Pumpkin Cheesecake with Pecan-Gingersnap Crust

Recipe by Shaina White

Heat: 350°F
Time: 30 min
Makes: Not recorded

*To make this in a 9” regular pie pan make a half batch (or make a full batch and split into two 9” pie pans - double the deliciousness), no water bath, bake for 30 minutes.

Ingredients

Crust:
1 ¾ cups gingersnap crumbs (about 30 small cookies)
¾ cup ground pecans
6 tablespoons butter (no substitutions), melted
3 tablespoons brown sugar
Filling:
6 ounces white chocolate (or 1 cup white chocolate chips)
3 (8 ounce) packages cream cheese
1 cup sugar
3 eggs (if making half batch, use 2 eggs)
¾ cup canned pumpkin puree (if making half batch, use ⅓ cup)
2 teaspoons vanilla
¼ teaspoon nutmeg
1 ½ teaspoons cinnamon
1/9 teaspoon cloves (if making half batch, keep ⅛ tsp cloves)
Topping: Make some whipped cream
¼ cup roughly chopped pecans, either toasted or candied
2 tablespoons bottled caramel sauce
1. Preheat oven to 350 degrees F.
2. To make the crust, crush the gingersnaps. Finely chop the pecans (in food processor if you have one). Combine gingersnaps, pecans, brown sugar, and
butter well. Evenly press the crumbs on the bottom and about 1 inch up the sides
of a 9 inch springform pan.
3. To melt the white chocolate, place in microwave-safe bowl and microwave in
30-second intervals, stirring in between, until smooth. Set aside. With an electric

Method

01
mixer beat cream cheese and sugar until smooth. Add eggs one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.
02
With the mixer running, slowly and steadily add in the white chocolate in a steady
03
stream. Pour the filling mixture on top of the crust.
04
Bake for 30 minutes, no water bath needed.