This Simple Pumpkin Cheesecake with Pecan Pie Topping has a gingersnap crust, pumpkin spice flavored filling, and a gooey topping paying homage to pecan pie. Plus, there’s no water bathtub and no fuss!
After we revealed the recipe for my Double Crust Cheesecake some time again, Ashley added a touch upon the weblog the place she requested about turning the cheesecake base right into a pumpkin cheesecake.
Properly, Ashley, after some critical testing, I current my model of pumpkin cheesecake… Simple Pumpkin Cheesecake with Pecan Pie Topping. However this isn’t some primary ol’ pumpkin cheesecake with some pumpkin pie spice thrown in. No, ma’am!
Positive, this creamy, decadent pumpkin cheesecake is full of tons of pumpkin and spice flavors. However wait. There’s extra.
I swapped the fundamental graham cracker crust for one made with gingersnap cookies. Oh, sure I did. After which I topped that cheesecake with a caramel pecan topping paying homage to the wealthy, gooey filling in pecan pie. Mercy!
The result’s a surprisingly simple cheesecake that has an abundance of nice fall flavors!
Let’s discuss a number of of the substances…
Gingersnap cookies – There are every kind of gingersnaps on the market. From the tremendous skinny and crispy, to the thicker, chewier model. Crucial factor to bear in mind is that you just’ll want about 2 cups of crushed cookies. For testing, I used these.
Cream cheese – Go for the total fats. It’s dessert, not well being meals. And ensure to get it room temp and blend it till clean earlier than including any extra substances.
Pumpkin puree – You’ll want a 15-ounce can of plain pumpkin puree. Don’t use pumpkin pie filling.
Eggs – 4 massive ones. Once more, be certain that they’re room temperature as they’ll combine in simpler.
Corn syrup – That is going to assist stop your caramel from crystallizing and goes to provide you extra of that pecan pie taste and texture. Both gentle or darkish corn syrup will work.
Pecans – You’ll want 2 cups of coarsely chopped pecans. I like to make use of the massive pecan items from Priester’s Pecans.
Simple Pumpkin Cheesecake with Pecan Pie Topping
Preheat the oven to 350°F. Evenly spray a 9-inch spring-form pan with nonstick cooking spray.
In a medium bowl, mix the crushed gingersnap cookies and butter. Stir nicely. Pour the combination evenly into the underside of the spring-form pan and press firmly to create a crust throughout the underside and partially up the perimeters.
Within the bowl of a stand mixer (or with a bowl and hand mixer) beat the softened cream cheese till clean. Add the sugar, and brown sugar and blend till nicely mixed. Add the eggs and blend nicely. Add the pumpkin puree, vanilla, and pumpkin pie spice and blend to mix.
Pour the batter onto the crust. Evenly faucet the pan on the counter to get out any air bubbles.
Bake for 50 to 60 minutes, or till the perimeters are set however the middle nonetheless has just a little jiggle to it. Flip off the warmth, crack open the door to the oven, and permit the cheesecake to chill within the oven for about 1 hour. Take away from the oven and funky fully, then take away the outer ring of the springform. Refrigerate in a single day to permit the cheesecake to agency up earlier than serving (or not less than 3 hours for these impatient people).
To make the topping, preheat the oven to 325°F and unfold the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or till simply aromatic. In a medium saucepan, mix the butter, brown sugar, corn syrup, and heavy cream. Cook dinner till bubbly, then stir within the toasted pecans, salt, and vanilla. Cool to room temperature and thick earlier than pouring over the cooled cheesecake. Retailer tightly wrapped within the fridge for as much as 5 days. Enable to come back to room temperature for serving.