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Marilyns Treats

October 17, 2016 · 105 Comments

Pumpkin Cheesecake Ginger Cookie Crust

Cheesecake· Recipe Archive

Pumpkin Cheesecake. Rich, creamy and full of pumpkin flavor and a ginger bread crust!
Pumpkin Cheesecake. Rich, creamy and full of pumpkin flavor and a ginger bread crust!

Pumpkin Cheesecake Ginger Cookie Crust

WARNING: this dessert is so addicting you will need a warning notice for your family to save room for dessert!

This is the ultimate pumpkin cheesecake.

I know I say that a lot. But I really mean it for a Fall dessert.

It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin.

These are the INGREDIENTS You will need:

  • 1 cup crushed gingersnap cookies about 20 cookies
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter melted
  • 4 packages 8 ounces each cream cheese, softened, divided
  • 1-1/2 cups sugar divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup canned pumpkin
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg

GARNISH:

  • Chocolate syrup caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

These are the INSTRUCTIONS For preparation:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
  • For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
  • Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. 

If you want something extra special for the holidays, you have to try this recipe.

It is so light and moist that you won’t believe it is indeed a cheesecake.

The savory flavor of pumpkin blends into each forkful of gingerbread crust.

And it leaves that satisfaction of a dessert worth waiting for.

But don’t wait for a holiday to introduce this culinary delight to family and friends.

You will want to add this to your “signature” recipe file!

It’s never too soon to start the goodness of baking with pumpkin.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Pumpkin Cheesecake. Rich, creamy and full of pumpkin flavor and a ginger bread crust!

Pumpkin Cheesecake Ginger Cookie Crust

It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 
4.95 from 36 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, ginger
Method: Bake
Skill Level: Intermediate
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Adjust Servings: 12
Calories: 510kcal
Author: Marilyn

Ingredients

  • 1 cup crushed gingersnap cookies about 20 cookies
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter melted
  • 4 packages 8 ounces each cream cheese, softened, divided
  • 1-1/2 cups sugar divided
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup canned pumpkin
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg

GARNISH:

  • Chocolate syrup caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Instructions

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
  • For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
  • Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 510kcal (26%) | Carbohydrates: 36g (12%) | Protein: 7g (14%) | Fat: 27g (42%) | Saturated Fat: 16g (80%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 8g | Cholesterol: 155mg (52%) | Sodium: 320mg (13%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Check out this recipe
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This no bake pumpkin cheesecake can’t be easier. This is great for the Fall and holidays!
Check out this recipe

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Comments

  1. blankSuzie Olsen says

    November 8, 2018 at 11:11 PM

    The combined flavors, pumpkin and ginger, sound like the perfect pairing to me! Yum!

    Reply
    • blankMarilyn says

      November 9, 2018 at 9:41 AM

      Thank you so much Suzie for the kind review. I am glad you like the pumpkin and ginger combo. Enjoy!

      Reply
  2. blankAmy says

    November 8, 2018 at 7:35 PM

    Oh, yum, this sounds delicious, Marilyn! Thanks for sharing at Best of the Weekend!

    Reply
    • blankMarilyn says

      November 8, 2018 at 8:38 PM

      Thank you Amy. Love sharing at your party. Enjoy your evening!

      Reply
  3. blankMichelle Leslie says

    November 7, 2018 at 1:10 AM

    OMW, gingersnaps and pumpkin. What a match made in foodie heaven. Your pumpkin cheesecake sounds divine Marilyn. I can’t wait to share the recipe with my daughter so she can make us one.

    Reply
    • blankMarilyn says

      November 7, 2018 at 3:12 PM

      Thank you Michelle. I am glad you love the ginersnap and pumpkin combo. I hope your daughter does too. Enjoy your day.

