Everyone marvels over the smooth, creamy texture of cheesecake and its crumbly, buttery crust. And you can bring that sense of wonder to the Thanksgiving table: Pumpkin Cheesecake creates a delicious contrast between the sweet coolness of cheesecake and pumpkin’s autumn warmth and spice. With an extra pecan crunch in the crust, Pumpkin Cheesecake is satisfyingly rich and yet delectably delicate. This dessert breaks the traditional holiday mold but delivers on classic flavors!
IngredientsFor the crust: • 1 cup graham cracker crumbs • 1/2 cup pecans, ground • 2 tablespoons sugar • 1/8 teaspoon ginger • 1/4 cup butter, melted For the pie: • 3/4 cup brown sugar, firmly packed • 8 ounces cream cheese • 1 (16 ounce) can pumpkin pie filling • 1/2 cup heavy cream • 1/2 teaspoon ginger • 1 teaspoon cinnamon • 1/2 teaspoon salt • 1/4 teaspoon nutmeg • 1/4 teaspoon cloves • 3 large eggs • whipped cream, optional, for serving
Preheat the oven to 350 degrees F.
In a medium bowl, mix together the cracker crumbs, pecans, sugar, and ginger.
Add the melted butter and stir until well mixed.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
Bake the crust until golden, about 8-10 minutes.
Set aside on a wire rack to cool.
In a large bowl, beat together the brown sugar and cream cheese until it is light and fluffy.
Add the pumpkin, heavy cream, ginger, cinnamon, salt, nutmeg, and cloves and mix until combined.
Next combine the eggs one at a time with the cream cheese mixture, mixing in between.
Allow the mixture to come to room temperature.
Pour filling into the pie shell and bake until the filling is set, about 55-60 minutes.
Remove the cheesecake from the oven and place it on a wire rack to cool.
Refrigerate for 4 hours or overnight.
Top with whipped cream and serve!