↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
For crust
1/2 pound gingersnaps (about 20 small cookies)
1/2 cup pecan halves
1/2 cup firmly packed light brown sugar
4 tablespoons unsalted butter, melted
For filling
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon each allspice, ground ginger and ground cloves
1 pound cream cheese, at room temperature
3 large eggs
1 cup pumpkin puree
For topping
1/2 cup pecan halves
1 tablespoon unsalted butter
2 tablespoons granulated sugar
Preheat oven to 350 degrees. Lightly butter a 9-inch springform pan.
To make crust, combine gingersnaps and pecans in a food processor and process until crumbly. Add brown sugar and melted butter and pulse for a few seconds to blend. Transfer crumb mixture to prepared springform pan. Use fingers to pat mixture into the bottom and evenly all the way up the sides of pan. Refrigerate for 20 minutes.
To make filling, stir together brown sugar and spices in a small bowl. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of bowl. Gradually add brown sugar mixture, beating until smooth. Beat in eggs 1 at a time, beating well after each addition. Add pumpkin puree, beating until smooth. Using a spatula, scrape batter into the chilled crust and smooth the top.
Bake cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack. Cover and refrigerate until ready to serve.
To make topping, Set aside 10 pecan halves and coarsely chop the rest. In a small frying pan over medium-high heat, melt butter. Add pecans, sprinkle with sugar and cook, stirring, until sugar melts and nuts are toasted and caramel coated. Transfer to a plate and let cool completely. Store in an airtight container. Just before serving, sprinkle chopped pecans over cheesecake and arrange the halves evenly around the perimeter.
Serves 10 to 12.
view more member recipes
PUMPKIN CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
For crust
1/2 pound gingersnaps (about 20 small cookies)
1/2 cup pecan halves
1/2 cup firmly packed light brown sugar
4 tablespoons unsalted butter, melted
For filling
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon each allspice, ground ginger and ground cloves
1 pound cream cheese, at room temperature
3 large eggs
1 cup pumpkin puree
For topping
1/2 cup pecan halves
1 tablespoon unsalted butter
2 tablespoons granulated sugar
Preheat oven to 350 degrees. Lightly butter a 9-inch springform pan.
To make crust, combine gingersnaps and pecans in a food processor and process until crumbly. Add brown sugar and melted butter and pulse for a few seconds to blend. Transfer crumb mixture to prepared springform pan. Use fingers to pat mixture into the bottom and evenly all the way up the sides of pan. Refrigerate for 20 minutes.
To make filling, stir together brown sugar and spices in a small bowl. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of bowl. Gradually add brown sugar mixture, beating until smooth. Beat in eggs 1 at a time, beating well after each addition. Add pumpkin puree, beating until smooth. Using a spatula, scrape batter into the chilled crust and smooth the top.
Bake cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack. Cover and refrigerate until ready to serve.
To make topping, Set aside 10 pecan halves and coarsely chop the rest. In a small frying pan over medium-high heat, melt butter. Add pecans, sprinkle with sugar and cook, stirring, until sugar melts and nuts are toasted and caramel coated. Transfer to a plate and let cool completely. Store in an airtight container. Just before serving, sprinkle chopped pecans over cheesecake and arrange the halves evenly around the perimeter.
Serves 10 to 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Cheesecake Bar
by sgre52160
1 pkg pound cake mix 3 eggs 2 tbsp butter, melted 4 tsp pumpkin pie spice 1 (8 oz) pkg cream cheese, room temperature 1 can sweetened condensed milk 1 (16 oz) can pumpkin 1/2 tsp salt 1 cup ch
by sgre52160
1 pkg pound cake mix 3 eggs 2 tbsp butter, melted 4 tsp pumpkin pie spice 1 (8 oz) pkg cream cheese, room temperature 1 can sweetened condensed milk 1 (16 oz) can pumpkin 1/2 tsp salt 1 cup ch
Pumpkin Cheesecake Pie
by sgre52160
Crust: 1 cup graham cracker crumbs 1/2 cup ground pecans 2 tbsp sugar 1/8 tsp ginger 1/4 cup melted butter FIlling 3/4 cup packed brown sugar 1 pkg cream cheese, softened 1 cup unsweetened
by sgre52160
Crust: 1 cup graham cracker crumbs 1/2 cup ground pecans 2 tbsp sugar 1/8 tsp ginger 1/4 cup melted butter FIlling 3/4 cup packed brown sugar 1 pkg cream cheese, softened 1 cup unsweetened
Pumpkin Cheesecake
by sgre52160
Crust 3/4 cup graham crumbs 1/4 cup sugar ½ cup pecans, finely chopped 1/4 cup brown sugar 1/4 cup butter, melted and cooled Filling 1 ½ cups pumpkin 3 large eggs 1 ½ tsp cinnamon
by sgre52160
Crust 3/4 cup graham crumbs 1/4 cup sugar ½ cup pecans, finely chopped 1/4 cup brown sugar 1/4 cup butter, melted and cooled Filling 1 ½ cups pumpkin 3 large eggs 1 ½ tsp cinnamon
Pumpkin Cheesecake Ii
by sgre52160
2 tbsp butter, softened 1/3 cup gingersnap crumbs 4 (8 oz) pkgs cream cheese, at room temp. 1 1/2 cup firmly packed dark brown sugar 5 eggs 1/4 cup flour 1 tsp cinnamon and allspice 1/4 tsp gro
by sgre52160
2 tbsp butter, softened 1/3 cup gingersnap crumbs 4 (8 oz) pkgs cream cheese, at room temp. 1 1/2 cup firmly packed dark brown sugar 5 eggs 1/4 cup flour 1 tsp cinnamon and allspice 1/4 tsp gro
view more member recipes