      Reply
  4. blankKathleen - Bloggers Lifestyle says

    November 6, 2018 at 6:46 PM

    Another of your evergreen recipes. You got my attention with the photo and then the ginger base. It looks too delicious to only have once a year. We will feature this on the next Blogger’s Pit Stop. Well done!
    Kathleen

    Reply
    • blankMarilyn says

      November 6, 2018 at 7:19 PM

      Thank you Kathleen for the kind review and the feature! You made my day. I mean truly made my day. I have been tearing my hair out because my host is an idiot and changed some important settings. I hope you have a great evening!

      Reply
  5. blankClearissa Coward says

    November 5, 2018 at 11:07 PM

    This is amazing. I don’t cook with a lot of ginger. That is an amazing idea to use ginger in the crust. Thank you for sharing and co-hosting with #TheBloggingGrandmothersLinkParty.

    Reply
    • blankMarilyn says

      November 6, 2018 at 2:21 PM

      Thanks. Many people don;t like crust, so if they don’t like ginger, it is no big deal! Have a lovely week!

      Reply
  6. blankAlice v says

    November 5, 2018 at 8:53 PM

    This is a winning combination! I love cheesecake and pumpkin!

    Reply
    • blankMarilyn says

      November 6, 2018 at 2:21 PM

      Thank you Alice. I am glad you like the recipe. Have a lovely week!

      Reply
  7. blankRoseann Hampton says

    November 3, 2018 at 9:23 PM

    This looks like the perfect recipe for Thanksgiving! Thanks for sharing with us at The Bloggers’ Pit Stop!

    Reply
    • blankMarilyn says

      November 3, 2018 at 9:47 PM

      Thank you Roseann. This cheesecake is very popular at Thanksgiving. Enjoy your week.

      Reply
  8. blankSinea says

    November 3, 2018 at 7:19 PM

    Marilyn, this cheesecake looks absolutely delicious! I can hardly wait to make it ♥

    Reply
    • blankMarilyn says

      November 3, 2018 at 8:00 PM

      Thank you Sinea. I am glad you like the recipe for my pumpkin cheesecake! Have a lovely weekend!

      Reply
  9. blankSandra Garth says

    November 3, 2018 at 12:34 PM

    I love this recipe! Thank you for sharing with us at Celebrate Your Story and have a great weekend.

    Reply
    • blankMarilyn says

      November 3, 2018 at 7:51 PM

      I am glad you like the cheesecake Sandra! Enjoy your weekend.

      Reply
  10. blankAmy @ The Quiet Homemaker says

    November 3, 2018 at 7:47 AM

    Oh my gosh! You are killing me! So much goodness linked up this week!

    Thanks for linking up @LiveLifeWell!

    Blessings,

    Amy

    Reply
    • blankMarilyn says

      November 3, 2018 at 8:22 AM

      Thanks Amy. That is the best remark today. Have a lovely week.

      Reply
  11. blankBeverly says

    November 2, 2018 at 8:42 PM

    Marilyn, this was the most clicked from last week’s Snickerdoodle Party. All of the co-hosts will be featuring it at tomorrow’s party. Thanks for sharing your wonderful recipes with us!

    Reply
    • blankMarilyn says

      November 2, 2018 at 8:52 PM

      Oh my!! Thank you so much. I am thrilled and you made my night. I will be at the party tomorrow! Enjoy your weekend.

      Reply
  12. blankcandy says

    November 1, 2018 at 8:23 AM

    We just had this over the weekend. My neighbor brought it down to share at our weiner roast. So good. Found you on Simple Homestead Blog Hop.

    Reply
    • blankMarilyn says

      November 1, 2018 at 6:46 PM

      I am happy you got to sample this Candy!! I love pumpkin and this is a great recipe. Have a good week!

      Reply
  13. blankAnnMarie Irace says

    October 31, 2018 at 11:44 AM

    I just had a fabulous pumpkin cheesecake at a restaurant yesterday and it looked like this! I was hoping to find a recipe and here it is! Thanks for posting it!

