It’s definitely starting to feel like fall in Maryland. The leaves are vibrant shades of yellows and reds, and I’m loving driving through the falling leaves. It’s sweater weather, and the leaves are starting to crunch beneath your feet when you walk anywhere. Fall is my favorite season. And in the spirit of fall things, I made this delightful pumpkin cheesecake.
I’m not usually a fan of gingersnap cookies, but Sister introduced me to Triple Ginger Cookies from Trader Joe’s last year, and I knew they’d be perfect for this crust. This recipe, like my other cheesecake, is based of the Pioneer Woman’s recipe. I love the addition of pecans in the crust. And the creamy pumpkin puree works well with the tangy cream cheese. A little drizzle of caramel on top isn’t remiss either.
Adapted from Pioneer Woman Cooks
- 1 1/2 boxes Triple Ginger Thins (about 12oz of gingersnap cookies)
- 1/2 cup chopped pecans
- 6 Tbsp unsalted butter, melted
- 2 Tbsp brown sugar
- 1/8 tsp salt
- 4 (8oz) pkgs cream cheese
- 1 1/2 cups granulated sugar
- 1 (15oz) can pumpkin puree
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp ground nutmeg
- 4 eggs, room temperature
- 2 Tbsp heavy cream
In a food processor, pulse the cookies until mostly broken down. Add the pecans, butter, sugar, and salt, and pulse until well mixed. Dump the crumbs into a 10″ springform pan, and using a flat-bottomed glass, press the crumbs up the sides and into the bottom. Refrigerate for 20-30 minutes.
In the bowl of a stand mixer, or with an electric mixer, beat the cream cheese and sugar until smooth, scraping the sides and bottom several times. Add in the pumpkin, cinnamon, allspice, and nutmeg, and mix until well combined. Add the eggs one at a time, mixing well after each addition. Then mix in the cream until just combined.
Pour the filling into the chilled crust and bake for about 60-75 minutes, or until the cheesecake is no longer wet in the middle and the top is beginning to brown. It will still jiggle a bit until it cools. Allow to cool on the counter for 30-40 minutes, then cover and let chill in the refrigerator for at least 4 hours or overnight.
When ready to serve remove the ring around the springform pan, and drizzle with caramel sauce.