Dessertscountryliving4.3
Pumpkin Cheesecake with Cookie Crust
Looking for an easy pumpkin cheesecake recipe? This Pumpkin Cheesecake with Cookie Crust Recipe from CountryLiving.com is the best.
👥 8 Servings⏱️ Prep & Cook: 12h 25m⏳ Prep: 55 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●oven
- ●knife
📝 Preparation Steps
1
Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9" springform pan.
2
Bake until edges begin to brown, 10 to ⏱️ 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F.
3
Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to ⏱️ 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust.
cream cheese, at room temperature3 (8-oz.) packageslarge eggs, at room temperature4
4
Bake until edges are set but center is still wobbly, ⏱️ 1 hour ⏱️ 10 minutes to ⏱️ 1 hour and ⏱️ 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, ⏱️ 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least ⏱️ 1 hour. Cover and chill, at least ⏱️ 8 hours.
5
Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.
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