A long-time reader favorite! Creamy, caramel-y, and great for fall.
For the Crust
- 1 3/4 C gingersnap crumbs (about 30 small cookies)
- 6T real butter, melted
- 3 T brown sugar
- 3/4 C ground pecans
For the Filling
- 3 8oz blocks cream cheese
- 3/4 C canned pumpkin puree
- 6 oz melted white chocolate (that’s about 1 C white chocolate chips)
- 1 C sugar
- 3 eggs
- 2 t vanilla
- 1/4 t nutmeg
- 1 1/2 t cinnamon
- 1/8 t cloves
For the Topping
- 1 C whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.
- 1/3 C roughly chopped pecans, either toasted or caramelized
- 2 Tablespoons jarred caramel sauce
- Preheat oven to 350.
- 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 of a larger pan. I use a roasting pan. Place your cheesecake pan into larger 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.