Desserts

Pumpkin Cheesecake with Gingersnap Pecan Crust

20

You'll love this recipe. It's a delicious crust of pecans and gingersnaps and the cheesecake itself has a wonderfully creamy texture. You won't be sorry that you tried this one!!

8
Crust
4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
2 oz. (1/2 cup) pecans ( toasted )
1 Tbs. granulated sugar
2 pinches table salt
1/2 tsp. ground cinnamon ( optional )
4 Tbs. unsalted butter ( melted )
Filling
1 cup unsweetened pumpkin purée (Rose recommends Libby's)
1 cup granulated sugar or turbinado sugar
2 cups heavy cream ( chilled )
1 lb. cream cheese at room temperature
2 large eggs
2 large egg yolks
To garnish: about 24 toasted pecan halves
Preheat the oven to 350°F. Grease the bottom and sides of a 9x2½-inch or higher springform pan. Wrap the pan in a double-layer of heavy duty aluminum foil (the kind that comes in the 17" width) to keep the...
See the full directions on my site
Nutritions

Calories
721

Sodium
132mg
5% DV

Fat
56g
87% DV

Protein
8g
16% DV

Carbs
34g
11% DV

Fiber
4g
19% DV