Shelly's Recipe

PUMPKIN CHEESECAKE WITH PECAN-GINGERSNAP CRUST

Category: Cheesecake

Crust:
1 3/4 cup gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 tbsp brown sugar
3/4 cup ground pecans

Filling:
3 8oz blocks cream cheese
3/4 cup canned pumpkin puree
6 oz melted white chocolate (that's about 1 cup white chocolate chips)
1 cup sugar
3 eggs
2 tsp vanilla
1/4 tsp nutmeg
1 1/2 tsp cinnamon
1/8 tsp cloves

Topping:
1 cup whipping cream, beat with 1/2 tsp vanilla and 4 tbsp powdered sugar until medium peaks form.
1/3 cup roughly chopped pecans, either toasted or caramelized
2 tbsp jarred caramel sauce

Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For 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 inch 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 water bath: Place cheesecake pan inside of a larger pan. (The larger pan should be at least 2-3 inches in depth.) Place in preheated 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.

Caramelized Nuts
2 tbsp brown sugar
1/2 tbsp light corn syrup
1/2 tbsp butter
1/2 cup nuts
Optional: 1/8 tsp cinnamon

Place brown sugar, corn syrup, and butter (and cinnamon if you're using) in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles. Add nuts and stir to coat. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.

OR, after nuts are coated in sugar mixture, transfer from skillet to a parchment lined baking sheet and place in a 400 degree oven. Stir occasionally (every 1-2 minutes) until golden brown and toasted. It happens quick, so keep an eye on them! Transfer to foil, waxed paper, or parchment and cool completely. Break them apart with your fingers