Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there’s one word that describes this cheesecake, it’s ‘chilling.’
Ingredients
Gingersnap and Pecan Crust
- cooking spray
- 48 gingersnap cookies
- ½ cup pecan pieces
- ½ cup salted butter, melted
Pumpkin Cheesecake
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 ½ cups white sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice blend
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
Step 2
Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
Step 3
Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
Step 4
Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
Step 5
Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
Step 6
Pour about 1/2 of the batter into a different bowl and set aside.
Step 7
Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
Step 8
Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
Step 9
Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
Step 10
Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
Step 11
Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
Step 12
Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
Step 13
Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
Step 14
Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.
Cook’s Notes:
48 gingersnap cookies comes out to about 2/3 a box.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 606 | |
% Daily Value * | |
Total Fat43g | 55% |
Saturated Fat23g | 116% |
Cholesterol157mg | 52% |
Sodium440mg | 19% |
Total Carbohydrate48g | 17% |
Dietary Fiber1g | 5% |
Total Sugars35g | |
Protein9g | |
Vitamin C1mg | 5% |
Calcium86mg | 7% |
Iron3mg | 14% |
Potassium195mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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