Marbled Pumpkin Cheesecake
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin cheesecake mixture (nothing specific, a couple shakes of clove, 1 tsp cinnamon, 1/2 tsp nutmeg), but after reading a lot of "how to make cheesecake" websites i decided against refrigerating the mix before baking- the marbling looked perfect without it- and, unlike the first time i made it, i didn't whip the mixture "to make it fluffy." Apparently air is bad for cheesecakes. I was also very careful to make temperature changes gradual; starting with room temp cream cheese and eggs, not refrigerating the batter, and baking the cake at 325 instead of 350, with a pan of water set on the lowest rack of the oven to increase humidity in the oven. I let the cake bake a full 45 minutes before i even peeked (which, btw, it was hard not to look!) and then when the cake was still slightly soft and jiggly in the middle (around 55 mins), turned the oven off, propped open the door with a peice of full rolled up to keep the oven door about 2" open, and let it rest in the oven for about an hour. Moved to the counter, slid a knife around the edge, covered with a plate, rest another hour, and then rest in the fridge for about 4 more hours. Lots of resting! But in the end, this cake came out PERFECTLY, with not even a crack in site! the texture was exactly right for a cheesecake, and it was yummy, yummy, yummRead More
Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minutes, then it may have been better. Won't make again.Read More
This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin cheesecake mixture (nothing specific, a couple shakes of clove, 1 tsp cinnamon, 1/2 tsp nutmeg), but after reading a lot of "how to make cheesecake" websites i decided against refrigerating the mix before baking- the marbling looked perfect without it- and, unlike the first time i made it, i didn't whip the mixture "to make it fluffy." Apparently air is bad for cheesecakes. I was also very careful to make temperature changes gradual; starting with room temp cream cheese and eggs, not refrigerating the batter, and baking the cake at 325 instead of 350, with a pan of water set on the lowest rack of the oven to increase humidity in the oven. I let the cake bake a full 45 minutes before i even peeked (which, btw, it was hard not to look!) and then when the cake was still slightly soft and jiggly in the middle (around 55 mins), turned the oven off, propped open the door with a peice of full rolled up to keep the oven door about 2" open, and let it rest in the oven for about an hour. Moved to the counter, slid a knife around the edge, covered with a plate, rest another hour, and then rest in the fridge for about 4 more hours. Lots of resting! But in the end, this cake came out PERFECTLY, with not even a crack in site! the texture was exactly right for a cheesecake, and it was yummy, yummy, yumm
This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.
I have been using this recipe a few years now and love it! I have even managed to convert pumpkin pie haters into lovers with this....the crust makes all the difference. Thank you for sharing.
I made this recipe twice and both times it was a hit! The second time I left it in the mixer for about 10 minutes and it got really light and fluffy. It completely filled the springform pan and looked like a restaraunt made cheesecake. I have passed this recipe on to several friends and relatives and would recommend it to anyone!
This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it turned out great!! I made it for a work pot-luck and everybody raved about how the gingersnap crust was a perfect combination with the cheesecake.
I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which is saying a LOT since there were about 20 other desserts available. I didn't have any gingersnap cookies available, so I added some ginger and a little pumpkin spice into crushed graham crackers. It made a completely different and wonderful tasting crust. I refrigerated the filling to make it thicker so it didn't just mix together. Everyone thought this was good to eat and nice to look at as well!
Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minutes, then it may have been better. Won't make again.
This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too sweet, maybe I slipped on the sugar. I put the water pan on the bottom rack as others suggested and it worked great. I used cinnamon sugar graham crackers (crushed) for the crust.
I have a plain cheesecake recipe that is great, and it always makes me nervous to use a new recipe, but this one is awesome. I took it to a work party, and everyone loved it. I took the suggestion to make the pumpkin and plain ratio equal, and I really liked it, but I'm sure it would be great as written, too.
This is a really awsome recipe! I did have to solve a few common problems with cheesecake baking . I had all of the usual problems like cracking and and lumpy cheesecakes so here is how i made a PERFECT cheese cake. I started with preheating the oven AND the waterbath. For a waterbath i just used a turkey roaster half fill with water on the center shelf of the oven. Despite having a really nice springform pan mine is not watertight so i used a turkey roasting bag. I just placed the pan in the bottom of the turkey bag and tied 100%cotton twine around the lip of the pan to hold the bag in place and keep it from sliping. I just sniped off the extra bag about 1 1/2 inches above the lip of the pan.I brought all of my ingredients to room temp.I put cream chese in the microwave for about 15 sec a block and put the eggs in a bowl of warm water for a few min till they were room temp.I also only used a mixer to mix the creamcheese and sugar after that i used a wisk and mixed everything else by hand so that i didnt incorporate air in the mixing(that is really importaint!)I baked as directed and then without opening the door i just turned off the oven and let it cool about 5 hours. I removed the cake from the oven and cut the twine to remove the bag. I placed the cake in the fridge over night and it came out like a professional cheesecake.I also used a thin fishing line to cut the slices so it came out perfect like you see at a fancy restruant. I cant wait to make another cheesecake!
this recipe was so easy and yummy!! it came out perfectly!! will use it again.
