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
- Preheat oven to 350. Start water boiling, enough to fill your roasting pas 1 1/2 to 2 inches.
- 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.
- 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.
- 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.
- Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.
- 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!
- When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.