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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: Caramel-coated pecans and a spicy gingersnap crust make this very easy dessert irresistible. It's very rich, so cut into small wedges to serve.
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PUMPKIN CHEESECAKE WITH A GINGERSNAP CRUST
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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: Caramel-coated pecans and a spicy gingersnap crust make this very easy dessert irresistible. It's very rich, so cut into small wedges to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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