Loved it! I add quantity to make a 12" cake. I have had people asking me to make one for them. I did play with it a little, though. I added more pumpkin, and a bit more cinnamon and nutmeg (I like it stronger). The other addition I made was bringing 3/4 c of heavy cream to a boil, then pouring over 1 c of white chocolate chips, stir until all the chips are melted. Cool for a bit and pour onto the top of the cheesecake. This fills in any cracks and creates a unique looking topper. If done correctly, it will fill in the area that "sinks" nearly to the edges of the cheese cake without overflowing. The ganache adds so much to this cheese cake and people will think you bought it. You will have to convince them you didn't.
For all who read reviews and tweak! This recipe is amazing! I made it for Thanksgiving to take to the neighbors and everyone raved! I adjusted the recipe to serve 18 and it filled out my springform perfectly. Eggs and cream cheese were brought to room temp before I started. I followed the recipe as changed with the new serving size exactly. Except: Added 1 tsp pumpkin pie spice to the pumpkin filling. Note - If using your mixer use the paddle attachment not the wire wisk. Also, still only need about 3/4 C filling to marble in. Baked at 325 for 70 minutes, with a pan of water on the lower rack - couldn't do a water bath my springform pan leaks. When the time was up, I turned the oven off and opened the door. Left in the oven cooling for 1 hr. Then moved to the counter to cool another 1 1/2 hrs before moving the fridge. ABSOLUTELY NO CRACKS! Crust and filling was perfect! Great recipe, has been requested for Christmas as well.
This is a wonderful and easy cheesecake. I got rave reviews at Thanksgiving! I was out of town and accidentally left my springform pan behind. I made it in a clear pyrex pie plate and it turned out great! I took a lot of the reviewers' advice while making it. Here are the changes I made: (1) I only used 1-1/4 cups of crushed gingersnaps; (2) I put 1/3 cup sugar instead of 1/4 cup in the second step; (3) I put in 1-1/4 t. cinnamon and 3/4 t. nutmeg to give it more flavor since the recipe called for unprepared pumpkin; (4) After adding the batter to the baked shell, I baked it at 350 degrees for the first 15 minutes and then lowered the temperature to 300 degrees for the other 40 minutes without removing the cheesecake. This helped keep it from burning on top. It set beautifully and was just right. The person who said it was runny probably used the whole can of pumpkin instead of just one cup. The cheesecake cracked a little but everyone thought it was still beautiful! I served each slice with whipped cream and chopped pecans. Everyone wants this cheesecake again next year except they want me to make two!!
This is a great recipe! I tweaked it a bit as follows: for the crust I used one box of Anna's Ginger Thins and one sleeve of cinnamon graham crackers for a 9 1/2" springform pan.I used a full can of pumpkin mix, 4 eggs as others have suggested, 3 pkgs cream cheese and upped the spices by about 50%. This makes for a little higher cheesecake (2 1/2" or so).The cooking (55 min.) and cooling instructions others have provided are right on the money-no cracking. A keeper!
Everyone loved this cheesecake. Very creamy, not too much pumpkin--delicious. Mine was done around 45 minutes. Every oven is different & 55 minutes is only a rough guideline. Start checking at 30 minutes. The cheesecake is done when the center is set as stated in the recipe. A waterbath is not needed. The gingersnap crust was very tasty and the cheesecake was not too thin. If you run a knife along the rim as soon as it comes out of the oven, you will have minimal to no cracking. If you follow the recipe correctly, you will have a perfect cheesecake. Thanks for this keeper!!
The beauty of this cheesecake is how simple it is to make. The pumpkin also outweights the cheese - so you are getting more of a cheesecakey-pumpkin pie in my opinion. Note - if you do not follow the recipe instructions to run a knife along the edge of the pan after baking, you will get cracks. Don't forget this part.
Great Recipe- all guests loved it- I found that if I made a circle on top with plain mix and used a chop stick to swirl my pattern came out better- I chilled my crust after baking in freezer 15 min. so it woudn't be soggy and put a pie pan of water in oven with cheesecake so it wouldn't crack- came out great!
