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Pumpkin Pecan Cheesecake with Gingersnap Crust
Created by: Howcan Team
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup chopped pecans for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine 1 1/2 cups gingersnap cookie crumbs, 1/2 cup chopped pecans, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat 3 (8-ounce) packages of softened cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 cup canned pumpkin puree, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Pour the filling over the gingersnap crust.
- Bake for 55-60 minutes, or until the center is almost set. Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Cool on a wire rack for 10 minutes. Then carefully run a knife around the edge of the pan again to loosen any crust from the sides. Cool for an additional hour. Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 1/4 cup chopped pecans over the top of the cheesecake. Remove the sides of the springform pan and slice to serve. Enjoy!
The Pumpkin Pecan Cheesecake with a gingersnap crust is a delightful twist on the classic fall dessert. This decadent treat combines the warm, spicy flavors of pumpkin and pecan with the zesty crunch of gingersnap cookies. The history of this dessert can be traced back to the creative minds of chefs in the southern United States, where pecans are a beloved ingredient in many traditional dishes. The combination of creamy cheesecake, rich pumpkin, and crunchy gingersnap crust has become a favorite during the holiday season. For the best version of this dish, look for a recipe that balances the sweetness of the filling with the spiciness of the gingersnap crust, creating a harmonious blend of flavors and textures. Whether enjoyed at a cozy family gathering or a festive dinner party, this dessert is sure to be a hit with its irresistible autumnal charm.
90 min
12
380 calories
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