Save this Leite's CulinariaSee original recipe on leitesculinaria.com

Pumpkin Cheesecake With Gingersnap Pecan Crust

advertise
Pumpkin Cheesecake With Gingersnap Pecan Crust

Ingredients

  • 8 tablespoons unsalted butter, melted
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans
  • 3/4 pound cream cheese, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, at room temperature
  • 1 1/2 cups canned pumpkin purée
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon
  • 2 cups heavy cream
  • 2 teaspoons sugar
  • 2 teaspoons vanilla extract
  • sweet vanilla whipped cream
  • toasted pecan halves
advertise

Social Stats

0Rating
0-5
62Pinterest
Pins
16Facebook
Shares
Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 13:02:57 (3 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×