Oh my! Pumpkin Cheesecake! I made this recently for my book club and it was a hit!
The homemade crust made of gingersnaps, pecans, and graham crackers is a deal breaker! So yummy!
It is nice change from pumpkin pie, and would be excellent at your Thanksgiving table.
adapted from I wash you dry
1. In your oven arrange a rack on the lowest shelf and the other in the middle.
2. Preheat oven to 350 degress F.
- Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a find crumb. Add the sugars and melted butter and pulse until combined.
- Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan. I sometimes use the bottom of a drinking glass to help smooth it out.
- Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
- In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
- Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
- Bake for 1 hour on the middle rack with the pan with water underneath on the bottom rack. Turn oven off and leave the cheesecake in the oven for 2 more hours (this helps prevent cracking), then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).
- Once chilled properly, serve with a drizzle of salted caramel sauce, and whip cream. Enjoy!