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Pure pumpkin cheesecake from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • heavy cream
  • pecans
  • cream cheese
  • gingersnap cookies
  • store-cupboard ingredients
  • turbinado sugar
  • pumpkin pie filling

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 27, 2015

    This is just as good as everyone says- I haven't made many cheesecakes but this would have to be one of the best I have made. As a cheesecake. As a "pumpkin" cheesecake, I did find the pumpkin flavor to be very subtle-maybe too subtle. (But I have a head cold now, so my taste could be off, as I also couldn't taste the ginger snaps.) I omitted the caramel piping too- instead I swirled some dulce de leche on top.

  • Astrid5555 on February 10, 2013

    So good! Had to substitute graham crackers for the gingersnaps, but added ground ginger to the crust. Left out the Caramel piping glaze. Will definitely make again!

  • WendyKinney on January 03, 2012

    Just spectacular. Made it for the 100% Club party, and it was so good broke my own rule of not making a recipe more than once, and made it 11 more times for holiday parties (2011). Spectacular. I might make it again.

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