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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Gingersnap Crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 tbsp (1/2 stick/2 oz/56g) unsalted butter, melted
Filling:
3/4 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice, ground ginger and ground cloves
1 lb. cream cheese, at room temperature
3 eggs
1 cup pumpkin puree (canned or fresh)
Topping:
1/2 cup pecan halves
1 tbsp butter
2 tbsp sugar
Preheat an oven to 350. Lightly butter a 9-inch springform pan.
To Make the Gingersnap Crust: In a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.
To Make the Filling: In a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.
Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.
To Make the Topping: Set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.
Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter.
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PUMPKIN PECAN CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Gingersnap Crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 tbsp (1/2 stick/2 oz/56g) unsalted butter, melted
Filling:
3/4 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice, ground ginger and ground cloves
1 lb. cream cheese, at room temperature
3 eggs
1 cup pumpkin puree (canned or fresh)
Topping:
1/2 cup pecan halves
1 tbsp butter
2 tbsp sugar
Preheat an oven to 350. Lightly butter a 9-inch springform pan.
To Make the Gingersnap Crust: In a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.
To Make the Filling: In a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.
Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.
To Make the Topping: Set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.
Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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