Pumpkin Pie Cheesecake Be the first to rate & review! Two treasured recipes come together for a light cheesecake that tastes like pumpkin pie. A tangy cranberry topping takes it to the next level. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 1 hrs Stand Time: 30 mins Cool Time: 45 mins Chill Time: 4 hrs Total Time: 35 mins Servings: 14 Jump to Nutrition Facts Ingredients 2 15 ounce can pumpkin 1 ½ cup finely crushed gingersnaps (8 to 9 oz.) ¼ cup melted butter 2 tablespoon packed brown sugar 2 8 ounce packages cream cheese, softened 1 ¼ cup packed brown sugar ¼ cup all-purpose flour 2 teaspoon pumpkin pie spice 5 eggs, slightly beaten 1 Recipe Cranberry Topper (optional) Cranberry Topping 1 cup fresh cranberries ½ cup light-color corn syrup Directions Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust. For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack. For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand. Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.) Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings. Cranberry Topping In small saucepan combine cranberries and corn syrup. Cook and stir over medium heat 4 to 5 minutes or until berries begin to pop. Remove from heat; stir in 1/2 cup cranberry sauce or relish. Cool. Makes 1-1/2 cups topping. Rate it Print Nutrition Facts (per serving) 338 Calories 16g Fat 41g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 338 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 121mg 40% Sodium 288mg 13% Total Carbohydrate 41g 15% Total Sugars 27g Protein 7g Calcium 80.8mg 6% Iron 1.8mg 10% Potassium 156mg 3% Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.