Pumpkin Cheesecake with Candied Pecans
Adapted from Philadelphia Cheesecake's Spiced Pumpkin Cheesecake recipe
- 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.