her twice now. The ginger snap crust is fantastic!

12/21/2005

11/22/2005

Disappointing. I read all the reviews and was looking forward to this recipe. If your looking for a strong pumpkin taste, this is not the recipe. It was very bland. Also, I would not put the pecans in the cream cheese mixture to bake. Probably would not make again.

10/17/2005

EXCELLENT cheesecake! I couldn't find ginger crumbs, so I used graham crumbs and added about 1 teaspoon of ginger to it. Don't overbake and use the websites techniques for baking cheesecakes.

10/13/2005

IT IS THE YUMMIEST EVER!:P IT IS THE BEST

10/11/2005

02/04/2005

I'm not a fan of pumpkin, but I really enjoyed this cheesecake. Definitely will make again

01/25/2005

This is the easiest and best cheesecake that I have ever made...this was the hightlight at my Thanksgiving table.

10/18/2004

My son and husband are nuts about cheesecake and pumpkin pie! This was a big hit for Thanksgiving. I added some calendula as a decoration on top and everyone was raving about it! Thanks ;)

10/13/2004

10/11/2004

Absolutely wonderful! Thank you so much for giving me an alternative to regular pumpkin pie. I will definately be serving this with Thanksgiving Dinner. Again, many thanks:-)

08/25/2004

08/14/2004

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Servings

Serves 12

Nutritional Info

Serving Size 1 slice

AMOUNT PER SERVING
Calories401
Total Fat 29.9g
Saturated Fat 13.1g
Cholesterol 108mg
Sodium
Total Carbohydrates 28.8g
Dietary Fiber 1.1g
Sugars
Protein 5.4g
Vitamin A%
Vitamin C%
Calcium17%
Iron7%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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