    Reply
    • blankMarilyn says

      November 1, 2018 at 6:45 PM

      I just bet it was delicious AnnMarie. I am glad the recipe was timely. Have a good week!

      Reply
  14. blankClaire Justine says

    October 31, 2018 at 5:57 AM

    This looks delicious Marilyn, I would love to try some 🙂

    Thanks for sharing at Creative Mondays.

    Reply
    • blankMarilyn says

      November 1, 2018 at 6:45 PM

      Thank you for the kind words Claire! I hope you are enjoying your day. Have a good week!

      Reply
      • blankClaire says

        November 5, 2018 at 1:54 AM

        Thanks again for sharing at Creative Mondays Marilyn, you are one of my featured blogs today.

        Reply
        • blankMarilyn says

          November 5, 2018 at 5:50 PM

          Thank you Claire! I am excited. You made my day!

          Reply
  15. blankApril J Harris says

    October 30, 2018 at 4:42 PM

    Your Pumpkin Cheesecake looks deliciously indulgent, Marilyn. I love the ginger cookie crust! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a great week!

    Reply
    • blankMarilyn says

      October 30, 2018 at 8:11 PM

      Thank you April for the kind words. Your party is always a treasure trove of ideas! Happy Halloween!

      Reply
  16. blankLee MacArthur says

    October 29, 2018 at 1:14 PM

    I love the idea of the ginger in the crust to complement the pumpkin.

    Reply
    • blankMarilyn says

      October 29, 2018 at 2:11 PM

      Thank you Lee. It is a flavor difference for sure. Happy Halloween.

      Reply
  17. blankPat says

    October 29, 2018 at 12:28 PM

    This looks fabulous, Marilyn!

    Reply
    • blankMarilyn says

      October 29, 2018 at 2:11 PM

      Thank you Pat!! Happy Halloween.

      Reply
  18. blankVirginia says

    October 29, 2018 at 9:55 AM

    This sounds AMAZING!

    Virginia |

    Reply
    • blankMarilyn says

      October 29, 2018 at 10:44 AM

      Thank you so much Virginia! Happy Halloween

      Reply
  19. blankAmy says

    October 28, 2018 at 3:47 PM

    What a delightful combination of flavors. This sounds so delicious.

    Reply
    • blankMarilyn says

      October 28, 2018 at 8:00 PM

      Thank you vAmy. I am glad you like the recipe. Happy Halloween!

      Reply
  20. blankHelen at the Lazy Gastronome says

    October 28, 2018 at 8:34 AM

    I love the ginger cookie crust. Thanks for sharing at the What’s for Dinner party – hope your week is fabulous!

    Reply
    • blankMarilyn says

      October 28, 2018 at 7:59 PM

      I am happy to visit your party each week Helen. Happy Halloween!

      Reply
  21. blankMaria | passion fruit, paws and peonies says

    October 27, 2018 at 2:56 AM

    This looks so yummy! I love the sound of the crust. Thanks for sharing this recipe xx

    Reply
    • blankMarilyn says

      October 27, 2018 at 11:07 AM

      Thank you Maria. It is a great change to hte normal pumpkin pie that is served. I use it together with the pir for those that don;t like a pie crust. Have a great weekend!

      Reply
  22. blankJenna says

    October 25, 2018 at 6:38 PM

    I decided that this is a must for our Thanksgiving menu, {I know I already commented once} and this will go on my bucket list for November! I really appreciate all the cheesecake tips too, Thanks Marilyn!

    Reply
    • blankMarilyn says

      October 25, 2018 at 10:33 PM

      That tickles me Jenna. I lovew to make all kinds of cheesecake recipes. I think the specialty flavors are my most popular. I am glad you enjoy them. Let me know how it turns out!

      Reply
  23. blankMiz Helen says

    November 6, 2016 at 10:21 AM

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

    Reply
    • blankMarilyn says

      November 6, 2016 at 1:52 PM

      Thank you so much Miz Helen. This cheesecake is my all time favorite!

