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Pumpkin cheesecake recipe

Impress your family and friends with this pretty and decadent cheesecake.
Impress your family and friends with this pretty and decadent cheesecake.
Christy Pringle

If you're tired of the same old pumpkin pie, try this tasty variation at your next holiday gathering. You don't have to have a springform pan to make delicous cheesecake, try making it in a 9x13 pan.

*I had a hard time finding gingersnaps, I finally found some, but if you have a hard time finding them as well, try substituting a cookie called "stage planks", which can be found at Flowers Thrift Store, 4150 Thornton Taylor Parkway Fayetteville, TN 37334-2662, (931)433-8517. If all else fails, just use graham crackers.

Layered Pumpkin Cheesecake


  • 3 cups gingersnap cookie crumbs (about 32)
  • 1/4 cup butter or margarine, melted


  • 4 packages (8 oz each) cream cheese, softened
  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

1. Preheat oven to 300°F. Prepare a 9-inch springform pan with cooking spray or lightly grease with shortening. Wrap a strip of foil around the bottom of the pan to prevent drips. Combine the crumbs and butter. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake 8 to 10 minutes. Let cool.

2. Beat the cream cheese with an electric mixer on medium until smooth; do not over beat. Turn the mixer down to low speed and gradually add in sugar. Leave the mixer on low speed and beat the eggs in, one at a time, just until the mixture ia blended. Spoon 3 cups of this cream cheese mixture into th prepared pan and crust. Spread it evenly.

3. Stir the remaining ingredients into the remaining cream cheese mixture. Mix with a whisk until this mixture is smooth. Spoon over the plain mixture that is already in the pan.

4. Bake for 1 hour 25 minutes to 1 hour 30 minutes. The edges should be set, but the center of the cheesecake will still jiggle slightly when moved.

5. Turn off the oven and open the door about 4 inches. Leave the cheesecake in the oven for 30 minutes longer. Remove the cheesecake from the oven and place on a cooling rack. Don’t release the sides of the pan, but run a knife around the edges to loosen cheesecake. Let it cool in the pan on the cooling rack for 30 minutes. Cover loosely and refrigerate at least 6 hours but not longer than 24 hours.

6. Run knife around edges of cheesecake again and carefully remove the side of the pan. Place the cheesecake on a serving plate. Store the cheesecake covered in the refrigerator.


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