This is probably the BEST thing I have ever cooked! My husband and I love pumpkin cheesecake but hate waiting until October or November to find it. I will probably be making these for Christmas because they are very easy to make and turn out beautifully. The crust is hard enough to make slicing easy and foolproof, but the nuts keep it from being too crispy. Not being an experienced cook myself, I tried smashing the gingersnaps in a plastic grocery bag with a rolling pin until I remembered--duh!--I have a food processor. That made life much easier. I also used hazelnuts in the crust because they were cheaper than pecans, and I don't really notice the difference. Thanks for such a great recipe!
We made this for Thanksgiving, instead of the usual pumpkin pie. Everyone couldn't stop raving about it! We bought enough for two cheesecakes, so we could do a practice one, but the first one turned out perfectly. We did make changes, as suggested by other reviewers. First, we used 1 cup gingersnap cookies and 1 cup graham crackers for the crust instead of 2 cups gingersnaps. Then we doubled all the ingredients for the filling. We also mixed the full amounts of ingredients, except the pumpkin, at once (for example, we did not split the sugar), then removed 1 cup before adding the pumpkin. We had to bake for about 15 minutes longer with the double filling. The only change we'd make (and we are making it right now, in fact) would be to use half the pumpkin, and divide the regular filling and the pumpkin-added filling into equal amounts. I know it's supposed to be PUMPKIN cheesecake, but we would have liked to have tasted a little more cheesecake. All in all, WONDERFUL!!! Thanks for sharing!!!
Was absolutely delicious. I definitely knew I had to add more spice so I added 1/2 a teaspoon of pumpkin spice as well as the rest of the spices listed. For the marbling I just filled a piping bag fitted with a wilton 12 tip and I piped circles around each other and then drew a knife through so it resembled a spider web. For the last 15 minutes of the estimated cooking time have the oven a crack open and then when the time is up turn off the oven and leave the cake in the oven until it is completely cooled which should eliminate cracking if done right. Absolutely delicious recipe!
Everyone loved this, looks beautiful and taste great, the gingersnap crust is perfect, but I didn't use nuts, but increased crumbs to makeup for no nuts. I also used whole can of pumpkin, and used pumpkin pie spice. I baked with a pan of water in the oven and cooled in the oven afterwards and both times they came out perfect, no cracks.
This was my first cheesecake I've ever made. Turned out amazing, was a huge hit at the dinner party I took it to. And my husband who isn't a big fan of pumpkin loved it! The only thing they didn't say was to put a pan of water under the cheesecake to keep it from cracking. You also have to be careful not to overbeat the batter once you add the eggs in or it'll crack when you bake it as well. Luckily, I knew how to make a cheesecake and with those extra precautions & step, it turned out perfectly. I did add a little more cinnamon than it called for, but it was perfect.
This is a very easy recipe, wich is delicious. I modified it a bit by making individual cheesecakes. Simply follow directions but instead of using a spring form pan use your muffin trays. You can use paper cups, but double them and remove them before freezing. They make perfect no fuss dessert for a dinner party.
What an awesome holiday cheesecake!!! This was my firsy ever attempt at a cheesecake so I ws sure to read all of the reviews and look up articles about baking cheesecakes. Here's what I found to make it come out right: I wanted to do a water bath, but I didn't have a large enough pan so I just placed a pan full of water below it just so it could add moisture to the oven. And like others suggested, when the timer went off I turned the oven off and kept it in there for an hour and then refrigerated. I was also careful about keeping my cream cheese and eggs at room temperature and I beat the cream cheese until fluffy BEFORE adding the eggs or any other liquid. I used pumpkin pie filling that has the spices in it AND added extra spices (including cloves) just because that's my personal taste. (and fyi, I could've added more! still not enough to my liking but still delicious). I increased the cream cheese to 3 packages, I definitely recommend that to have a nice, rich cheesecake. I did not use the gingersnap crust only because I didn't have any of the cookies on hand so I used the graham cracker crust from this website and I made my own whipped topping (Whipped Cream from this site, with extra vanilla of course!). All in all, this recipe took quite some time but it was FOR SURE worth it :) :)
This was wonderful. I altered the crumb recipe by using ginger cookies, shortbread and 1 tsp cinnomon and 1/4 tsp ground ginger. I then lined muffin tins with muffin liners and filled with crust which I baked for approx 10 min. Then I spooned the mixture into the cups. Made about 18 mini cheesecakes. Perfect for my entertaining purposes. Will definately make again.
I have a 10" springform, so I used my 9" glass pie dish--which I think worked out better; the recipe does not make much batter. For the Springform, I would double the recipe and bake longer. Used 2 eggs & took everyone's advice: generous with the pumpkin, used a total of 1C sugar, added more spices including ginger, cloves, cardamom, coriander & black pepper. Baked with a pan of water at 350 for 20min and the rest of the time at 300 & it came out perfect (no cracks)! I will double and make again! DeLISH!
