Pumpkin Cheesecake

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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.

Ingredients
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For the gingersnap crust:
• 1/4 lb. gingersnaps (about 20 small
cookies)
• 1/3 cup pecan halves
• 1/4 cup firmly packed light brown
sugar
• 4 Tbs. (1/2 stick) unsalted butter,
melted

For the filling:
• 3/4 cup firmly packed light brown
sugar
• 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
temperature
• 3 eggs
• 1 cup pumpkin puree

For the topping:
• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar

Directions

Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.

To make the crust

1. In a food processor, combine the gingersnaps and pecans and process until crumbly. 20131128-003602.jpg

2. Add the brown sugar and melted butter and pulse for a few seconds to blend. 20131128-122625.jpg

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3. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. 20131128-122745.jpg

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4. Refrigerate for 20 minutes.

To make the filling

1. In a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. 20131128-122832.jpg 20131128-122844.jpg

2. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. 20131128-122916.jpg

3. Gradually add the brown sugar mixture, beating until smooth.

4. Add the eggs one at a time, beating well after each addition.

5. Add the pumpkin puree, beating until smooth. 20131128-122939.jpg

6. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top. 20131128-123004.jpg

7. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes.

8. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve. 20131128-123034.jpg

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.

3. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. 20131128-123020.jpg

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.

Serves 10 to 12. 20131128-123133.jpg

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This Williams Sonoma recipe can also be found online here.

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