      Reply
  24. blankMary-the boondocks blog says

    November 2, 2016 at 4:00 PM

    Marilyn this looks so yummy. I’ve never made a cheesecake with pumpkin before. This will definitely be a first. Pinning.

    Reply
    • blankMarilyn says

      November 2, 2016 at 4:52 PM

      It is so fantastic! Like pumpkin pie on steroids. Light and creamy.

      Reply
  25. blankCarla a.k.a Mrs. R says

    November 1, 2016 at 1:13 PM

    Hi Marilyn, what I great dessert to serve for Thanksgiving dinner. It sure beats the same ole pumpkin pie … I have to give this one a try! xo

    Reply
    • blankMarilyn says

      November 1, 2016 at 3:46 PM

      My family actually requests both. Along with apple pie. And seconds on stuffing. LOL!

      Reply
  26. blankGrandmas House DIY says

    November 1, 2016 at 11:44 AM

    I’m saving this one for Thanksgiving – Pinned! Thank you for sharing with at the To Grandma’s House we go Wednesday link party! Hope to see you there again tomorrow!

    Reply
    • blankMarilyn says

      November 1, 2016 at 3:44 PM

      I hope you and your guests enjoy this! It is truly delish!

      Reply
  27. blankAngie ~ ambient wares says

    October 31, 2016 at 7:48 PM

    Well, this just sounds insanely good! Thanks for sharing with us at Funtastic Friday!

    Reply
    • blankMarilyn says

      October 31, 2016 at 7:58 PM

      Thank you Angie. I just love #FuntasticFriday.

      Reply
  28. blankSahana says

    October 31, 2016 at 1:52 PM

    Love this. Looks decadent. Thank you for linking with us at #HomeMattersParty . We would love to see you again next week.

    Reply
    • blankMarilyn says

      October 31, 2016 at 3:27 PM

      Thank you Sahana for coming to share your thoughts! See you at the next party!

      Reply
  29. blankCrystal Green says

    October 30, 2016 at 12:28 AM

    I love this! It looks delicious. Thank you for sharing this recipe with us.

    Thank you for sharing this with us on the #FridayFriolity party. We hope to see you next Thursday at 9pm EST.

    Reply
    • blankMarilyn says

      October 30, 2016 at 2:26 PM

      Thanks Crystal! Have a fun and safe Halloween!

      Reply
  30. blankAngela @marathonsandmotivation.com says

    October 30, 2016 at 12:17 AM

    This looks fabulous! I love pumpkin pie & this is stepping it up with the ginger crust…YUM!!!

    Reply
    • blankMarilyn says

      October 30, 2016 at 2:25 PM

      That crust is the best addition to that cheesecake! Have a fun and safe Halloween!

      Reply
  31. blankBeverly says

    October 29, 2016 at 9:55 AM

    Marilyn, you always share such wonderful recipes! Thanks for partying with us at Snickerdoodle each week. Pinning.

    Reply
    • blankMarilyn says

      October 29, 2016 at 11:18 AM

      Thank you Beverly. I love Snickerdoodle Sunday!

      Reply
  32. blankVanessa says

    October 29, 2016 at 4:09 AM

    My favorite kind of dessert. I love cream cheese and ginger cookies. Yummy! Thank you for sharing at Dishing it and Digging it link party. It’s great when you share your yummy recipes with us. Have a great weekend and see you Sunday for the new link party.

    Reply
    • blankMarilyn says

      October 29, 2016 at 11:17 AM

      Thank you Vanessa for the kind words and invitation! I wouldn’t miss your party.

      Reply
  33. blankMegan @ C'mon Get Crafty says

    October 28, 2016 at 4:56 PM

    Forget the holidays, I want this today! Love the idea of a gingersnap crust for extra punch of flavor! #MM

    Reply
    • blankMarilyn says

      October 28, 2016 at 10:11 PM

      This is so good. Pumpkin Pie swirled into the creamy cheesecake. I know I will serve this again!

