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pumpkin cheesecake

Pumpkin Cheesecake with Pecan-Gingersnap Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Our Best Bites
  • Prep Time: 10 minutes
  • Refrigerator Time: 12 hours
  • Cook Time: 60-75 minutes
  • Total Time: 13 hours +

Description

A long-time reader favorite! This creamy pumpkin cheesecake, topped with whipped cream, caramel, and pecans (optional)  is a great alternative to pumpkin pie.


Ingredients

CRUST
1 3/4 cups gingersnap crumbs (about 30 small cookies)
6 tablespoons real butter, melted
3 tablespoons brown sugar
3/4 cup ground pecans

FILLING
3 8-ounce blocks cream cheese
3/4 cup canned pumpkin puree
6 ounces melted white chocolate (that’s about 1 cup white chocolate chips)
1 cup sugar
3 eggs
2 teaspoons vanilla
1/4 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/8 teaspoon cloves

TOPPING
1 cup whipping cream, beat with 1/2 teaspoon vanilla and 4 tablespoons powdered sugar until medium peaks form
1/3 cup roughly chopped pecans, either toasted or caramelized
2 tablespoons jarred caramel sauce


Instructions

  1. Preheat oven to 350. Start water boiling, enough to fill your roasting pas 1 1/2 to 2 inches.
  2. For the crust, Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.
  3. To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Pour mixture on top of the crust.
  4. For the water bath, place cheesecake pan inside your roasting pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
  5. Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.
  6. When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!
  7. When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.