This was my dessert for my turn of Sunday Night Dinner in November. It was also my first cheesecake! It was amazing. If you don’t like cheesecake then I don’t like you.
(not my picture but it came out exactly like this)
Pumpkin Cheesecake with Gingersnap Pecan Crust
From: Lululu at Home
1 cup gingersnap cookie crumb
1/2 cup pecan, processed to crumb/powder
5 tbsp unsalted butter
450g cream cheese, softened
1 cup light brown sugar
3 eggs, room temperature
1 3/4 cup pumpkin puree
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 cup pecans roughly chopped
1/4 cup caramel topping (or however much you want)
-Preheat oven to 350 degrees
-Grease a 9-inch spring form pan and wrap the pan in aluminum foil
-Make the crust by mixing the crust ingredients together with a fork
-Press the mixture onto the bottom of the spring form pan. Bake crust for 8 minutes. Set aside to cool.
-Turn down oven temperature to 275F.
-Beat the cream cheese and brown sugar until smooth. Add egg, one at a time. Mix for 2 minutes.
-Pour in pumpkin puree, vanilla and spice. Blend for another 2 minutes until well combined.
-Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter.
-Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
-Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
-Remove from oven. Chill for overnight.
-Drizzle caramel sauce and warm caramel topping over cheesecake before serving
Note: To prevent cracking you can use a water bath but I don’t have a deep enough pan for that so I just place a 9×13 sheet cake pan with about an inch of water on the rack below the one the cheesecake is on.