      Reply
  34. blankJamie @ Medium Sized Family says

    October 27, 2016 at 9:20 PM

    This is a family favorite! I can’t wait to sink my teeth into it again. 🙂

    Reply
    • blankMarilyn says

      October 27, 2016 at 9:42 PM

      So glad to hear it! It is one of my favorites too!

      Reply
  35. blankNikki Frank-Hamilton says

    October 27, 2016 at 9:18 AM

    Marilyn, This looks so good. Licking my screen! I think I’ll serve this before the turkey dinner. No one will be able to wait anyway and I can make a smaller turkey. Do I even need to roast a turkey? LOL

    Reply
    • blankMarilyn says

      October 27, 2016 at 3:06 PM

      No just call for pizza and have dessert! What time do we eat?

      Reply
  36. blankRoseann Hampton says

    October 26, 2016 at 8:58 PM

    I love making cheesecakes and this one looks delicious! Pinning for the holidays!

    Reply
    • blankMarilyn says

      October 26, 2016 at 9:04 PM

      Thank you Roseann. This is just a drlicious pairing with the ginger cookie crust nd the pumpkin!

      Reply
  37. blankAmanda says

    October 26, 2016 at 4:29 PM

    I love cheesecake! Thanks for joining us on The Creative K Kids’ Tasty Tuesday and I hope you’ll join us again next week!

    Reply
    • blankMarilyn says

      October 26, 2016 at 7:29 PM

      Thank you Amanda. I wouldn’t miss it!

      Reply
  38. blankCrystal says

    October 26, 2016 at 10:43 AM

    This sounds wonderful! We always have pumpkin pie for Thanksgiving but I think this just may have to take its place this year.

    Reply
    • blankMarilyn says

      October 26, 2016 at 7:29 PM

      You really need both! I will have ome of each please! Thanks for stopping Crystal.

      Reply
  39. blankLinda at Mixed Kreations says

    October 26, 2016 at 5:46 AM

    This sounds awesome Marilyn! I’ve never had pumpkin cheesecake but I haven’t tasted one I didn’t like. I love gingersnaps so I’ve sure this would be really yummy!

    Reply
    • blankMarilyn says

      October 26, 2016 at 7:27 PM

      This one is so different with the ribbons of pumpkin pie filling running throughout the cheesecake. Kind of a mistake since I didn’t blend the cream cheese evenly. It is delicious!

      Reply
  40. blankJess says

    October 25, 2016 at 9:07 PM

    This sounds so tasty!

    Thanks for joining Cooking and Crafting with J & J!

    Reply
    • blankMarilyn says

      October 25, 2016 at 10:52 PM

      Thank you so much Jess!

      Reply
  41. blankSandra Garth says

    October 25, 2016 at 6:55 PM

    When I first started blogging I made a cheesecake with a gingersnap crust and it was by far not my best work. After seeing another one of your delicious creations I’m ready to try again. Thanks for the inspiration and thanks for sharing with us this week at Celebrate Your Story, have a great week.

    Reply
    • blankMarilyn says

      October 25, 2016 at 10:51 PM

      I am sure you would make an excellent and delicious one Sandra! Glad to inspire you.

      Reply
  42. blankMichelle says

    October 24, 2016 at 11:53 PM

    BRILLIANT!!!!
    I love your crust idea too!
    Yum!
    Thanks for the recipe!
    Michelle

    Reply
    • blankMarilyn says

      October 25, 2016 at 4:07 PM

      Thank you so much for the great reaction. It is nice of you to leave your comment. Have a good day!

      Reply
  43. blankJenna says

    October 24, 2016 at 9:03 PM

    I’m not one for pumpkin pie, but this could change my mind!

    Reply
    • blankMarilyn says

      October 24, 2016 at 9:54 PM

      I bet it would Jenna. Thanks for sharing your thoughts!

