An utterly delectable dessert, Pumpkin Cheesecake with Gingersnap Pecan Crust is a creamy treat; offering the palate a luscious taste of Autumn.
Pumpkin Cheesecake with Gingersnap Pecan Crust

Pumpkin Cheesecake with Gingersnap Pecan Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
Crust:
  • 8 Tablespoons unsalted butter; melted
  • 1 1/2 Cups gingersnap cookie crumbs
  • 1/2 Cup chopped toasted pecans; (see note)
Filling:
  • 3/4 pound cream cheese; softened
  • 3/4 Cup granulated sugar
  • 3/4 Cup brown sugar (firmly packed)
  • 5 large eggs; at room temperature
  • 1 1/2 Cups canned pumpkin puree
  • 3/4 Cup heavy cream
  • 1 1/2 teaspoons cinnamon
Sweet Vanilla Whipped Cream:
  • 2 Cups heavy cream
  • 2 teaspoons sugar
  • 2 teaspoons vanilla extract
Garnish:
  • Sweet Vanilla Whipped Cream
  • toasted pecan halves
Instructions
  1. Make The Crust: Preheat oven to 325 degrees.
  2. 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.
  3. Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.
  4. 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 puree 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.
  5. 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.
  6. 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. Cover and refrigerate for at least 12 hours or overnight.
  7. 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.
  8. To Serve: Remove the cake from the refrigerator 15 to 30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.
  9. This recipe yields one 10-inch cheesecake.
Notes
This cheesecake has been a huge success at the bakery since its introduction. It is a lovely dessert for an autumn dinner party. I love to make cheesecakes when I'm entertaining because they can be made one to two days in advance, before guests even arrive.

Note: To toast the pecans, place on a baking sheet in a 350 degree oven for 15 minutes, or until lightly browned and fragrant.

Per Serving (excluding unknown items): 6035 Calories; 496g Fat (72.9% calories from fat); 82g Protein; 333g Carbohydrate; 6g Dietary Fiber; 2579mg Cholesterol; 2813mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Non-Fat Milk; 94 1/2 Fat; 20 Other Carbohydrates.

The perfect dessert to serve after your Thanksgiving meal. An American classic and a delightful treat.
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