About this recipe: A deliciously different cheesecake recipe. A buttery shortbread biscuit base is topped with a swirled mixture of pumpkin and cream cheese. It's the perfect dessert for dinner parties or any day of the week.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! I also did what grandma always taught me - NEVER use as much ginger or nutmeg as it calls for...I used just over 1/8 tsp each. - 09 Nov 2004 (Review from Allrecipes US | Canada)
This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 minutes before removing it and refrigerating overnight. It's a very attractive dessert and a nice change from pumpkin pie. - 25 Nov 2004 (Review from Allrecipes US | Canada)
I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!! - 25 Nov 2007 (Review from Allrecipes US | Canada)