Deluxe Pumpkin Cheesecake
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 10
  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • ⅓ cup finely chopped pecans, optional
  • ¼ cup butter, melted (1/2 a stick)
  • 4 packages (8 ounces each) cream cheese, softened
  • 11/2 cups sugar
  • 2 tablespoons cornstarch
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin
  • 2 teaspoons ground cinnamon
  1. Preheat the oven to 350 degrees. Wrap a 9 inch springform pan in a double layer of heavy duty aluminum foil and spray the inside of the pan with baking spray.
  2. Place the gingersnap cookies in a food processor and pulse until they are crushed. (You can also place them into a ziptop bag and pound with a mallet or a rolling pin to crush the cookies.) If you'd rather use graham crackers, you'll also need one cup crushed crackers, 8-9 whole crackers.
  3. Crush the pecans, if using.
  4. Add the melted butter and mix to combine. (I have found that I can get away with using 2½-3 Tablespoons of butter, instead of the 4 that are indicated in the original recipe.)
  5. Press the crumbs firmly into the bottom of the pan.
  6. Bake for 8-10 minutes, until golden and set. Cool.
  7. Meanwhile, mix the softened cream cheese with the sugar and cornstarch in a standing mixer with a paddle attachment or using a hand mixer until the mixture is creamy and smooth.
  8. Add the vanilla and eggs, one at a time.
  9. In another bowl, place the canned pumpkin.
  10. To make your own pureed pumpkin, take out the seeds and cut the pumpkin into sections. Roast in the oven at 400 degrees until you can pierce the pumpkin easily with a fork. You can also steam the pumpkin, or even cut the flesh into pieces and cook it in water until it's soft and can be pierced with a fork or knife. Place in a food processor and pulse until the pumpkin is pureed.
  11. Add 2 cups of the cream cheese mixture to the pumpkin puree, add the cinnamon and mix to combine.
  12. Set aside 1 cup of the pumpkin mixture.
  13. Pour the rest of the pumpkin mixture over the crust.
  14. Top with the cream cheese mixture.
  15. Use a butter knife to swirl through the 2 layers.
  16. Place dollops of the reserved pumpkin mixture over the cream cheese mixture.
  17. Run the butter knife through the pumpkin dollops.
  18. Place the springform pan into a roasting pan filled with about an inch of of hot water.
  19. Bake in the preheated oven for about an hour. Serve with freshly whipped cream.
Recipe by Olga's Flavor Factory at