PUMPKIN CHEESECAKE

Wowza! I am beyond excited to be sharing this recipe today. It has a very special place in my heart.

My favorite time of year is fast approaching. It’s THANKSGIVING. I feel like Thanksgiving is kind of under-rated, but its such a special holiday. Last year I shared some of our Thanksgiving traditions.

This year I’m sharing Pumpkin Cheesecake. One of our traditions is Pie Night and this is the “pie” that will win any pie contest that you are participating in this year.

This is not just any Pumpkin Cheesecake… It’s a creamy, rich pumpkin cheesecake with a nutty Pecan and Gingersnap Crust and a light whipped cream topping!

When Thanksgiving comes around, you see a whole lot of Pumpkin Pie and other pumpkin recipes… but I have always had a hard time getting on board with so much pumpkin. Until I found this Pumpkin Cheesecake recipe.

I made it a couple years ago and loved it! It was creamy and delicious with a subtle pumpkin flavor. But it was a little too rich for me. So I toned it down just a little.

PUMPKIN CHEESECAKE

Cook time

60 mins

Total time

1 hour

Pumpkin Cheesecake

Ingredients

Crust
2 cups Gingersnap crumbs
6 Tbsp salted butter
3 Tbsp brown sugar
¾ cup ground pecans
Cheesecake Filling
3 8 oz blocks cream cheese
¾ cup canned pumpkin
½ cup white chocolate
1 cup sugar
3 eggs
2 tsp vanilla
1½ tsp pumpkin pie spice
Topping
Whipping Cream
Pecans
Caramel Sauce

Instructions

Preheat the oven to 350.
Prepare your crust tossing the nuts and gingersnaps into a food processor. Combine with brown sugar and butter. Press firmly into a 9 inch spring form pan. You should have enough to go up the sides about halfway.
Melt the white chocolate and set aside.
In your mixer, beat the cream cheese and sugar and slowly add eggs. Then add the rest of the filling ingredients including the melted white chocolate. Pour the filling over your cheesecake crust.
Place in the oven and bake for 60-75 minutes. Let cool and then place in the fridge to set up. This cheesecake is best after chilling overnight!
Spread whipping cream... whipped with 2 Tbsp powder sugar and a dash of cinnamon, over the top and garnish with pecans and caramel sauce.