My favorite time of year is fast approaching. I’m so excited to be sharing our family’s favorite Thanksgiving dessert with you today: Pumpkin Cheesecake!
Not just any Pumpkin Cheesecake… 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
Crust
2 cups Gingersnap crumbs
6 Tbsp salted butter
3 Tbsp brown sugar
3/4 cup ground pecans
Cheesecake Filling
3 8 oz blocks cream cheese
3/4 cup canned pumpkin
1/2 cup white chocolate
1 cup sugar
3 eggs
2 tsp vanilla
1 1/2 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.
You’ll be everyone’s favorite baker after you make this delicious cheesecake!
Here are a few more Fall desserts that you’ll love… Apple Pecan Torte with homemade Caramel Sauce and Cinnamon Quick Bread.
And if you are looking for a fun Thanksgiving activity for the kids:
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wow, it looks amazing! thanks for sharing on craft schooling Sunday!
Perfect time for cheesecake! Looks yummy! Thanks for sharing on Tasty Tuesdays link up.
Pumpkin and cheesecake? Say no more.
This looks so good!! I am definitely going to have to give this one a try soon. Thanks so much for sharing with us at the Bewitchin’ Block Party; I’m featuring you this week! I hope you can stop by later today and join us again!