Pumpkin Cheesecake with Spiced Pecan Gingersnap Crust
Introduction
As the crisp autumn air settles in and leaves turn to warm hues of orange and gold, it’s the perfect time to embrace the flavors of the season. This Pumpkin Cheesecake with a spiced pecan gingersnap crust is the ultimate fall dessert, blending creamy pumpkin goodness with a crunchy, spiced crust that will have your guests begging for seconds! If you’re eager to make this delightful treat, subscribe to receive the recipe directly in your inbox!
Why You’ll Love This Recipe
There’s something incredibly heartwarming about desserts that capture the essence of fall. This cheesecake delivers a symphony of flavors—the nuttiness of pecans, the warm spices, and the velvety texture of pumpkin filling harmonizing beautifully. The recipe is straightforward, making it ideal for bakers of all skill levels. Plus, it’s a family-friendly dish that brings everyone together, creating cherished memories around the table.
Ingredients
For the Pecan Gingersnap Crust:
– 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)
For the Pumpkin Cheesecake Batter:
– 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
For the Spiced Whipped Cream:
– 1 cup heavy whipping cream
– 1 tbsp powdered sugar
– 1/2 tsp pumpkin pie spice
For the Topping:
– Caramel sauce (store-bought or homemade)
Necessary Tools
– 8” or 9” cheesecake pan
– Food processor
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– Piping bag (optional)
– Roasting pan for water bath
Ingredient Swaps and Additions
Feel free to customize this cheesecake! Swap out gingersnap cookies for graham crackers or Oreos for the crust. If you’re looking to add extra flavor, consider incorporating a pinch of nutmeg or a splash of bourbon in the batter for a unique twist. You could even add chocolate chips or chopped apples for an extra dimension to the filling.
Step-by-Step Instructions
1. Preheat your oven to 325ºF (160ºC).
2. In a food processor, blend gingersnap cookies and pecans into fine crumbs.
3. Transfer to a bowl, add brown sugar and pumpkin spice, stirring to combine.
4. Melt the butter and mix it into the crumb mixture until combined.
5. Press the mixture firmly into the bottom of your cheesecake pan.
6. Bake for 15 minutes until slightly golden brown, then let it cool.
7. Drain the pumpkin puree to remove excess liquid using a fine mesh strainer.
8. Boil a large pot of water for the water bath.
9. Beat the cream cheese for 3 minutes on medium until creamy.
10. Slowly add the brown sugar, beating for an additional 2 minutes.
11. Mix in the drained pumpkin puree and sour cream until smooth.
12. Add eggs, one at a time, mixing until just combined after each addition.
13. Stir in vanilla, pumpkin spice, and salt. Grease the pan’s sides.
14. Pour the cheesecake batter over the cooled crust. Wrap the pan’s bottom with foil.
15. Place the pan in a larger roasting pan and fill it with hot water.
16. Bake for 60 to 70 minutes, until slightly jiggly in the center.
17. Turn off the oven and let the cheesecake cool inside for 1 hour.
18. Chill in the refrigerator for at least 6 hours before serving.
19. For the whipped cream, beat heavy cream with powdered sugar and pumpkin pie spice until stiff peaks form.
20. Decorate the cheesecake with whipped cream and drizzle with caramel sauce. Enjoy!
Serving Suggestions
This pumpkin cheesecake pairs wonderfully with a warm cup of spiced chai or coffee. Serve it alongside a simple green salad or roasted vegetables for a lighter balance.
Pro Tips for Success
– Be sure your cream cheese is at room temperature to prevent lumps in your batter.
– Use a water bath to ensure even cooking and avoid cracks on the cheesecake surface.
– Allow the cheesecake to cool gradually in the oven to help prevent cracking.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. If you’d like to freeze it, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. To enjoy later, simply thaw in the fridge overnight.
FAQ Section
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to a day in advance, making it perfect for holiday gatherings.
Can I omit the caramel sauce?
Certainly! The cheesecake is delicious on its own, or you can substitute with another topping like a chocolate drizzle or fresh fruit.
Conclusion
This Pumpkin Cheesecake with Spiced Pecan Gingersnap Crust encapsulates all the flavors of fall in each creamy slice. Easy to make and irresistible, it’s bound to become a favorite in your household. We would love to hear your thoughts on this recipe! Don’t forget to share your photos on social media and tag us!
Nutritional Information
Approximately 350 calories per serving, with 22g fat, 34g carbohydrate, and 6g protein.
Enjoy baking, and may your autumn be filled with warmth, love, and delicious desserts!
Pumpkin Cheesecake with Spiced Pecan Gingersnap Crust
Ingredients
Method
- Preheat your oven to 325ºF (160ºC).
- In a food processor, blend gingersnap cookies and pecans into fine crumbs.
- Transfer to a bowl, add brown sugar and pumpkin spice, stirring to combine.
- Melt the butter and mix it into the crumb mixture until combined.
- Press the mixture firmly into the bottom of your cheesecake pan.
- Bake for 15 minutes until slightly golden brown, then let it cool.
- Drain the pumpkin puree to remove excess liquid using a fine mesh strainer.
- Boil a large pot of water for the water bath.
- Beat the cream cheese for 3 minutes on medium until creamy.
- Slowly add the brown sugar, beating for an additional 2 minutes.
- Mix in the drained pumpkin puree and sour cream until smooth.
- Add eggs, one at a time, mixing until just combined after each addition.
- Stir in vanilla, pumpkin spice, and salt. Grease the pan's sides.
- Pour the cheesecake batter over the cooled crust. Wrap the pan's bottom with foil.
- Place the pan in a larger roasting pan and fill it with hot water.
- Bake for 60 to 70 minutes, until slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 6 hours before serving.
- For the whipped cream, beat heavy cream with powdered sugar and pumpkin pie spice until stiff peaks form.
- Decorate the cheesecake with whipped cream and drizzle with caramel sauce. Enjoy!
