Pumpkin Cheesecake with Gingersnap Pecan Crust
User Reviews
5
Pumpkin Cheesecake with Gingersnap Pecan Crust
Description
The crust combines melted unsalted butter, gingersnap cookie crumbs, and toasted chopped pecans pressed into a springform pan, then baked briefly to set. The pumpkin cheesecake filling is made by beating softened cream cheese until smooth, gradually mixing in granulated and brown sugars, followed by room temperature eggs one at a time. Pumpkin puree and cinnamon are blended in, then heavy cream is stirred in last. This careful mixing avoids lumps and ensures an even batter.
The filling is poured over the cooled crust and baked at 325°F until the edges are firm and the center still moves slightly when shaken, about one hour. After baking, the oven is turned off and the cake rests inside with the door ajar to cool gradually, which helps prevent cracking.
The finished cheesecake is chilled before serving. Sweet vanilla whipped cream made from heavy cream, sugar, and vanilla complements the pumpkin spiced flavors. Garnishing with toasted pecan halves adds a crunchy, nutty accent that pairs well with the gingersnap crust's spice notes.
Ingredients
For the crust
- 1 tick (4 ounces) butter melted, unsalted
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup pecan chopped, toasted
For the filling
- 3/4 pound cream cheese softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar firmly packed
- 5 large egg at room temperature
- 1 1/2 cups pumpkin puree canned
- 3/4 cup heavy cream
- 1 1/2 teaspoons cinnamon
For the sweet vanilla whipped cream
- 2 cups heavy cream
- 2 teaspoons granulated sugar
- 2 teaspoons vanilla extract
For the garnish
- pecan halves toasted
Instructions
Make the crust
- Preheat oven to 325°F (160°C).
- In a small bowl, combine the butter with the gingersnap cookie crumbs and pecans. Press into the bottom of a buttered 10-inch springform pan.
- Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.
Make the filling
- In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.
- Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.
- At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing it. Cover and refrigerate for at least 12 hours or overnight.
Make the vanilla whipped cream
- Place all the ingredients in a medium-size bowl and whip with an eggbeater or a whisk until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.
Serving the cheesecake
- Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 519kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 218mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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