Description
A delightful twist on a classic dessert featuring a creamy pumpkin filling over a gingersnap crust, perfect for fall and winter gatherings.
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 (3 packages of 8 oz)
- 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, combine gingersnap cookies and chopped pecans, processing until fine crumbs form.
- Transfer to a large bowl, add brown sugar and pumpkin spice, and stir to combine.
- Melt the butter in the microwave and pour it into the crumb mixture. Mix until combined.
- Press the mixture firmly into the bottom of an 8” or 9” cheesecake pan.
- Bake for 15 minutes or until slightly golden brown. Remove from the oven and let it cool.
- Drain the pumpkin puree to eliminate excess liquid.
- In a mixing bowl, beat the cream cheese for 3 minutes until creamy.
- Gradually add brown sugar and beat for an additional 2 minutes.
- Mix in the drained pumpkin puree and sour cream until well combined.
- Add eggs one at a time, mixing until just incorporated.
- 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 and place it in a larger roasting pan.
- Add hot water to create a water bath.
- Bake for 60 to 70 minutes.
- Turn off the oven and let cool inside for 1 hour.
- Refrigerate for at least 6 hours before serving.
- Beat the heavy whipping cream with powdered sugar and pumpkin spice until stiff peaks form.
- Decorate the top of the cheesecake with whipped cream and drizzle with caramel sauce before serving.
Notes
Store any leftovers in the refrigerator for 5 to 7 days. For longer storage, wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin, cheesecake, dessert, fall, holiday, gingersnap