This IS a great recipe, but it must be tweaked - the recipe, as given, is pretty much a rip-off of Kraft's Philadelphia Pumpkin Marble Cheesecake, which, in itself is good but not perfect. I've had good luck with the changes I've made to it: A bit more pumpkin is needed to create a more striking contrast between the two batters, thus a bit more sugar must be added to the pumpkin half. It can also be made without the gingersnaps - substituting crushed graham crackers instead with a little brown sugar works just as well and you don't need to bake the crust before filling. I also added more pecans to the crust and a bit of cinnamon to 'up' its flavor, but omitted the nutmeg from the batter, as few people I know actually like nutmeg, myself included. I've also completely 'Splendarized' (replacing any sugar with Splenda products) it and had good luck with that as well as substituting with 1/3 less fat cream cheese, thus greatly reducing the sugar and fat content. As another reviewer pointed out, yes, the batter will marble better if it is allowed to thicken a bit - but refrigeration is not necessary; just let it stand for a few minutes till it is isn't so runny. And yes, 55 minutes is the TOP OUT time for this cheesecake unless you've made it REALLY thick in a pan smaller than 9" springform - start checking on it at 40 - 45 minutes, as thickness, altitude and oven differences will affect bake time. Good luck! :-)
I'm kind of torn on this recipe and so were my family who ate it. The pros were: they enjoyed the gingersnap crust (although my mom felt the crust should have had more of a "gingery" taste to it.) and it is nice to serve for Christmas or Thanksgiving since it has a strong pumpkin flavor. The cons: It doesn't really taste like cheesecake, it could have been slightly sweeter, if they had to choose between this cheesecake and a regular cheesecake they'd choose the regular cheesecake. I think the cheesecake turned out nicely for what it was, but I do think the pumpkin slightly overpowers the actual cheesecake flavor. One of my other complaints is that once the cheesecake is done, it really doesn't look marbled at all. This wasn't a bust, but it just didn't live up to my expectations. It's a fine recipe, I just won't be making it again since I felt that it was more on the "average" side. Also, as a side note for those wanting to make this recipe or any cheesecake recipe: it's not necessary to use a springform pan. I used a 9 inch cake pan and it was absolutely fine.
Worth the effort! I baked mine in a plain ol' 9" pie dish and it came out great. I put the pie dish in a water bath (jelly roll pan with 1-2 inches water) to cook at the said time. I also sub 1/2 the ginger snaps with graham crackers for the crust. Turned out perfect! ***I did have some extra filling, and I made a sweet little cupcake with it. I put a gingersnap in the bottom of a muffin wrapper and poured filling on top. Baked it for a half hour at 350F. It was so cute and tasty--the gingersnap softened into a yummy crust on the bottom. I might make a whole batch like that next time.
I make this cheesecake every year. I have made it many times, and after much trial and error now always add: an entire can of pumpkin, an extra teaspoon of cinnamon, and a teaspoon of pumpkin pie seasoning. My family requested a more chewy crust, so I add 1/2 cup of sugar to the gingersnap mix. I also aways put a tray of water in the bottom rack to help keep the cheesecake moist while baking( it also keeps it from cracking) This cheesecake is requested all the time, and is a wonderful alternative to pumpkin pie...it's something new, but it still has enough of that traditional holiday flavor.
This cheesecake was delicious. It just took me way longer the cook than instructed. I used a 9 inch spring form pan and the batter pretty much filled it up. With such a tall cheesecake I had to cook about 20 mintues more than listed.
In search of something different, I found this recipe for Thanksgiving. My whole family loved the taste and it has permanently replaced the traditional pumpkin pie for the holidays. I especially liked the gingerbread crust.
I brought this to a family holiday dinner, and everyone kept asking where I bought it. The gingersnap crust is a winning feature....don't skip it. No cracker or cookie crust can compare to it! The only alteration I made was to toast the pecans before chopping them to give them an extra flavor boost. Also, baking the cheesecake in a water bath will keep it from cracking. I have made this 6 times, and it has turned out perfectly each time.
I scaled it for 18 and didn't bother to try to swirl it. It is BEAUTIFUL layered. I did take some other suggestions and made the crust 1/2 ginger snap 1/2 graham cracker as well as adding a teaspoon of pumpkin pie spice. EVRERYONE RAVED about this. I made two for two parties and had no left overs!
