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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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
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PUMPKIN CHEESECAKE WITH PECAN-GINGERSNAP CRUST
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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