Pumpkin cheesecake with gingersnap pecan crust

November 24, 2014
3 Ratings
  • Makes one 8-inch cake
Author Notes

A perfect combination of ginger cookie and pecan and pumpkin and cheesecake and whipped cream. If you happen to decide to make this, make sure your first bite will include everything I have mentioned, especially the whipped cream! Please! Have to stir that batch of whipped cream to go with the cake! I AM NOT JOKING! —Oh Sweet Day!

What You'll Need
  • Crust
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup pecan, processed to crumbs
  • 1/2 cup unsalted butter, melted
  • Filling and Topping
  • 450 grams cream cheese, room temp
  • 1 cup brown sugar
  • 3 pieces eggs, room temp
  • 1 3/4 cups pumpkin puree
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 10 pieces pecan halves
  1. Preheat oven at 350F. Grease an 8-inch spring form pan.
  2. Make the crust by mixing all the crust ingredients together with a fork.
  3. Press the mixture onto the bottom of the spring form pan. Bake crust for 10 minutes. Set aside to cool completely. Turn down oven temperature to 275F.
  4. Beat the cream cheese and brown sugar until smooth. Add egg, one at a time. Mix for 2 minutes. Pour in pumpkin puree, vanilla and spice. Blend for another 2 minutes until well combined.
  5. Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter.
  6. Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
  7. Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
  8. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
  9. Remove from the oven. Chill for overnight.
  10. To prepare the whipped cream, whisk whipping cream and powdered sugar on low speed until frothy, about 30 seconds. Increase the mixer speed to medium high and continue to whisking until the mixture forms stiff peak, 2 to 3 minutes. Transfer the whipped cream to a piping bag with a large star tip. Pipe a decorative border with the whipped cream on the top edge of the cake. Place pecans on top.
  11. Cover and refrigerate the cake before serving.

See what other Food52ers are saying.

  • Oh Sweet Day!
    Oh Sweet Day!
  • mayra
  • Hilary K.
    Hilary K.

3 Reviews

mayra November 21, 2016
Do you use light or dark brown sugar?
Hilary K. November 26, 2014
After the hour of sitting in the cooling oven, my cheesecake is still liquid(y) in the middle. Will it firm up in the fridge or do I need to cook it longer?
Oh S. November 26, 2014
Hi Hilary, if the cake is more than "only wet in the middle", then let it cook a little longer, 15 minutes at a time.