Pumpkin Cheesecake with Cookie Crust
With a pecan cookie crust, a fluffy, light custard topping, and all the PSL-spiced flavor you can handle, you'll definitely want to leave some room for an extra slice of this delicious cake.
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- Yields:
- 8 serving(s)
- Prep Time:
- 55 mins
- Total Time:
- 12 hrs 25 mins
Ingredients
- 12
pecan sandie cookies, plus more for garnish
- 1/2 c.
roasted salted pecans, plus more for garnish
- 3 tbsp.
unsalted butter, melted
- 2 tbsp.
granulated sugar
- 3/4 tsp.
kosher salt, divided
- 3
(8-oz.) packages cream cheese, at room temperature
- 1
(8-oz.) container sour cream, at room temperature
- 1 c.
packed light brown sugar
- 4
large eggs, at room temperature
- 1
(15-oz.) can pure pumpkin puree
- 2 tsp.
pure vanilla extract
- 1 1/2 tsp.
ground cinnamon
- 3/4 tsp.
ground ginger
- 1/2 tsp.
ground nutmeg
Sweetened whipped cream, for serving
Directions
- Step 1Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9" springform pan.
- Step 2Bake until edges begin to brown, 10 to 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F.
- Step 3Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust.
- Step 4Bake until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour and 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least 1 hour. Cover and chill, at least 8 hours.
- Step 5Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.
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