Description
A delightful dessert combining creamy cheesecake with the warm, spicy flavors of pumpkin, perfect for fall gatherings.
Ingredients
Scale
- 2 cups gingersnap crumbs
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar
- 1/4 tsp pumpkin spice
- 5 tbsp unsalted butter, melted
- 1 1/2 cups pumpkin puree
- 680 grams cream cheese, at room temperature
- 1 1/4 cup brown sugar
- 3 large eggs, at room temperature
- 1 large egg yolk
- 1/3 cup sour cream
- 2 tsp pumpkin spice
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/2 tsp pumpkin pie spice
- Caramel sauce, for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a food processor, combine gingersnap cookies and pecans, processing until fine crumbs form.
- Transfer to a large bowl, add brown sugar and pumpkin spice, and stir to combine.
- Melt the butter and pour it into the crumb mixture. Mix until combined.
- Press the mixture into the bottom of an 8” or 9” cheesecake pan.
- Bake for 15 minutes. Let it cool.
- Drain the pumpkin puree and then beat the cream cheese until creamy.
- Gradually add brown sugar and mix well.
- Mix in the drained pumpkin puree and sour cream.
- Add eggs one at a time, mixing until just incorporated.
- Stir in vanilla, pumpkin spice, and salt.
- Pour the cheesecake batter over the cooled crust.
- Bake in the oven for 60 to 70 minutes.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours before serving.
- For whipped cream, beat heavy whipping cream with powdered sugar and pumpkin spice.
- Decorate with whipped cream and drizzle with caramel sauce before serving.
Notes
Ensure cream cheese is at room temperature for a smoother batter. Avoid over-mixing the eggs to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pumpkin cheesecake, dessert, fall recipes, holiday desserts, creamy cheesecake