Pumpkin Cheesecake
Serves 1230 mins prep90 mins cook
A creamy Pumpkin Cheesecake topped with Salted Caramel Pecans, perfect for the holidays. This dessert features a ginger snap crust and a rich custard filling enriched with pumpkin puree and spices. The salted caramel pecans add a delightful crunch, making it a family favorite during festive gatherings.
0 servings
What you need
Instructions
1: Preheat oven at 325 F. 2: Crush ginger snaps with butter and press them onto your 9-inch springform pan to form the crust and bake for 10 minutes; set aside. 3: Beat cream cheese with sugar and vanilla until smooth; add in cream and lastly add eggs one at a time; don’t over beat eggs so the cheesecake doesn’t crack. 4: Mix 1/2 of the cheesecake mixture with pumpkin puree and pumpkin pie spice and pour mixture over the crust as you take turns with the batters. 5: Wrap the cheesecake with heavy duty aluminum foil to prevent water from getting into the pan and making the crust soggy; place in a water bath and bake for 1.5 hours until jiggly center. 6: Let cool at room temperature and then refrigerate for at least 3 hours or overnight. 7: To make the caramel pecans - melt butter and brown sugar over medium low heat, add vanilla and pecans and cook until caramel forms. 8: Pour caramel pecans in the center of the cheesecake, top with flaky sea salt and sage leaves; decorate with whipped cream, sprinkle pumpkin pie spice and enjoy!View original recipe