Total: | 2 hr 10 min |
Prep: | 30 min |
Cook: | 1 hr 40 min |
Yield: | 12 servings |
Ingredients
- 1 1/2 cups finely ground gingersnap cookies
- 1/4 cup finely ground walnuts
- 1/4 cup sugar
- 5 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 6 eggs
- 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
- 1 1/2 teaspoons Spice Islands Pumpkin Pie Spice
- 1 can (15 ounces) pumpkin
Instructions
- Preheat oven to 500 degrees F.
- Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch nonstick springform pan. Set aside.
- Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.
- Bake at 500 degrees F for 10 minutes; reduce temperature to 200 degrees F and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan.
- Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours
- TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.
Nutrition Facts
Serving Size | 1 of 12 servings |
Calories | 432 |
Total Fat | 28 g |
Saturated Fat | 15 g |
Carbohydrates | 41 g |
Dietary Fiber | 1 g |
Sugar | 37 g |
Protein | 7 g |
Cholesterol | 155 mg |
Sodium | 245 mg |
Reviews
First off someone needs to take this recipe back to the test kitchen. 200 degrees??? Yea so I followed the recipe to the TEE!!! The cake was very soupy before I even started to bake. The middle sank in and was a gelatinous goo when I went to cut it. So upset! Messed up my family dinner. How often do you guys retest these recipes? Obviously this one needs to go back to the drawing board. If I could request my money back for my ingredient I would. Total waste of time and money. Don’t make this. Find a new recipe. This ain’t it chief!
I bake a lot of cheesecakes, so please tell me, what’s with the 500-degree oven temp? I’ll admit I was dumb enough to play along, until the butter melted out of the crust and started a fire on the floor of my oven. So, Thanksgiving dessert was trashed, but I made a second attempt over the weekend, started the baking at 325, and everything was fine. Seriously, someone needs to review these recipes more carefully.
Also, I like to add a little orange extract to all my baked pumpkin recipes. 1/2 teaspoon worked great in this recipe, and really brightens the pumpkin flavor.
1-star until you fix the recipe.
I bake alot. This recipe seemed “off” to me a little. I followed direction to the T and still ended up with an extremely over-browned top and bottom and soupy middle. I ended up having to cook on the lower temp almost 45 minutes longer than stated. It looks like hell. I still think its more pudding like than it should be. Hope it’s edible, otherwise, I’ve wasted a ton of time, and quite a bit of money on something that I am not proud to serve.
Very easy and delicious recipe, my husband (who never cooks) pretty much was able to make the whole thing with little help. I made it for Thanksgiving for my in-laws and they went crazy for it. I will admit, I did make a chocolate ganache and covered the top with it and let it cool. That sent it over the top, it was delicious!
I love this! My family has now made it a tradition to have this part of our Thanksgiving meal…..Excellent!
Great recipe, everyone loved it, it took a little longer to make than my normal recipes, but it was well worth the additional time.
Amazing – it’s a NY-style cheese cake and the swirl gave it a special touch. Everyone loved it. It was a little bit of work with the oven temp changes, but trust me it’s worth it. I used regular vanilla and we also only did one layer of the cheesecake like the picture shows.