Creamy Pumpkin Cheesecake with Pecan Gingersnap Crust
Ingredients:
Pecan Gingersnap Crust:
- 2 cups gingersnap crumbs (292 grams)
- 1/2 cup pecans (50 grams)
- 1/4 cup brown sugar (55 grams)
- 1/4 tsp pumpkin spice
- 5 tablespoons unsalted butter, melted (70 grams)
Pumpkin Cheesecake Batter:
- 1 1/2 cups pumpkin puree (340 grams)
- 680 grams cream cheese, room temperature (3 packages of 8 oz)
- 1 1/4 cups brown sugar (275 grams)
- 3 large eggs, room temperature
- 1 large yolk
- 1/3 cup sour cream (80 grams)
- 2 tsp pumpkin spice
- 1 tbsp vanilla extract
- 1/2 tsp salt
Spiced Whipped Cream:
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/2 tsp pumpkin pie spice
Topping:
- Caramel sauce or melted Biscoff cookie butter
Directions:
1. Preheat oven to 350°F (175°C). In a food processor, combine gingersnap crumbs, pecans, brown sugar, and pumpkin spice. Pulse until nuts are finely chopped.
2. Add melted butter and pulse until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside.
4. In a large mixing bowl, beat cream cheese until smooth and creamy.
5. Gradually add brown sugar, beating until combined.
6. Add pumpkin puree, eggs, yolk, sour cream, pumpkin spice, vanilla extract, and salt. Mix on medium speed until smooth and well combined.
7. Pour the cheesecake batter over the baked crust and smooth the top.
8. Bake for 60-70 minutes, or until the center is almost set but slightly jiggly.
9. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
10. Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
11. For the spiced whipped cream, beat heavy whipping cream with powdered sugar and pumpkin pie spice until soft peaks form.
12. Before serving, spread whipped cream on top of the cheesecake and drizzle with caramel sauce or melted Biscoff cookie butter.
Prep Time: 25 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 35 minutes
Kcal: 480 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese and eggs for a smooth, lump-free batter.
Chill the cheesecake overnight to achieve the best texture and flavor.