Gingerbread Pumpkin Cheesecake with Pecan Oat Crust - ★Cooking Recipes★

This autumn-themed dessert is full of warm spices and sweet flavours, making it ideal for an elevated comfort food treat.
Directions for: Gingerbread Pumpkin Cheesecake with Pecan Oat Crust

Ingredients

Pecan Oat Crust

1 cup quick-cooking rolled oats, divided

cup pecans, chopped

cup unsalted butter, melted

1 Tbsp molasses

tsp salt

Gingerbread Pumpkin Cheesecake Filling

3 (8-oz/250 g) bricks full-fat cream cheese, room temperature (preferably leave out overnight)

cup light brown sugar, packed

1 cup pumpkin puree, room temperature

1 Tbsp molasses

1 Tbsp vanilla extract

1 Tbsp pumpkin spice, plus more for serving

1 tsp ground dried ginger

tsp salt

4 large eggs, room temperature

Directions

Pecan Oat Crust

1. For the crust, preheat oven to 350F. In a food processor or blender, blend cup oats with pecans until finely ground. Add to a large bowl with remaining cup oats (unblended), butter, molasses, and salt. Mix until combined. Press into the bottom of a 9-inch nonstick springform pan (the crust is to be thin). Bake for 15 minutes. Place on a large-rimmed baking sheet and set aside to cool completely while preparing filling.

Gingerbread Pumpkin Cheesecake Filling

1. For the filling, turn oven down to 300F. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, beat cream cheese until smooth; scrape down sides and paddle, or scrape down beaters and beat again. Beat in brown sugar; scrape down sides and paddle, or scrape down beaters and beat again. Beat in pumpkin, molasses, vanilla, pumpkin spice, ginger, and salt; scrape down sides and paddle, or scrape down beaters and beat again. Add eggs one at a time, beating on low until incorporated. Pour mixture into prepared crust and bake for 1 hour and 15 minutes. Turn oven off and let sit for 30 minutes. Remove from oven and cool completely to room temperature; refrigerate for at least 8 hours (or preferably overnight) until cold.

2. To serve, run a sharp knife around rim of cheesecake; unhinge pan, sprinkle very lightly with additional pumpkin spice, if desired, and slice. Serve chilled.

Source and Credits

Excerpt from Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen by Allison Day (Skyhorse Publishing, September 6, 2016)

See more: Bake, Dessert, Eggs/Dairy, Fall, Nuts, Rice/Grain