Pumpkin Cheesecake With Gingersnap Pecan Crust

Name: Pumpkin Cheesecake With Gingersnap Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups gingersnap cookie crumbs; 1/2 cup pecan, processed to crumbs; 1/2 cup unsalted butter, melted; Filling and Topping; 450 grams cream cheese, room temp; 1 cup brown sugar; 3 pieces eggs, room temp; 1 3/4 cups pumpkin puree; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 1/2 cups whipping cream; 2 tablespoons powdered sugar; 10 pieces pecan halves

Servings: persons

Crust
1 1/2 cups gingersnap cookie crumbs
1/2 cup pecan, processed to crumbs
1/2 cup unsalted butter, melted
Filling and Topping
450 grams cream cheese, room temp
1 cup brown sugar
3 pieces eggs, room temp
1 3/4 cups pumpkin puree
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups whipping cream
2 tablespoons powdered sugar
10 pieces pecan halves

1
Preheat oven at 350F. Grease an 8-inch spring form pan.
2
Make the crust by mixing all the crust ingredients together with a fork.
3
Press the mixture onto the bottom of the spring form pan. Bake crust for 10 minutes. Set aside to cool completely. Turn down oven temperature to 275F.
4
Beat the cream cheese and brown sugar until smooth. Add egg, one at a time. Mix for 2 minutes. Pour in pumpkin puree, vanilla and spice. Blend for another 2 minutes until well combined.
5
Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter.
6
Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
7
Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
8
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
9
Remove from the oven. Chill for overnight.
10
To prepare the whipped cream, whisk whipping cream and powdered sugar on low speed until frothy, about 30 seconds. Increase the mixer speed to medium high and continue to whisking until the mixture forms stiff peak, 2 to 3 minutes. Transfer the whipped cream to a piping bag with a large star tip. Pipe a decorative border with the whipped cream on the top edge of the cake. Place pecans on top.
11
Cover and refrigerate the cake before serving.

3263

kcal

Calories

303

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust, 1 1/2 cups gingersnap cookie crumbs, 1/2 cup pecan, processed to crumbs, 1/2 cup unsalted butter, melted, and more.

Yes, Pumpkin Cheesecake With Gingersnap Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!