Description
A delicious dessert that combines creamy cheesecake with warm pumpkin flavors, perfect for fall gatherings and special occasions.
Ingredients
Scale
- 2 cups gingersnap crumbs (292 grams)
- 1/2 cup pecans, chopped (50 grams)
- 1/4 cup brown sugar (55 grams)
- 1/4 tsp pumpkin spice
- 5 tbsp unsalted butter, melted (70 grams)
- 1 1/2 cups pumpkin puree (340 grams)
- 680 grams cream cheese, at room temperature
- 1 1/4 cup brown sugar (275 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk
- 1/3 cup sour cream (80 grams)
- 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 (store-bought or homemade)
Instructions
- Preheat the oven to 325°F (160°C).
- In a food processor, blend gingersnap cookies and pecans until you get fine crumbs.
- Move the crumbs to a large bowl. Add brown sugar and pumpkin spice, then mix well.
- Melt the butter in the microwave and pour it over the crumb mixture. Stir to combine.
- Firmly press the mixture into the bottom of an 8″ or 9″ cheesecake pan.
- Bake for 15 minutes or until the crust is slightly golden brown. Take it out and let it cool.
- Drain the pumpkin puree to remove excess liquid.
- Beat the cream cheese for 3 minutes until it becomes creamy.
- Gradually add brown sugar and beat for an additional 2 minutes.
- Mix in the drained pumpkin puree and sour cream.
- Add the eggs one at a time, mixing until just combined.
- Stir in vanilla, pumpkin spice, and salt.
- Grease the sides of the cheesecake pan.
- Pour the cheesecake batter over the cooled crust. Wrap the bottom of the pan with foil.
- Place the pan in a larger roasting pan and add hot water for a water bath.
- Bake for 60 to 70 minutes. The center should jiggle slightly while the edges look set.
- Turn off the oven and let cool inside for 1 hour.
- Refrigerate for at least 6 hours before serving.
- For spiced whipped cream, beat heavy cream with powdered sugar and pumpkin spice until stiff peaks form.
- Decorate the cheesecake and drizzle with caramel sauce to serve.
Notes
Serve pumpkin cheesecake chilled with spiced whipped cream and caramel sauce for added richness. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 18g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pumpkin cheesecake, dessert, fall recipes, Thanksgiving, creamy dessert