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Pumpkin Cheesecake with Ginger Cream Topping

Pumpkin Cheesecake with Ginger Cream Topping

Cooking Light JULY 2010

  • Yield: Yield: 16 servings


  • 3/4 cup sugar, divided
  • 3/4 cup firmly packed brown sugar, divided
  • 3/4 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (16-ounce) can pumpkin
  • 3 (8-ounce) packages cream cheese, softened
  • 3 large eggs
  • Ginger Cream Topping
  • Garnish: 16 pecan halves


Combine 1/4 cup sugar, 1/4 cup brown sugar, graham cracker crumbs, 1/2 cup pecans, and butter; press in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Cover and chill 1 hour.

Combine remaining 1/2 cup sugar, 1/2 cup brown sugar, flour, and next 6 ingredients; set aside.

Beat cream cheese at medium speed of an electric mixer until creamy. Add pumpkin mixture, beating well. Add eggs one at a time, beating after each addition. Pour mixture into prepared crust. Bake at 350° for 55 minutes. Cool completely in pan on a wire rack.

Spoon Ginger Cream Topping over cheesecake. Cover and chill at least 8 hours. To serve, carefully remove sides of springform pan; garnish cheesecake, if desired.


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Pumpkin Cheesecake with Ginger Cream Topping recipe