This is the recipe I use every year that is DEMANDED by my family. They don't realize how easy it is! The only difference is I use 3 pkgs of cream cheese, makes it creamier and less runny as others stated. It's great because you don't need to use a water bath to keep it from cracking and the marbled look is wonderful. People can't believe I didn't buy it at a bakery! And as another reviewer stated, it's good with 1/2 ginger snaps & 1/2 graham crackers. I prefer it this way as I find the all gingersnap crust a little over the top but for the family get togethers, they like the full strength ginger flavor.
Great flavor and easy to make. This was a real hit at Thanksgiving.
Delicious and a nice change from the usual pumpkin pie! It did crack a bit but no biggie. The flavor was spot on...thanks!
I was unsure of whether pumpkin works well in cheesecake... but it DOES!! Great recipe - but be sure to chill thoroughly for at least 4 hours, or it will be too custard-pie-ish Delicious, and worth making for the holidays!!
One word: FABULOUS! This was my first cheesecake ever and it turned out perfectly. I really did my research before I started and it paid off. The changes I made: added 1/2 tsp. of pumpkin pie spice, doubled the crust using half ginger bread snaps and half graham cracker crumbs, and preparing the batter before the crust and allowing it to chill in the fridge before swirling. Also, I put it in a water bath while baking and after 40 minutes at 350, I shut off the oven and let the cheesecake rest for the last 15 minutes. No cracks at all! Everyone at Thanksgiving said it was too pretty to cut, but tasted just as good as it looked.
Deeeelish and so easy to make!!! It would easily be a five star except it needed more pumpkin and spices. Next time I will add the whole can of pumpkin. The gingersnap crust was absolutely fanastic!
This cheesecake was DIVINE! Perfect blend of pumpkin and cream cheese. And the crust - oh my goodness, so incredibly good. I made this for my in-laws Thanksgiving dinner, and they were very impressed and wouldn't stop complimenting me on it. I almost had an accident with the cheesecake last night when I was baking it though, the bottom of the springform pan almost dropped off when I was putting the cake in the oven, and so it fell a couple of inches. I was so worried when it was baking that the crust had cracked or something, and of course I couldn't really know for sure until we were cutting into it, but it turned out great. One tip though, I used a 9-in. pan and I mixed up the crust according to the directions, and when I spread it out in the pan there wasn't nearly enough to go all along the bottom and up the sides, so I will double the crust ingredients the next time I make this. Otherwise this is a great recipe and I'm sure it will be requested again since my mother-in-law and sisters-in-law absolutely LOVED it! Thanks for this fantastic recipe, Renee.
Very good! The crust came out a little soggy, but that might be my own fault. I used a water bath & maybe I didn't foil the springform pan well enough. I will definately try it again soon.
Was a disappointment. Normally I NEVER have leftover cheesecake and with this one I had lots left. Good but not good enough to make again. And the ginger snap cookies make for a crust not to my liking.
Delicious. I made this in an 8x8 pan so that I could make cheesecake squares and it turned out wonderfully. I added about 1/4tsp of cloves and a few extra shakes of cinnamon. The crust is excellent.
I *love* this recipe! I use a blender to mix everything, and get a really nice creamy texture. I also end up putting in more pumpkin then the recipe calls for which gives the cake a lot more pumpkin flavor - A bonus for those who do not really like the cream cheese taste. However, by adding more pumpkin, you will have to cook it longer. I cooked it in additional 5 - 10 minute spurts until the toothpick/knife came clean.
This is the best pumpkin cheesecake, I did exactly as the recipe, but baked my cheesecake in a water bath. I don't know if that makes a difference or not, but my cheesecake did not crack. Mmm... I will be making this again and again.
Everyone loved it! We have a family of non-pumpkin pie eaters and even they loved it. The cheesecake really helped difuse the pumpkin so that there was more than a hint but not too much of a pumpkin taste. The crust really got rave reviews!
This was pretty good. Instead I made this recipe into mini cheesecakes using a cupcake tray (about 28 mini's) and topped them with a Pumpkin seed whipped cream (1 cup whipping cream, 3 Tablespoons powdered sugar, 1 teaspoon Vanilla, 1/2 teaspoon, or so, pumpkin seed oil). I sprinkled a little pumpkin pie spice on top of the whipped cream! Pretty tasty addition. The only other thing I changed was that I used frozen pumpkin from the garden. The boyfriend, who tells me he hates cheesecake, almost ate the entire batch before they made it to his mother's house.
I'd give it more then 5 stars if I could! Have made this the past few Thanksgivings and it has become a staple in our Thanksgiving dinner! You won't be disappointed. Great flavor, not overly sweet or too filling...well, unless you can't stop yourself and eat half the pie in one sitting!
This was great, tasty, and easy to make. I will definitely make this again.
