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Contest-Winning Pumpkin Cheesecake Dessert

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
  • Total Time
    Prep: 25 min. Bake: 40 min. + chilling
  • Makes
    24 servings


  • 1-1/2 cups crushed gingersnaps (about 30 cookies)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • Ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional


  • In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
  • Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
  • Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts
1 piece: 276 calories, 20g fat (11g saturated fat), 92mg cholesterol, 226mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 5g protein.

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Average Rating:
  • yolyg
    Dec 12, 2020

    I love anything pumpkin and this did not disappoint. I used pumpkin pie spice in place of the cinnamon. Only change I made and the family loved it.

  • Anne
    Nov 27, 2020

    I used twice the butter for the crust, and twice as much vanilla and sugar in the came out perfectly sweet.

  • GStaelens
    Dec 10, 2018

    Not to sweet - just right with caramel sauce

  • Nuenfqxk
    Nov 24, 2017

    Wonderful! So easy! I made it for Thanksgiving- everyone from Grandparents to teens loved it. I topped each square with whip cream and a drizzle of maple syrup. The gingerbread crust was so tasty. It traveled well and looked great! Will definitely make it again! I was a hit! Thanks Taste of Home!Susie S.

  • 11children
    Oct 2, 2017

    The best

  • vavsandiego
    Oct 1, 2017

    Worst webpage to save recipes from an ereader

  • cindiak
    Sep 18, 2017

    I've made this for Thanksgiving and the gingersnap crust really makes this cheesecake stand out. Delicious!

  • kimb0
    Dec 10, 2016

    I made this for Thanksgiving and it was a huge hit! Will definitely make again.

  • peanutsnona76
    Oct 27, 2016

    Very nice! Pleasant flavor. Great for potlucks and big family get -togethers. In regards to CCI's comment on nutritional info: if you read it, the info states that 1PIECE (calculated without syrup) contains 7 grams of fat, NOT the entire pan. Read carefully, do the math.

  • lolohiser
    Mar 2, 2015

    My cheesecake recipes are really tough to get 5 stars. I LOVE CHEESECAKE!! This was pretty good though, especially one that you can cook in a 13 x 9 pan!?!