I’m pretty sure this Pumpkin Cheesecake is the best cheesecake I have ever made.
And now I am addicted to making full blown, BAKED cheesecakes.
The possibilities of flavor combinations are running through my mind, and I can’t wait to make more.
But first – Pumpkin Cheesecake.
Last Friday I shared a No Bake Pumpkin Cheesecake recipe on the blog. It’s quite delicious in it’s own right, but there is a drastic difference between the no bake version and the baked version.
The baked version is thick and creamy in texture, with an unexplainable lightness to it. It’s like eating a pumpkin pie in cheesecake form.
Basically, I’m hooked.
Last week I experimented with a gingersnap crust and it was the perfect addition to my no bake cheesecake. This time I added some pecans and graham cracker crumbs to the mixture. It added so much more dimension to the cheesecake.
I don’t know what I love more… the cheesecake or the crust!
I drizzled the cheesecake with some salted caramel sauce that I had in my fridge.
(Necessary to keep salted caramel in your fridge, and also to drizzle it on this cheesecake)
I’m going to take this moment to inform you that making a legit baked cheesecake is not that hard. I was a little nervous at first to make a real cheesecake, but it was actually really easy. Don’t be scared.
Put this dessert on your Fall baking list. Do it!
- 15 small gingersnap cookies
- ½ cup pecans
- 4 large sheets of graham crackers
- 3 tbsp sugar
- 4 tbsp butter, melted
- 3 x (8 oz packages) cream cheese, softened
- 1 (15 oz can) pumpkin puree
- 3 eggs
- 1 egg yolk
- ¼ cup sour cream
- 1½ cup sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ⅛ tsp allspice
- 2 tbsp flour
- 1 tsp vanilla extract
- Salted Caramel Sauce (recipe below)
- Whip Cream topping
- Chopped Pecans
- In your oven arrange a rack on the lowest shelf and the other in the middle.
- 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 sugar 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.
- Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
- Place a 9x13 inch pan on the lowest shelf in your oven and fill half way with hot water.
- 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. Turn oven off and leave the cheesecake in the oven for 2 more hours, 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, whip cream and sprinkle with chopped pecans. Enjoy!