Fantastic! I didn't make it separately to marble, I just mixed all the ingredients and used it like that. I also topped it with the maple pecan glaze from the Maple Pumpkin Cheesecake by Eaglebrand. We also used the white ghost pumpkin puree that we roasted ourselves. The gingersnap crust was to die for!!
It didn't cave in! This is the first cheesecake recipe I've ever tried that did NOT cave in in the middle here in the high altitude of Colorado! The marbling is fun and the cheesecake is tasty, I don't like pies or desserts that are too pumpkiny, this one is just right.
Not my favorite cheesecake recipe. It was kind of bland ... needed more spices. I added slightly more spice than the recipe calls for based on reviews, but it still needed more. Also, the texture wasn't great, it didn't come out very creamy.
Finally got this right! Have tried to make this several times and, while the taste has been good, it hasn't looked as I wanted. The first time was the closest; followed the directions exactly (except added extra cinnamon and nutmeg, and added cloves) but had one pretty major crack). This time, I made the recipe for 18 servings. Be aware, because while the website will adjust the quantities under "ingredients," you need to do the math when following the "directions" for dividing the sugar. I cooked it for 60 minutes with a pan of water on the shelf below. Its perfect and beautiful! I'm pretty sure its "done" right, so hopefully will taste as good as always!
AMAZING! I never made a cheesecake before - and this turned out soooo good! The only change I made was to the crust-- i didn't have gingersnaps, so I just used graham crackers (which I probably prefer anyway). No changes at all to the cream cheese/pumpkin filling! Delicious!!!
Delicious! I failed a bit with the swirly-part, but I think that's more down to my artistic prowess! I'd never EVER made a cheesecake before, and this one turned out fine! I was struggling to get the middle to cook through, but eventually turned the oven off and let it sit there. It cooked through and didn't crack!
This was really good! Not too sweet and I followed the sugar by recipe. I would most certainly double the recipe for better presentation next time. I brought to Thansgiving dinner and it was pretty tiny. I added the suggested extra spices and felt it made the differnce too. The crust I did half ginger snaps and half graham.I wish I would have left more ginger snaps in though. Next time...
I made this for a Halloween party and it was so good! I doubled the recipe and put in a 9x13 rectangular pan lined with foil so I could cut it into bite size pieces. I made a graham cracker crust and drizzled the chilled bites with caramel sauce. Thanks! I will definitely be using this recipe for years to come!
Too cheesecaky and not enough pumpkin
I covered the bottom of my springform pan with foil to prevent water getting in. The cheesecake was just ok...I added extra 1/2 cup pumpkin but was not pumpkin-y enough and the cheesecake was very soft.
Perfect! I made this pumpkin cheesecake for Thanksgiving dessert and everyone loved it and were so impressed that it was homemade! For me, the marble effect came out perfectly. It might be because I refrigerated the batter (both the pumpkin flavored and the cup of plain batter) for about half an hour while I was making the crust. I think this made the two batters a little firmer, so they held their own a bit more. I liked the flavor of the crust, but it browned too quickly, which made it more bitter. It might have to do with the variety of gingersnap you use... next time, I might try just a milder gingerbread cookie to avoid it darkening too much. Also, the bake time was way reduced for me, it only took about 30 minutes (my oven is always too hot) so I would recommend checking in on it before the 55 minutes suggested, in case it bakes more quickly. Otherwise, delicious recipe and definitely a crowd pleaser!
This recipe came out reaaly good. I made it for one of the desserts for our Thanksgiving!
Not as good as I expected based on all the great reviews. I love cheesecake and I love pumpkin pie but there was something off in this combo. The crust was great though (very "snappy") and I'll likely use it again for pumpkin pie.
This cheesecake is GREAT for pumpkin lovers... be careful not to make the homemade crust too thick... leave room for the filling!
1 cup batter to set aside to marble is far too much 1/4 cup would have been sufficient
This baked up nicely except the crust got soft. I used a 7-in pan and it baked in a little over an hour at 325. Because of the smaller pan, I used half the crust recipe and only put it on the bottom which was just enough. I used the equivalent of two eggs worth of egg beaters, made homemade gingersnaps and pumpkin puree, usedhalf reduced fat cream cheese, and put a dish of water in the oven with it. It did not crack but had a few fine lines where the swirls came together. Overall, a good flavor blend and a nice combo of dense but not too dry. After tasting the pumpkin batter I did feel it needed a little more spice so I added a dash or two of pumpkin pie spice. I think it would be too thin if made in a 9-in pan but that's probably just our preference.
This has become my signature dish with the family and has been requested for every occasion we get together. It's great and delicious and as for making it, its prepares super easy and really doesn't take much effort or thinking and always turns out delicious!!!!
