Pumpkin Cheesecake with Pecan-Gingersnap Crust

Recipe from Our Best Bites

I know this post is a little out of place because this is a pumpkin recipe and you normally don't associate pumpkin with Valentine's but let me tell ya! If you make this for your Valentine's dessert you will be a hit! This is seriously, seriously, seriously (can you tell I'm serious?) one of the BEST desserts I've ever made!

It has a pecan-gingersnap crust, pumpkin and white chocolate filling and is topped with homemade whipped cream, candied pecans and carmel.  Holla!

Pumpkin Cheesecake with Pecan-Gingersnap Crust

Crust:

1 3/4 c. gingersnap crumbs (about 30 small cookies)

3/4 c. ground pecans

6 T. unsalted butter, melted

3 T. brown sugar

Filling:

1 c. white chocolate chips

3 (8-ounce) packages cream cheese (room temperature)

1 c. sugar

3 eggs (room temperature)

3/4 c. canned pumpkin puree (Libby's is the best!)

2 tsp. vanilla

1/4 tsp. nutmeg

1 1/2 tsp. cinnamon

1/8 tsp. cloves

Whipped Cream Topping:

1 c. heavy whipping cream

1/3 c. powdered sugar

1/2 tsp. vanilla

Candied Pecans:

1/4 c. brown sugar

1 Tbsp. light corn syrup

1 Tbsp. butter

1 c. pecans

1/4 tsp. cinnamon

For the cheesecake preheat the oven to 350 degrees.  Wrap two pieces of heavy-duty foil around a 9 inch spring form pan.  This will help prevent any leaks when using the water bath.

To make the crust, combine the gingersnap crumbs, ground pecans, brown sugar and butter.  Evenly press the crumbs on the bottom and about 1 inch up the sides of your pan.

For the filling, melt the white chocolate, place in a microwave safe bowl and microwave in 30-second intervals, stirring in between, until smooth.  Set aside.

With an electric mixer beat the cream cheese and sugar until smooth.  Add eggs one at a time.  Add pumpkin, vanilla, nutmeg, cinnamon and cloves.

With the mixer running, slowly and steadily add in white chocolate.  Pour the filling mixture on top of the crust.

Place the cheesecake pan inside a roasting bag (this is a clear, plastic bag that you would put a turkey in.  this will ensure you don't have any leakage in your pan).  Trim the top as necessary.  Place this in a larger pan that's at least 2-3 inches deep (like a roasting pan).  Place in the preheated oven.  With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up the sides of the spring form pan, or approximately 1 1/2-2 inches.

Bake for 60-75 minutes (I did mine for 70) or until set.  The center should be slightly jiggly for the best texture.

When it's done, remove from oven and place on a rack until completely cool.  Refrigerate for at least 12 hours.  This is a very soft cheesecake so sufficient chilling is crucial.

When ready to serve make your whipped cream and candied pecans.

For the whipped cream, combine heavy cream, powdered sugar and vanilla in a large bowl (chilled if possible) and beat till soft peaks form.

For the candied pecans, heat the brown sugar, corn syrup and butter over medium heat in a nonstick skillet.  Stir mixture until bubbles form.  Add the nuts and stir to coat.  Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown and smell toasted.  Transfer to waxed paper and cool completely.  Break apart.  I actually made these the day before and I would probably recommend that method to save time the day of.