PUMPKIN CHEESECAKE
Cook time: 
Total time: 
 
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
  1. Preheat the oven to 350.
  2. 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.
  3. Melt the white chocolate and set aside.
  4. 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.
  5. 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!
  6. Spread whipping cream... whipped with 2 Tbsp powder sugar and a dash of cinnamon, over the top and garnish with pecans and caramel sauce.
Recipe by Messes to Memories at https://www.messestomemories.com/pumpkin-cheesecake/