With fall comes all things pumpkin and I’m happy to jump on that bandwagon. This pumpkin cheesecake screams fall with a few different ingredients. You have to try it!
I may have mentioned my slight obsession with pumpkin. I know it’s kind of a love/hate kind of thing. When I was a kid, I was not a fan. But as I grew older, I grew to love it more and more. Kind of like zucchini. I hated that as a kid but now love it too. I guess you could say I matured. Ahem.
This pumpkin cheesecake recipe is a little different from the standard. It includes gingersnaps and pecans. Both things you might not normally see in a cheesecake recipe. But oh my – it’s so good!
I have a feeling once you try it, this will be your go to pumpkin cheesecake recipe.
Pumpkin Cheesecake
Ingredients
- ½ c graham crackers finely crushed
- ½ c gingersnaps finely crushed
- 2 tbsp pecans finely chopped
- 1 tbsp flour
- 1 tbsp powdered sugar
- 2 tbsp butter melted
- 16 oz cream cheese softened
- 1 c granulated sugar
- 3 eggs
- 15 oz pumpkin
- 1 egg
- ¼ c milk
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
Instructions
For crust:
- Combine graham crackers, gingersnaps, 2 tbsp pecans, flour, powdered sugar and melted butter into a medium bowl.
- Press evenly into bottom of 9 inch springform pan. Set aside.
For filling:
- Beat cream cheese and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.
- Add eggs all at once, beating on low speed just until combined.
- Place 1 c of cream cheese mix in medium bowl. Add pumpkin, 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined.
For cheesecake:
- Pour pumpkin mixture into prepared springform pan.
- Top with cream cheese mixture.
- With a knife, gently swirl through orange and white layers to marble.
- Place pan in shallow baking pan.
- Bake at 350 degrees for 40-45 mins until center appears set when shaken.
- Cool on wire rack for 15 mins.
- Loosen crust from sides of pan. Cool 30 mins more.
- Remove sides of pan. Cool completely.
- Cover, chill at least 4 hours (can refrigerate for up to 1 week).
- Garnish with whipping cream and toasted pecans if desired.
Nutrition
Don’t let the longer recipe fool you – it’s not as hard as it might look at first glance. And it’s worth the extra effort!
Isn’t it so beautiful? It is the epitome of fall on a plate to me. All the pretty colors of fall and the smell of it too. Mmmmmmm……
Food photography and styling courtesy of My Name is Snickerdoodle.
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