PUMPKIN CHEESECAKE DELUXE

Pumpkin Cheesecake Deluxe image

I developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured. My family wished I had made two! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted
FILLING:
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

Steps:

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., 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., Bake at 325° 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., Garnish with whipped cream and pecan brittle if desired.

Nutrition Facts : Calories 548 calories, Fat 38g fat (20g saturated fat), Cholesterol 162mg cholesterol, Sodium 368mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 9g protein.