Pumpkin Cheesecake with Gingersnap-Pecan Crust

This Pumpkin Cheesecake recipe features a rich, creamy filling paired with a buttery gingersnap and toasted pecan crust. It’s the perfect fall dessert, offering a medley of warm spices and a smooth texture that will impress your guests.

Ingredients

For the Crust:

• ½ cup ground gingersnap cookies

• 1½ cups toasted pecans

• ¼ cup brown sugar

• ¼ cup unsalted butter, melted

For the Filling:

• 4 (8-ounce) packages cream cheese, at room temperature

• 1⅓ cups granulated sugar

• 1½ cups canned pumpkin

• 9 tablespoons whipping cream, divided

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• 4 large eggs

Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).

2. In a food processor, finely grind the gingersnaps, toasted pecans, and brown sugar.

3. Add the melted butter and blend until the mixture is evenly moistened.

4. Press the crust mixture evenly into the bottom of a 9-inch springform pan.

Make the Filling:

1. Using an electric mixer, beat the cream cheese and granulated sugar together until light and fluffy.

2. Add the canned pumpkin, 4 tablespoons of whipping cream, and the spices. Beat until smooth and well combined.

3. Add the eggs, one at a time, mixing on low speed after each addition until just incorporated.

Bake the Cheesecake:

1. Pour the filling into the prepared crust.

2. Bake for 1 hour and 15 minutes, or until the top is browned and the center is set but slightly jiggly.

3. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes.

4. Run a knife around the edges of the pan to loosen the sides.

5. Cover and refrigerate overnight for the best texture and flavor.

Serving Suggestions

Serve the cheesecake as is, or garnish with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.

Enjoy this decadent dessert at your next gathering!

- Meghan