I first came across this recipe several years ago when my local Williams Sonoma was sharing copies in the store. The cheesecake looked so good in the picture I decided to give it a try, and it was such a hit that I made several cheesecakes for several friends’ holiday parties that year. It’s been a while since I’ve made the pumpkin cheesecake so I thought it was time to bring it back this Thanksgiving.
Made with a gingersnap crust and topped with caramel-coated pecans, this rich cheesecake is both a little spicy and a little sweet. The cheesecake is a favorite even with people who aren’t big fans of pumpkin since the taste is not overpowering.
For the filling:
• 3/4 cup firmly packed light brown
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 lb. cream cheese, at room
• 3 eggs
• 1 cup pumpkin puree
For the topping:
• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar
Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.
To make the crust
To make the filling
3. Gradually add the brown sugar mixture, beating until smooth.
4. Add the eggs one at a time, beating well after each addition.
7. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes.
To make the topping
1. Set aside 10 pecan halves and coarsely chop the rest.
2. In a small fry pan over medium-high heat, melt the butter.
4. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.
5. Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter.