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.
2 cups Gingersnap crumbs
6 Tbsp salted butter
3 Tbsp brown sugar
3/4 cup ground pecans
3 8 oz blocks cream cheese
3/4 cup canned pumpkin
1/2 cup white chocolate
1 cup sugar
2 tsp vanilla
1 1/2 tsp pumpkin pie spice
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!
And if you are looking for a fun Thanksgiving activity for the kids: