Shelly's Recipe

PUMPKIN PIE CHEESECAKE WITH PRETZEL CRUST

Category: Pies - Miscellaneous

6 tablespoons butter, melted, plus more for the baking dish
1 (6-ounce) bag cinnamon toast or classic pretzel crisps, crushed into fine crumbs with a rolling pin or in a food processor
1 cup light brown sugar, divided
2 cups pumpkin purée
2 (8-ounce) packages Neufchatel cheese
1 tablespoon pure vanilla extract
1 3/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground cloves
1/2 cup heavy whipping cream
1/2 cup toasted pecans, finely chopped

Preheat oven to 350. Butter a 9- x 13-inch baking dish; set aside. In a medium bowl, combine crumbs, butter and 2 tablespoons brown sugar, and then press firmly into prepared dish to cover the bottom evenly. Bake for 10 minutes; set aside to let cool.

In a large bowl, beat together pumpkin, Neufchatel, 3/4 cup brown sugar, vanilla, 1 1/2 teaspoons cinnamon and cloves with an electric mixer until smooth and creamy, 3 to 4 minutes. Pour evenly over cooled crust; set aside.

In a large, clean bowl, beat cream and remaining 2 tablespoons brown sugar until stiff peaks form. Drop onto pumpkin mixture in dollops, then use a table knife to swirl the two together. Scatter pecans over the top, dust with remaining 1/4 teaspoon cinnamon, cover and chill for 8 hours, or overnight.