I made this delicious pumpkin cheesecake recipe recently in preparation for our Thanksgiving dinner. I love a good cheesecake and my son loves pumpkin pie — this seemed inevetiable to make a combination from the two. And, boy, does it deliver on taste!
The cheesecake is creamy and has the added flavors of fall with the pumpkin pie spice and pureed pumpkin in the mix.
That, and a great crust made with a mixture of gingersnaps and pecans with a little butter. I was going to go with a standard graham cracker crust, but the gingersnap has the perfect flavor to compliment the pumpkin.
Add a few honey-glazed pecans on top and this one is a winner!
Pumpkin Cheesecake with Candied Pecans
- 24 gingersnaps
- 1/2 stick butter melted
- 3/4 cup pecans
- 4 blocks cream cheese 8 oz each
- 1 cup sugar
- 1 can pumpkin puree 15 oz. - NOT pumpkin pie filling
- 1 Tbs. pumpkin pie spice
- 1 tsp. vanilla
- 4 medium eggs
- 1-1/2 Tbsp. honey
- Heat oven to 325
- Put gingersnaps and 1/4 of pecans into a food processor and pulse until mixture resembles fine crumbs. If you don't have a food processor, try a blender, or place in zip top bag and crush with a wooden spoon
- Add melted butter to gingersnaps and pulse to combine
- Press gingersnap mixture into the bottom of a 9-inch springform pan
- Mix cream cheese and sugar in large mixing bowl on low speed until combined
- Add pumpkin, pumpkin pie spice , and vanilla. Mix until combined
- Pour mixture on top of gingersnap crust in pan
- Bake 1 hour 20 minutes until center is almost set. Cool cheesecake on counter, then refrigerate for 4 hours
- Cook honey and remaining pecans on stovetop on medium heat until pecans are coated and heated. Stir frequently and cook for up to 5 minutes.
- Pour nuts out onto greased cookie sheet, separate nuts with wooden spoon. Let cool.
- Decorate top of cheesecake with honey pecans.