      Reply
  44. blankHelen at the Lazy Gastronome says

    October 24, 2016 at 10:02 AM

    Mmmmm……this looks so good!!! Just add a cup of coffee and it’s heaven! Thanks for sharing on the what’s for dinner link up – and thanks for your support!

    Reply
    • blankMarilyn says

      October 24, 2016 at 4:55 PM

      I’ve got coffee. And pumpkin spice creamer. Yum!

      Reply
  45. blankMrs. AOK says

    October 24, 2016 at 9:48 AM

    I WANT, I WANT, I NEED!!!
    Marilyn!!! This sounds and looks AMAZING!!
    I went straight to pinning and tweeting. 😀 Thanks for sharing with us at #MMBH.
    XOXO

    Reply
    • blankMarilyn says

      October 24, 2016 at 4:54 PM

      Thanks! You need more cheat days Dean. The ribbons of pumpkin pie in this are awesome.

      Reply
  46. blankMeena says

    October 23, 2016 at 9:08 PM

    Pinned!
    I found you on a link up. =)

    Reply
    • blankMarilyn says

      October 23, 2016 at 9:28 PM

      Thank you Meena! Have a great day.

      Reply
  47. blankKatie - Mommy Scene says

    October 23, 2016 at 6:11 PM

    YUM! Will have to try this!

    Reply
    • blankMarilyn says

      October 23, 2016 at 6:52 PM

      Thank you Katie! It is a real treat.

      Reply
  48. blank[email protected] says

    October 18, 2016 at 9:02 AM

    I like cheesecake and pumpkin, definitely I like this. It sounds so delicious. But the steps seem a little bit complicated. Well, guess good food need patience and practices. 🙂

    Reply
    • blankMarilyn says

      October 18, 2016 at 10:28 PM

      This sounds like many steps, but it isn’t. Wrapping the pan in foil and putting it a water filled roaster is the only extra thing. You can skip if you dont care the top may crack. Thanks for commenting!

      Reply
  49. blankSandy Sandmeyer says

    September 27, 2015 at 4:50 PM

    This recipe takes my favorite fall flavors and puts them in a cheesecake. Sounds really lovely. Now to get someone to make me one. Thanks for sharing your recipe at the #AnythingGoes Link Party.

    Reply
    • blankMarilyn says

      September 27, 2015 at 7:07 PM

      Thanks Sandy! This has put me on a pumpkin bender!

      Reply
  50. blankKim @ the Baking ChocolaTess says

    September 22, 2015 at 8:19 AM

    Pumpkin and cheesecake together? Uhhh…Yes! Looks amazing!

    Reply
    • blankMarilyn says

      September 22, 2015 at 10:07 AM

      Yes, Kim. Pumpkin cheesecake! Not sweet, but light and full of just the right amount of spice! Thanks for commenting.

      Reply
  51. blankMaureen | Orgasmic Chef says

    September 8, 2015 at 10:07 PM

    I love pumpkin cheesecake and even though we’re headed into summer, this is the time of year I like to eat it. 🙂

    Reply
    • blankMarilyn says

      September 8, 2015 at 11:09 PM

      Me too, Maureen. Rhere is something about the holidays from now to December that cry for pumpkin and spice! Good to see you pop over.

      Reply

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Meet The Chef

blankMarilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Conversion Chart Featured Image. Shows kitchen tools in Imperial and Metric.

Conversion Chart

Meal Planning is a habit that is easy to fall into. Getting your week of meals together ahead of shopping actually takes less time and removes the stress of thinking about dinner.

Meal Planning 101

This is the series named Tip Friday. It provides all types of Kitchen hacks and tips.

Tips That Help In The Kitchen

Whether you make a lot of cheesecakes, or this is your first you want to read these tips first! Bain Marie.

6 Tips to a Perfect Cheesecake Experience

Worst Crock Pot Meal Irish Soda Bread In crock pot prior to cooking.
How Not to Make The Worst Crock Pot Meal

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