Pumpkin Cheesecake with Pecan-Gingersnap Crust - Carolina Country

Pumpkin Cheesecake with Pecan-Gingersnap Crust

5.0/5 rating 1 vote
Pumpkin Cheesecake
Pumpkin pie may claim to be the reigning champion of holiday desserts, but this dish gives it a run for its money! Ginger, pecans and seasonal spices make a festive end to a great meal.

Ingredients

  • 3 blocks (8 ounces each) cream cheese
  • ¾ cup canned pumpkin puree
  • 6 ounces melted white chocolate (about 1 cup white chocolate chips)
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • ¼ teaspoons nutmeg
  • 1½ teaspoons cinnamon
  • ⅛ teaspoon cloves
Crust
  • 1¾ cups gingersnap crumbs (about 30 small cookies)
  • 6 tablespoons real butter, melted
  • 3 tablespoons brown sugar
  • ¾ cup pecans
Topping
  • 1 cup whipping cream
  • ½ teaspoon vanilla
  • 4 tablespoons powdered sugar
  • ⅓ cup roughly chopped pecans, toasted or carmelized
  • 2 tablespoons caramel sauce

Directions

  1. Preheat oven to 350 degrees.

  2. Using two large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

  3. Use a food processer to crush gingersnaps and then pecans. Combine the gingersnaps, pecans, brown sugar and butter, and stir well to combine. Press into a 9-inch spring-form pan. Evenly spread across the bottom of pan and up the sides about 1-inch.To melt chocolate, place in a microwave-safe bowl and microwave on 30-second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon and cloves. With the mixer running slowly add in white chocolate in a steady stream. Pour mixture on top of the crust.

  4. Place cheesecake pan inside of a larger pan (at least 2–3 inches in depth). Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up or approximately 1½ to 2 inches. Bake for 60–75 minutes or until set. The center should be a bit jiggly still. It will finish cooking while cooling.

  5. When it is done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must. When ready to serve, spread sweetened whipped cream on top, drizzle caramel sauce over it and sprinkle with pecans.

Recipe courtesy of

Our Best Bites

Rate this recipe

5.0/5 rating 1 vote

Share this recipe

Comments (2)

  • I made the cheesecake- hard to let the cheesecake sit in fridge for 12 hours but once I bit into it... Move over regular pumpkin pie... this is the new "pie/cake" on my table this year SOOOO SOOO good. 5 stars *****

    Laura Harkins | November 04, 2011 at 9:05 | reply

  • I have made this recipe for the past 3 years for Thanksgiving and it is always delicious! Much better than regular pumpkin pie!

    Cathy Corder | October 29, 2018 at 1:44 | reply

Leave a comment

You are commenting as guest.

Like this?

Share it with others