I love cheesecake and really like pumpkin, but I just didn't find the combination appealing. If you do like the two together, you'll probably like this.
Very good... i was being lazy, and didn't even bother "marbling" it, which subsequently resulting in my forgetting to add the last 1/4 cup of sugar..... didn't even miss it! I also doubled the spices as suggested by others. Next time I may give it a go with Neufchatel cheese, just to see if the extra spices and pumpkin flavor would mask the lighter taste.
I also added more spice (1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp mace). Everyone loved it. I took some to work and it disappeared - several people asked for the recipe. When I made it a second time I only had two eggs and it still turned out great. I think this is a very adaptable recipe - you can add more spice or a different crust, cook in a water bath or not,whatever you like. It always seems to come out delicious.
Easy to make and customize. Family loves it!
Very easy to do. If you want to eat it the same day, you will need to make in the morning as it needs time to chill & set in fridge.
I uploaded a pic. of mine; the pumpkin swirl came out brown, because I added brown sugar to that portion of the cheesecake, instead of white sugar. If you want it to look like traditional ‘pumpkin’ I’d recommend not using brown sugar in the pumpkin mix, as some have suggested. I doubled the crust, but would recommend doing 1 1/2 crust recipe; it was a little too thick doubled. I’d also cut back on the butter, it was coming through the bottom of the pan, so to me that means too much in the recipe. I added nearly all of the pumpkin from the 16oz can (so 12oz) for a richer pumpkin taste, and also added an extra 8oz of cream cheese and an extra egg; basically I did a recipe and a half of the filling. Taking others advice I added extra spices to jazz up the flavor. I baked it for 30 min at 350 and then reduced the heat and baked it at 320 for 70 min. I did get a crack on top, but I blame it on my husband who needed to use the oven to make his dinner after the cake was done, so I had to take it out right away and wasn't able to let the cake cool in the oven as I usually do. This has proven to be the trick to a non cracked cheesecake, for me; let it cool in the oven before removing. I wrapped the pan in foil and set in a larger pan filled with water. The flavor turned out great, it had a pumpkin pie taste with a little bit of cheesecake flavor and all the consistency of cheesecake. I got a good marble by layering the mix; started with laying the pumpkin on the bottom, th
We enjoyed this cake in the "field" with many friends w/ different tastes: there was none left! I have had pumpkin cheese cakes before that I didn't like ( I'm not very picky); but , this cake is excellent!The ginger snaps create this semi hard "plate" for the main course and should not be substituted. Enjoy !!!
I have made this twice so far this holiday season and have heard nothing but effusively glowing reviews. I make some minor alterations; like many other reviewers, I add more spices. I find that a little more than 1 tsp cinnamon and 1/2 tsp each of cloves, allspice and ginger bring more of a pumpkin pie spice flavor to the pumpkin cheesecake mixture. If you can find a triple-ginger cookie to use for the crust I highly recommend it. My favorite brand has candied ginger chunks in the cookies and it adds a bit more snap to the crust.
I modified the recipe heavily to make a taller, New York-style cheesecake. I started off by doubling everything except the crust and eggs. Only 5 eggs are necessary. I added all of the sugar at once instead of dividing it and also added 1/2 cup sour cream. I made a layered instead of marbled cheesecake so the different flavors would be more distinct. I used cinnamon, nutmeg, cloves, and allspice because I like a variety of spices. If you decide to make the taller cheesecake, I would suggest baking with a water bath. I baked mine for 15 minutes at 475 and then turned the oven down to 350 and baked for about 70 minutes more. The texture was exceptionally creamy. There are 2 reasons I gave this recipe 4 stars instead of 5: the original recipe needed to be modified quite a bit and the pecans were very out of place in the crust. Next time I would use just the gingersnaps.
This cheesecake is wonderful!! I have made it several times for my husband and he adores it. I have adapted it just slightly as I use the recipe for 18 servings so that it's a bit taller in the pan as well as refrigerate the plain batter for twenty to thirty minutes before marbling it into the pumpkin batter so that it stays separate and doesn't just run together. Otherwise, no changes. Thank you so much for the recipe!!
I love the gingersnap/pecan crust! I did choose to use a whole can (15oz) of pumpkin and I doubled the spices. Homemade whipped cream on top was perfect :)
This was my first attempt at baking a home made cheesecake and I have to brag that I didn't get one crack. I followed some of the suggestions by others by making the filling first and chilling in the fridge while I made the crust, it does firm it up better for the swirl effect. I also used a water bath in the oven. And, I used some pumpkin spice in the mixture for extra flavor. I will make this again and again!
