I know this is close to blasphemy, but I’m not a huge fan of pumpkin pie. (Okay, that’s not close to blasphemy at all, but it does seem a bit inappropriate this time of year, doesn’t it?) And like a lot of people who share that opinion, it’s not so much a taste issue for me as it is a texture one. While I don’t care for pumpkin pie, I adore just about anything else pumpkin flavored. I’m slightly obsessed with pumpkin ice cream, pumpkin bread, pumpkin tarts, pumpkin sauce (just wait for next week!), ooh, pumpkin pie Blizzards, pumpkin candles (not to eat, to smell) you name it. So pumpkin cheesecake is my dessert of choice on Thanksgiving. It’s a good alternative to pie, and it’s great because it needs to be made ahead of time – forcing you to plan ahead!
A note about water baths: Kate talked about water baths a little in her cheesecake post. While cheesecake enthusiasts will tell you it’s essential to always use one, from my experience, some cheesecakes do okay without them (like Kate’s recipe) and others really need them to turn out well. I think it depends on the recipe. This one needs a water bath.The crust is one of my favorite parts; a mix of gingersnap cookies and pecans


On top of that goes the creamy, pumpkin-spiced cheesecake batter with white chocolate
You’ll want to cover the outside of your pan in several layers of heavy duty foil to prevent any water from leaking in.  Place your pan in a larger, roasting pan and fill the roasting pan with warm water, up to half or two-thirds the way up the cheesecake.

After cooking, cooling, and chilling, it comes out gorgeous and creamy

and all ready to be dressed up!
Top with whipped cream, caramelized pecans, and a caramel drizzle


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