Pumpkin Cheesecake
Ingredients
For the gingersnap crust:
- 1/4 lb. gingersnaps (about 20 small cookies)
- 1/3 cup pecan halves
- 1/4 cup firmly packed light brown sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted
For the filling:
- 3/4 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 lb. cream cheese, at room temperature
- 3 eggs
- 1 cup pumpkin puree
For the topping:
- 1/2 cup pecan halves
- 1 Tbs. unsalted butter
- 2 Tbs. granulated sugar
Directions
Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.
To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.
Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.
To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.
Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.
Rated 5 out of
5
by
Raro from
Simply amazing and easy
I use Trader Joe ginger snap cookies for the crust. Everyone loves this dessert and it looks impressive.
Date published: 2024-01-03
Rated 5 out of
5
by
SimonSaysEatCake from
Requested Family Favorite for YEARS!
Always a crowd pleaser! This is an easy recipe and allows for some creativity on how you decorate the top using the candied pecans. Look no further for the perfect recipe…now go bake and make people happy. ☺️
Date published: 2023-11-20
Rated 5 out of
5
by
Mountaingal from
BEST HOLIDAY CHEESECAKE EVER!
Pay no attention to the negative reviews! My family has been enjoying this cheesecake for Thanksgiving since we first saw it in a W & S catalog years ago. It is absolutely delicious. The flavor of the cheesecake spices with the gingersnap crust is spot on. Our great niece likes it so much she requests it for her birthday in May (we always keep some fresh pumpkin puree in the freezer). Depending on your oven, size of your springform pan, temperature of the ingredients, etc, baking times vary. That is why I use an instant read thermometer to test the temperature of the center. I take it out of the oven when it hits 145 - 155 degrees F. The temperature rises quickly as it approaches 145 degrees F, so watch it carefully near the end. If it gets up to 160 degrees F, it will probably crack but will still taste good. Center of cheesecake should be slightly jiggly when taken out of the oven. It will continue to bake in the pan on top of the stove. Preparing this cheesecake is not time intensive. I wrap the outside of the springform pan with heavy foil to prevent messy leaks. I've made this with and without the candied pecans. They are good but not necessary. If you use the instant read thermometer, cover the hole it makes in the cheesecake (or cracks if they develop) with some Whipped cream &/or some candied pecans. If you do not over bake, this is a smooth and creamy cheesecake.
Date published: 2023-11-18
Rated 5 out of
5
by
Farm2Table Baker from
A Thanksgiving classic
An easy-to-make family favorite that's enjoyed every year. I increased the bake time and used the toothpick test to assess doneness. Be careful to keep beating to a minimum to prevent cracks during baking.
Date published: 2021-11-25
Rated 5 out of
5
by
Aggie Designer from
Favorite Fall Desert
I have made this for our family for the last 9 years! The flavors meld together so well! The gingersnap crust takes it to a whole other level! Mover over pumpkin pie!
Date published: 2018-11-19
Rated 5 out of
5
by
RockyMountainGal from
Best Thanksgiving Dessert Ever!
I have made this cheesecake every Thanksgiving for at least 8 years and it is my family's favorite. The people who complained about the cooking time probably didn't cook it long enough. The secret is to cook the cheesecake until the internal temperature is 150 to 155 degrees. At this temperature, the middle will still be a bit jiggly but as it cools it keeps baking a bit and will firm up. If you cook it more than this, it will be dry. The gingersnap pecan crust is so delicious and the cheesecake creamy and yummy. You can't go wrong with this cheesecake. Just make sure to use a thermometer to check the temperature to low when it is done.
Date published: 2018-11-15
Rated 5 out of
5
by
BonBon826 from
Best Ever!
This pumpkin cheesecake is one of my very favorites. I make graham cracker crust rather than the ginger snap recommended in the recipe. I find the graham crackers allow the pumpkin to be the star of the show and the flavor is amazing. I also don't bother with the topping as I find a dollop of whipped cream (if that) is all that is needed.
Date published: 2018-07-30
Rated 5 out of
5
by
Susi818 from
Thanksgiving star
I made this for Thanksgiving and everyone couldn't stop raving about how creamy and delicious it was! It was also pretty easy to put together. When the cheesecake was done I turned the oven off, opened the door and let the cheesecake cool in the oven for one hour. No cracks!
Date published: 2015-11-30