I made this for my family on Thanksgiving, and everybody raved! I multiplied the recipe by 1/2 because other reviews said it was too thin, and it turned out great. I also added some of the spices suggested by others. It was so pretty, and tasted great. I am not a fan of pumpkin pie, but I loved this. Thanks for the recipe, it's definitely a keeper!
I tried this recipe for Thanksgiving and everyone loved it, in fact, they preferred it over the regular pumpkin pie I made. The only thing I think I will change the next time I make it is I will set aside more plain cheesecake batter. I really liked the marbled parts with the mixture of both tastes better than just the pumpkin batter parts. But other than that, a great recipe, thank you for sharing!
Simple and tasty cheesecake recipe. Prepare the filling first and refrigerate while making the crust (this will assist with the marbling effect). Use 1.5 times the crust recipe, the crust makes the cheesecake so you want it a little thicker than normal.
This was wonderful! Very simple to put together, it had a nice consistency. I think next time i will bake it at a cooler temperature (325) to prevent any cracking on the surface. I didn't have any ginger snap cookies so I used maple cookies, and the reviews were great. This is going to be added to my repertoire. Serve with caramel sauce to dress it up!
This recipe was a big hit with my family, I used the pumpkin pie mix instead of the pumpkin, but it just came out sweeter, so if you like sweets, go with the pumpkin pie mix.
This has been my go to holiday recipe. Every year I make several of these. I bring them to neighbors, family, work, holiday potlucks. It always gets rave reviews! Last year brought two to my boyfriend's family's Thanksgiving and they raved. My favorite recipe I ever found on this site!
I liked it!
I think this recipe is a good start for a pumpkin cheesecake. The consistency was great, however, I would have preferred more of a pumpkin taste. I will adjust it accordingly next time. I also don't think the gingersnap crust is necessary. I will more than likely just use a graham cracker crust next time.
Wonderful! I loved this recipe! It will probably become a Thanksgiving tradition in our home. I didn't use the gingersnap crust because I didn't have any gingersnaps on hand, and I really love a regular graham cracker crust. I also didn't use a springform pan, simply because I don't own one. I used a 8-9 inch cake pan. I had a little left over batter though. I also baked mine for only 35 minutes or so, but my oven bakes faster than most. This was wonderful, Thank you! If you're a cheesecake lover and a pumpkin lover, you've got to try this!
I was really disappointed in this. It was too pumpkin-y, and I LOVE pumpkin. I guess I was expecting more cheesecake and less pumpkin pie. I was sad that I wasted my efforts on this -- it was almost embarrassing to have brought it to our Christmas party when I'm usually known for such great cooking.
Very good...the crust was a little thick for me, but otherwise it was great! I will definitely make this again. It's a great holiday dessert alternative!
Made this as an alternative to the Thanksgiving pumpkin pie... even my VERY traditional parents LOVED this... including my Dad who claims not to like cheesecake. I added a little extra pumpkin to the mis and reduced the temperature a bit to account for the darker pan. My first cheesecake ever... and no cracks!
Excellent cheesecake!! I doubled the crust (ran out of gingersnaps but filled the remaining amount needed with graham crackers - tasted great!), and did 1 + 1/2 the filling. It made for a really thick cheesecake. With the extra filling I had to cook it about 20-25 min. longer. Cooked the entire time in a water bath approximately 1/3 up the side of my 9" pan. It was a huge hit with my dinner guests, including my sister who can't stand cheesecake. SOOOOOO delicious! The crust was THE BEST!!
Even better the next night! The whole thing was gone completely within 2 days. I did double the amount of all the spices and it turned out well - otherwise I think they would've gotten hidden. The pumpkin flavor was also there but not too strong. I used 1 package of 1/3-less-fat cream cheese and one low fat. This didn't decrease the creaminess any! Paired perfectly with the crushed gingerbread cookies still leftover from Christmas. All in all, very very good!
This cheesecake rates a 10+ with this household! Followed the recipe to a tee and it looked like a bakery prepared cake and best of all it tasted like a bakery made cake. I don't call myself a wonderful baker but with this recipe I AM a wonderful baker!!!!
The cheesecake was good...BUT if you want a normal size cake double the recipe. I was disappointed how little it made and I followed the recipe to a tea.
This was my first attempt at a 'cooked' cheesecake. WOW!!! It was SO moist and the flavor was unbelievable! Not too sweet...just right! The gingersnap crust gave it such a nice flavor. I usually don't eat the crust on my cheesecakes, but I gobbled this one up!
This was the best cheesecake, everyone wanted the recipe. I followed the recipe exactly except I used a 9 1/2" pan and baked for 50 minutes instead of 55, it turned out perfect.
I made this for Thanksgiving and it was a hit! I followed others' recommendations and baked with a water bath and had no cracking! It was beautiful and tasty too!